When you grill a steak, it’s important to know exactly when the internal temperature is at your desired level. The type of steak, its thickness, and the heat of your grill all play a part in getting it just right.

If you want to be confident in your grilling skills, consider using a thermometer instead of relying on your own intuition. This simple technique can help you make sure your steak is cooked to perfection, every time.

Why is it important to use a thermometer when grilling steak?

Whether you’re a seasoned grill master or just starting out, getting the endpoint of your steak right is important. The type of steak, thickness and the heat of your grill will all play a part in how long it takes to cook, but the internal temperature is what determines the level of doneness from rare to well.

But it’s not always easy to gauge the exact temperature of a steak, especially if you don’t have a thermometer. Many experienced chefs have learned to use touch tests like pressing on the heel of their palm or slicing into a steak.

But this method can lead to flavor loss as the steak releases its juices. Using a meat thermometer will prevent this from happening and ensure your steak comes off the grill perfectly!

Sear on High

Searing is the best way to get a nice brown crust and grill marks on steaks. This technique requires high heat and only takes minutes to complete.

Use a thermometer to determine the right temperature for your cut of meat and keep an eye on it throughout the entire process. Once the steak reaches its target internal temperature, remove from the heat and let it rest for 5 minutes to allow all those delicious juices to redistribute evenly throughout the steak.

A reverse sear is a good option for thick cuts of steak like ribeye, top sirloin, new york strip, and filet mignon. It requires a little more effort, but the results are worth it.

Move to Indirect Heat

Once you’ve reached your desired temperature, it’s time to move your steak to indirect heat. This allows it to cook more slowly and evenly without drying out too quickly.

Indirect grilling is a great method for larger cuts of meat, such as roasts and ribs. It also works well for barbecue, where low cooking temperatures are needed to turn tougher cuts of meat into tender bites.

To move your steak to indirect heat, remove it from the hot grill and set it on a cooler section of the grill. Using a thermometer, check the temperature on the cool part of your grill to make sure it’s at 225 degrees or less.

Remove from Heat

When grilling steaks, you need to remove them from the heat at the right temperature. You can do this using a thermometer or by testing your steak with a metal cake tester.

Using a thermometer is the best way to ensure that your steak is cooked to your desired level of doneness. The best meat thermometers have a fast response time that allows you to see the internal gradients in your steak before you remove it from the grill.

A super-fast thermometer, like a Thermoworks MK4 Thermapen, shows you temperature changes in real time. It has a professional-grade thermocouple in the tip of the probe that gets to +-0.7degF accuracy within 2-3 seconds.

Let Rest

When steaks are removed from the heat, they should be allowed to rest for a few minutes in order to allow them to redistribute their juices throughout the meat fibers. This helps ensure that they are evenly cooked and makes them more tender and flavorful.

However, it is important to note that the length of time that your steaks need to rest after cooking depends on the thickness and cut of your steak. Thicker cuts will need to be left longer to prevent them from drying out.

To measure the temperature of your steak, you will need to use a meat thermometer. These thermometers are a quick and easy way to make sure that your steak is cooked to the perfect degree of doneness.

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