Steak Grill Times Chart: Printable Minutes-Per-Side Grilling Guide
Grilling a steak is a race between the seared crust forming on the outside and the center climbing to your target doneness. Because a half-inch skirt steak and a two-inch tomahawk behave like completely different foods over the same flames, timing by guesswork is how expensive cuts turn gray and disappointing. This printable steak grill times chart gives you exact minutes per side for ten popular cuts at high direct heat (450–500°F), plus the pull temperature that accounts for carryover cooking. Use the table below while your grill preheats, or print the sheet below to keep by the barbecue for consistently edge-to-edge perfect steaks.
Quick-Reference Table
The full data from this cheat sheet, right on the page.
| Steak Cut | Thickness | Sear per Side (450–500°F) | Total Grill Time | Pull Temp |
|---|---|---|---|---|
| Ribeye | 1.25 inches | 3–4 mins | 8–10 mins | 130°F |
| New York Strip | 1 inch | 3 mins | 7–9 mins | 130°F |
| Filet Mignon | 1.5 inches | 4 mins | 10–12 mins | 128°F |
| T-Bone / Porterhouse | 1.25 inches | 3–4 mins | 9–11 mins | 130°F |
| Top Sirloin | 1 inch | 3 mins | 7–8 mins | 135°F |
| Flank Steak | 3/4 inch | 3–4 mins | 6–8 mins | 130°F |
| Skirt Steak | 1/2 inch | 2–3 mins | 4–6 mins | 130°F |
| Hanger Steak | 1 inch | 3–4 mins | 7–9 mins | 130°F |
| Tomahawk | 2 inches | 5 mins + indirect finish | 18–22 mins | 128°F |
| Flat Iron | 1 inch | 3 mins | 6–8 mins | 130°F |
How to Use This Chart
Pin this chart where you work: it packs 10 entries and 5 columns (Steak Cut, Thickness, Sear per Side (450–500°F), Total Grill Time, Pull Temp) into one printable page, built for quick lookups.
Scan down the Steak Cut column to your item, then read across for Thickness, Sear per Side (450–500°F).
Example: for Ribeye, the chart gives Thickness of 1.25 inches.
- Compare values down a single column to spot the pattern before you commit to a choice.
- When two rows look close, the Pull Temp column usually breaks the tie.
- Print it once and keep it where you work — that's the whole point of a cheat sheet.
💡 Quick Tips
Pull 5°F Early: Thick steaks keep cooking off the grill. Pull every steak 5°F below your target doneness and rest it — carryover heat finishes the job while juices redistribute.
Rest Half the Cook Time: Rest thin steaks 5 minutes and thick cuts 10 minutes, loosely tented with foil. Cutting too early spills the juices you just worked to keep inside.
Frequently Asked Questions
Should I grill steak with the lid open or closed?▼
Sear with the lid open so moisture escapes and the crust browns deeply, then close the lid to finish thicker steaks with ambient heat. For cuts over 1.5 inches, use two-zone heat: sear over direct flames, finish over indirect.
How do I get crosshatch grill marks?▼
Sear 2 minutes, rotate the steak 45 degrees without flipping, sear 2 more minutes, then flip and repeat. The rotation creates the diamond pattern — it is purely visual, but it signals an even, confident cook.
Why is my grilled steak tough even at medium-rare?▼
Toughness at the right temperature usually means the wrong slice. Always cut against the grain — especially for flank, skirt, and hanger — because short muscle fibers chew tender regardless of the cooking method.
Printable Sheet Preview
High-Contrast Layout
Download Your Free Printable Sheet
Download the printable PDF below. It is the same sheet shown in the preview above, ready to print on US Letter or A4 — open it and choose Print, with Scale set to Fit to Page.
💡 Pro Printing Tip: In your printer settings, set Scale to “Fit to Printable Area” and enable “Background Graphics” for color headers.