The same trusted grilling and broiling guide we have shared with Personal Gourmet customers for years. Times are for steaks started at refrigerator-cool temperature over red-hot charcoal (2–3/4″ from the heat source) or under a pre-heated oven broiler (2″ from the heat source).
| Thickness | Doneness | Red-Hot Charcoal | Oven Broiler | ||
|---|---|---|---|---|---|
| First side | After turning | First side | After turning | ||
| ¾″ | Rare | 4 min | 2 min | 5 min | 4 min |
| Medium | 5 min | 3 min | 7 min | 5 min | |
| Well | 7 min | 5 min | 10 min | 8 min | |
| 1″ | Rare | 5 min | 3 min | 6 min | 5 min |
| Medium | 6 min | 4 min | 8 min | 6 min | |
| Well | 8 min | 6 min | 11 min | 9 min | |
| 1¼″ | Rare | 5 min | 4 min | 7 min | 5 min |
| Medium | 7 min | 5 min | 8 min | 7 min | |
| Well | 9 min | 7 min | 12 min | 10 min | |
| 1½″ | Rare | 6 min | 4 min | 7 min | 6 min |
| Medium | 7 min | 6 min | 9 min | 7 min | |
| Well | 10 min | 8 min | 13 min | 11 min | |
| 1¾″ | Rare | 7 min | 5 min | 8 min | 7 min |
| Medium | 8 min | 7 min | 9 min | 8 min | |
| Well | 11 min | 9 min | 14 min | 12 min | |
Times are approximate — thickness, starting temperature, and your equipment all matter. For food safety, the USDA recommends an internal temperature of 145°F for whole cuts (with a 3-minute rest) and 160°F for ground beef.