How Long To Grill Steak On A Charcoal Grill For Medium Rare!

Ever grilled a steak and ended up with a chewy slab instead of a juicy bite? It feels like chewing on a shoe sole. But don’t worry. Even I burned a few before I got it right.

I spent smoky nights listening to each sizzle in the warm air. Oops, left one too long once – it was tough as a leather belt. Then I found the sweet spot.

For a one-inch steak, sear (quickly brown the surface over high heat) on each side for four to five minutes over glowing coals. Then let it rest (sit undisturbed so juices settle) for five minutes.

Perfect pink center, every time.

Give it a try at your next barbecue. You’ll taste the smoky crust and sink into tender, juicy steak.

How Long To Grill Steak On A Charcoal Grill For Medium Rare!

First, light your charcoal grill (a grill that uses burned wood chunks for heat) and let the coals glow red with a thin coat of white ash. You’re aiming for a direct heat spot (right over the coals) around 450 to 500 degrees Fahrenheit. I usually push most of the coals to one side so I’ve got a hot side for searing and a cooler zone (indirect heat) if flare-ups pop.

For a steak about one inch thick, plan on 4 to 5 minutes per side. If your cut is thicker, around 1.5 to 2 inches, give each side 6 to 7 minutes so you get that rosy middle without overcooking. Yep, thicker steaks need a few more minutes.

Flip only once to lock in juices and get those classic grill marks. After you turn it, slide an instant-read thermometer (a quick meat thermometer) into the thickest part. You want 130 to 135 degrees Fahrenheit inside for medium rare, a tender, pink center with just a bit of juice pooling on top. Yum.

When the steak’s done, tent it loosely with foil and let it rest for about 5 minutes. Carryover cooking will bump the temperature another 5 degrees or so, taking it right to your perfect medium rare. Resting also keeps the juices from spilling onto the plate. Then slice against the grain and savor every tender bite.

Preparing and Heating Your Charcoal Grill for Medium Rare Steak

Pick your fuel. Lump charcoal (chunky pieces that flare up fast) or briquettes (compressed charcoal that burns steady). I love how lump gets screaming hot in minutes. But briquettes keep that warmth going longer.

To light them, grab a chimney starter (a metal cylinder that lights coals with airflow). No lighter fluid needed, yuck, avoid that taste. Fill it, set it on the bottom grate, and open the vents to let air in. Oops, I nearly singed my fingers learning that trick.

Wait about 15 minutes. Then peek inside. You want a thin layer of white ash on the coals. That ash means they’re hot and ready.

So here’s the setup. Pile coals on one side. Leave the other side free for a cooler zone. That gives you a hot side to sear your steak’s crust and a gentler side to finish cooking without overdoing it.

Ready to grill? Let’s get that perfect medium rare sizzle going.

Grilling Time by Steak Thickness and Cut

So you’ve got a one-inch ribeye or New York strip. Place it over direct heat and grill 4–5 minutes per side to reach that perfect medium-rare (130–135°F). Listen for the sizzle, then check the thickest part with an instant-read thermometer before you flip. Let the second side cook without peeking – that crust will thank you.

If your cut is thicker – say a 1.5-inch T-Bone or a two-inch porterhouse – you’ll need about 6–7 minutes per side. Flip just once. That longer sear builds a deep, caramelized crust without overcooking the center. Oops, almost forgot – let your steak rest under foil for a few minutes so the juices settle. Enjoy!

Monitoring Doneness: Temperature, Visual, and Tactile Cues for Medium Rare Steak

Grab an instant-read meat thermometer (a quick tool for checking meat temp) and slide the probe into the steak’s thickest part just as the sear finishes. Watch the dial climb to around 130°F, then tip past 135°F for that perfect medium rare bite. Using a thermometer makes timing way simpler than guessing by look or touch when coals flare unevenly or a breeze cools a hot spot.

Oops, I once sliced too soon and ended up with a puddle of juice. Don’t cut into the steak before it hits the right temp. Slicing early lets all those tasty juices flood the plate and leaves your steak drier.

Visual cues help too. When you lift the edge with tongs, look for a warm pink glow at the center and tiny beads of juice pooling on the surface. If you still see dark red or wet spots, give it a few more seconds over the heat.

Want to test by feel? Gently press the steak with tongs or your finger. A medium rare steak will give slight resistance, almost like the soft pad under your relaxed thumb. If it feels too squishy, let it cook a bit longer.

Pull the steak off the grill at about 130–135°F and tent it loosely with foil. Then wait five minutes. That pause uses carryover cooking (the extra heat moving inside as it rests) to raise the temp another 5°F without drying it out.

Now it’s safe to slice, and you’ll get a tender, juicy bite every time. Wow.

Resting, Slicing, and Serving Your Medium Rare Charcoal-Grilled Steak

After your steak hits about 130–135°F on a meat thermometer, pull it off the grill. Tent it loosely with foil and let it rest for five minutes. You’ll feel a warm steam rising as the juices settle and finish cooking. Oops, I almost forgot, this rest is key to a tender bite.

While the steak is resting, whip up a quick herb butter. Scoop soft butter into a bowl, add a clove of minced garlic and a handful of chopped parsley, then sprinkle in salt and cracked pepper. Mix until it’s smooth, and pop it in the fridge so it firms into a log you can slice into little pats. Or, if you’re in a hurry, melt a knob of butter in the pan with the steak drippings and baste each slice just before plating.

When you’re ready, use a sharp knife to slice the steak thinly against the grain. Fan the pieces on a warm platter so they look like juicy waves. Spoon any buttery juices over the top and tuck a pat of herb butter into each slice so it melts into every fold. Garnish with a sprig of fresh rosemary or a dusting of lemon zest for a bright pop of flavor. Then dig in and watch everyone’s eyes light up at that first melt-in-your-mouth bite.

Advanced Charcoal Grill Steak Tips: Reverse Sear, Smoke, and Flavor Boosters

Hey neighbor, if you want a crunchy crust and deep smoke flavor, you’re in the right spot. These simple steps will help you get that perfect sear and a hint of campfire on every bite.

Reverse Sear Method on Charcoal Grill

First, set up a two-zone fire (one side hot, one side cooler). Pile most of the glowing coals on one side and leave a few on the other. Put your steak over the cooler side until an instant-read thermometer (a quick meat thermometer) hits 115°F. Then move it over the hot coals, around 450°F or 500°F, and sear each side for 1 or 2 minutes. You’ll see sugars caramelize without overcooking.

Wood Chunk Smoking on Charcoal Grill

Grab some small wood chunks and let them soak in water for 30 minutes. This keeps them from popping into flames. Nestle the wet chunks right on the coals and close the lid, leaving a little crack so smoke drifts over your steak. You’ll catch a gentle campfire note, not a harsh smokiness.

By the way, a simple dry rub before you grill works wonders. Or brush on garlic-butter while you sear for extra richness. And resist the urge to press down on the steak, keeping those juices locked in makes every slice juicy and smoky.

Final Words

We jumped right into lighting your charcoal until coals are glowing at 450–500°F and talked about setting up hot and cooler zones for searing and indirect cooking.

Then we covered flipping once, checking a 130–135°F internal temp with an instant-read thermometer, and how visual and feel cues guide you to medium rare.

Resting steaks under loose foil for about 5 minutes lets juices settle. And if you’re wondering how long to grill steak on a charcoal grill for medium rare, aim for 4–5 minutes per side on a one-inch cut for that perfect pink center. Enjoy every bite.

FAQ

<div itemscope itemprop="mainEntity" itemtype="https://schema.org/Question">
  <h2 itemprop="name">What’s the best internal temperature for medium rare steak?</h2>
  <div itemscope itemprop="acceptedAnswer" itemtype="https://schema.org/Answer">
    <p itemprop="text">The best internal temperature for a medium rare steak is 130–135°F when measured with an instant-read thermometer before a five-minute rest under loose foil.</p>
  </div>
</div>

<div itemscope itemprop="mainEntity" itemtype="https://schema.org/Question">
  <h2 itemprop="name">Should I use direct or indirect heat for medium rare steak?</h2>
  <div itemscope itemprop="acceptedAnswer" itemtype="https://schema.org/Answer">
    <p itemprop="text">You should use direct heat at 450–500°F over coals to sear, then move the steak to an indirect zone at 300–350°F to finish cooking evenly until it reaches 130–135°F.</p>
  </div>
</div>

<div itemscope itemprop="mainEntity" itemtype="https://schema.org/Question">
  <h2 itemprop="name">How do I check steak doneness without cutting into it?</h2>
  <div itemscope itemprop="acceptedAnswer" itemtype="https://schema.org/Answer">
    <p itemprop="text">You can check doneness by feel—medium rare yields slight resistance—and by spotting a warm pink center with tiny juice beads before letting it rest under foil.</p>
  </div>
</div>

<div itemscope itemprop="mainEntity" itemtype="https://schema.org/Question">
  <h2 itemprop="name">Why should I let steak rest after grilling?</h2>
  <div itemscope itemprop="acceptedAnswer" itemtype="https://schema.org/Answer">
    <p itemprop="text">Letting steak rest under loose foil for five minutes redistributes juices and allows carryover cooking, raising internal temperature by about 5°F for perfect medium rare.</p>
  </div>
</div>

<div itemscope itemprop="mainEntity" itemtype="https://schema.org/Question">
  <h2 itemprop="name">How do I set up a two-zone fire on a charcoal grill?</h2>
  <div itemscope itemprop="acceptedAnswer" itemtype="https://schema.org/Answer">
    <p itemprop="text">To set up a two-zone fire, bank coals on one side for high direct heat and leave the other side clear for indirect cooking at lower temperatures.</p>
  </div>
</div>

<div itemscope itemprop="mainEntity" itemtype="https://schema.org/Question">
  <h2 itemprop="name">Which charcoal is best for grilling steak?</h2>
  <div itemscope itemprop="acceptedAnswer" itemtype="https://schema.org/Answer">
    <p itemprop="text">Lump charcoal lights quickly for hot searing while briquettes burn steadily. Choose lump for fast heat or briquettes for a more even, longer-lasting burn.</p>
  </div>
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