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Grilled Steak (Well-Done) — 160°F / 71°C Internal Temperature

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Internal Temperature: 160°F / 71°C

Grill Time: 7-8 min per side

Overview

Grilled Steak (Well-Done): grill to 160°F (71°C) internal using direct then indirect heat for 7-8 min per side. Sear 2 min per side on direct heat, then move to indirect to finish. Pull at 155°F. Consider reverse sear method for thick cuts to avoid charred exterior.

Key Details

  • Internal Temperature: 160°F / 71°C
  • Grill Time: 7-8 min per side
  • Method: direct then indirect heat
  • Sear 2 min per side on direct heat, then move to indirect to finish. Pull at 155°F. Consider reverse sear method for thick cuts to avoid charred exterior.
  • 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 then indirect heat zone of grill
  3. 3Grill for 7-8 min per side
  4. 4Check internal temperature reaches 160°F (71°C)
  5. 5Sear 2 min per side on direct heat, then move to indirect to finish. Pull at 155°F. Consider reverse sear method for thick cuts to avoid charred exterior.

Tags

cooking-tempsgrillinggrill-tempsgrilled-steak-well-done

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Frequently Asked Questions

Grill to 160°F (71°C) internal temp using direct then indirect heat for 7-8 min per side. Sear 2 min per side on direct heat, then move to indirect to finish. Pull at 155°F. Consider reverse sear method for thick cuts to avoid charred exterior.