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Grilled Steak (Medium-Rare) — 130°F / 54°C Internal Temperature

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Internal Temperature: 130°F / 54°C

Grill Time: 4-5 min per side

Overview

Grilled Steak (Medium-Rare): grill to 130°F (54°C) internal using direct high heat for 4-5 min per side. Sear over direct high heat (450-500°F grill). Use instant-read thermometer — pull at 125°F and rest 5 min (carryover brings it to 130°F). Let steak reach room temp 30 min before grilling.

Key Details

  • Internal Temperature: 130°F / 54°C
  • Grill Time: 4-5 min per side
  • Method: direct high heat
  • Sear over direct high heat (450-500°F grill). Use instant-read thermometer — pull at 125°F and rest 5 min (carryover brings it to 130°F). Let steak reach room temp 30 min before grilling.
  • Always let grilled meat rest 5 minutes before cutting to redistribute juices

Why This Matters

  • Grilling creates Maillard reaction for deep flavor and attractive char marks
  • Proper internal temperature ensures food safety without overcooking
  • Direct vs indirect heat matters for different cuts and thicknesses

How To

  1. 1Preheat grill to target temperature with lid closed for 10-15 minutes
  2. 2Place food on direct high heat zone of grill
  3. 3Grill for 4-5 min per side
  4. 4Check internal temperature reaches 130°F (54°C)
  5. 5Sear over direct high heat (450-500°F grill). Use instant-read thermometer — pull at 125°F and rest 5 min (carryover brings it to 130°F). Let steak reach room temp 30 min before grilling.

Tags

cooking-tempsgrillinggrill-tempsgrilled-steak-medium-rare

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Frequently Asked Questions

Grill to 130°F (54°C) internal temp using direct high heat for 4-5 min per side. Sear over direct high heat (450-500°F grill). Use instant-read thermometer — pull at 125°F and rest 5 min (carryover brings it to 130°F). Let steak reach room temp 30 min before grilling.