Kitchen & Cooking Tips

Grilling Temps

Last updated on Oct 1, 2024
Corrinn McCauley

During the summer, grilling out is as quintessential as eating hot dogs at baseball games. We provide grilling temps for steak, chicken, and fish, walk you through what grill temperatures mean, and teach you how to test your grill temperature without a thermometer. Whether you’re catering a traditional Argentinian BBQ or planning a Fourth of July menu, you’ll be ready to get your grill on.

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How Hot Should the Grill Be?

Our video provides a visual tutorial on how hot your grill should be for steak, chicken, burgers, and seafood.

Grill Temp for Steak

beef steaks on a grill

The first step in achieving your ideal steak is setting your grill to the appropriate temperature. While cooking time is based on the desired doneness, grill temperature is based on the steak's thickness. Discover the grill temp for 1/2”, 3/4 to 1”, and over 1” thick steaks.

  • 1/2" Thick Steaks - cook at high heat
  • 3/4 to 1" Thick Steaks - cook at medium high heat
  • Over 1" Thick Steaks - cook at medium heat

Steak Internal Temperature

What internal temperature your steaks should reach depends on the level of doneness you’re hoping to achieve. You can master the art of grilling the perfect steak by viewing our comprehensive steak doneness guide, or you can introduce yourself to basic steak internal temps below.

  • Internal Temperature Extra Rare Steak - Extra rare steak, also known as blue steak, should be grilled for approximately one minute on each side to achieve an internal temperature of 115 - 120 degrees Fahrenheit.
  • Internal Temperature Rare Steak - Rare steaks should be grilled for approximately one and a half minutes on each side to achieve an internal temperature of 125 - 130 degrees Fahrenheit.
  • Internal Temperature Medium Rare Steak - Medium-rare steaks should be grilled for approximately two minutes on each side to achieve an internal temperature of 130 - 140 degrees Fahrenheit.
  • Internal Temperature Medium Steak - Medium steaks should be grilled for approximately two minutes and fourteen seconds on each side to achieve an internal temperature of 140 - 150 degrees Fahrenheit.
  • Internal Temperature Medium Well Steak - Medium well steaks should be grilled for three to four minutes on each side to achieve an internal temperature of 150 - 155 degrees Fahrenheit.
  • Internal Temperature Well Done Steak - Well done steaks should be grilled for approximately four to five minutes on each side to achieve an internal temperature of 160 + degrees Fahrenheit.

The more you slice, pierce, or puncture meat, the drier it becomes. When you cut into the meat, juices escape, resulting in a disappointing dish. When cooking on the grill, never puncture the meat with a fork or knife. Instead, use tongs or turners to flip meat, and use a high-quality food thermometer to check the internal temperature.

Grill Temp for Chicken

hot grilled chicken leg marinated with honey and spices on a grill

The ideal grill temperature range for chicken is between 350 and 450 degrees Fahrenheit. This range is narrowed down by whether you’re grilling chicken breasts, thighs, or drumsticks. Discover the best temp for chicken breasts and thighs below.

  • Grill Temp for Chicken Breast - between 425 and 450 degrees Fahrenheit
  • Grill Temp for Chicken Thighs - between 400 and 450 degrees Fahrenheit
  • Grill Temp for Chicken Drumsticks - between 350 and 400 degrees Fahrenheit

Internal Temp for Chicken

According to food safety standards, chicken must reach an internal temperature of 165 degrees Fahrenheit. If you’re grilling chicken thighs, make sure the thickest part of the thigh reaches 165 degrees. If you’re cooking a whole chicken, you know it’s done when the thermometer reads 180 degrees Fahrenheit.

Grill Temp for Hamburgers

The ideal grill temp for hamburgers is 400 degrees Fahrenheit. While they must reach food-safe temperatures throughout, a great burger will have grill marks seared into its exterior and a juicy center. Depending on the size of your burger patties, you'll need to cook each side for approximately 5 minutes.

Internal Temp for Hamburgers

Hamburgers must reach an internal temperature of 160 degrees Fahrenheit. Failure to do so risks foodborne illness outbreaks. Bacteria tend to live on the outside of food, so you can safely enjoy a steak that has been seared on the outside but isn't cooked all the way through. However, when you grind beef, all the bacteria that lived on the outside are mixed into the entire finished product. For this reason, you must be especially careful when cooking ground beef.

Grill Temp for Fish

salmon steak on a grill

Generally, you should set your grill temperature to medium high heat to grill fish. Medium high heat provides a nice char while sealing in moisture. Dense and hearty cuts of fish and shrimp skewers are great grilled seafood candidates. We break down the grill temps for popular types of seafood below.

  • Grill Temp for Salmon - between 375 and 400 degrees Fahrenheit
  • Grill Temp for Shrimp - between 350 and 450 degrees Fahrenheit
  • Grill Temp for Tuna Steak - between 500 and 700 degrees Fahrenheit
  • Grill Temp for Swordfish - between 375 and 450 degrees Fahrenheit
  • Grill Temp for Grouper - between 400 and 450 degrees Fahrenheit

Internal Temp for Fish

The USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. That is a blanket guideline, and internal temperatures may fluctuate based on the type of fish. Your grilled jumbo shrimp should reach an internal temperature of 120 degrees Fahrenheit.

Grill Temperatures

person using tongs to flip food on a grill

In general, there are four grill temperatures: high, medium high, medium, and low. No one heat level is correct; each is best suited for cooking different foods. We break down the different grilling temperatures below.

  • What temp is high heat on a grill? High heat on a grill is between 450 and 650 degrees Fahrenheit. Use high heat when preparing steaks, pork chops, kabobs, or tuna steak. Getting your grill around 500 degrees Fahrenheit will create a sizzle when the meat hits the grates and produce attractive sear marks.
  • What temp is medium high heat on a grill? Medium high heat ranges between 375 and 450 degrees Fahrenheit. It’s ideal for hamburgers, sliced vegetables, and fish. This temperature will still sear your food, but it also allows food to cook slower and more thoroughly.
  • What temp is medium heat on a grill? Medium heat ranges between 350 and 375 degrees Fahrenheit and is ideal for cooking thick hamburgers, short ribs, and poultry. This temperature will cook proteins slower to ensure their middle portions reach proper internal temperatures.
  • What temp is low heat on a grill? Low heat ranges between 325 and 375 degrees Fahrenheit. It provides enough warmth to create a satisfying browning effect on the outside of your proteins while still bringing the insides to a proper internal temperature. This makes it ideal for grilling chicken, turkey, roasts, and sausages.

How to Gauge Grill Temperature

Most grills come with a thermometer built-in or attached, making it easy to gauge the temperature. If you're lighting a charcoal grill or don’t have access to a thermometer and need another way to gauge your grill’s temperature, follow the steps below:

  • Hold your hand about 6" from the grate of the grill.
  • If you can withstand the heat for 6 to 7 seconds, you’ve reached medium heat.
  • 4 to 5 tolerable seconds indicate medium high heat.
  • If you can only hold your hand for 1 to 2 seconds, you are working with a high-heat grill.
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Cue up the ‘que to the ideal temperature with our grilling temperature guide. Reference back to our grilling temperature chart any time you need a refresher on what different grill temperature ranges mean. If you’d rather offer a variety of regional American BBQ traditions, check out our meat smoking guide to learn how it's done.

Grill Temperature Guide Infographic
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Butcher shops typically sell prime rib as a bone-in roast, which adds to its succulence. The bone acts as an insulator, helping retain moisture and imparting a depth of flavor to the meat. However, boneless prime rib is also available for those who prefer a more convenient option. Cooking prime rib is a culinary art that requires careful attention to detail. It is often prepared using dry-heat cooking methods such as roasting or grilling to enhance its natural flavors. Smoked prime rib is a show-stopping menu item. The slow cooking process allows the fat to render and baste the meat, resulting in a tender and juicy steak. Caterers often serve prime rib as a centerpiece for special occasions and holidays. It pairs well with a variety of side dishes, such as mashed potatoes, roasted vegetables, and a rich red wine sauce. Cut: Primal rib Flavor: Rich beefy flavor Cooking Methods: Roasting, smoking, or grilling 3. 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Grilling is the preferred method for cooking picanha, as it allows the fat to render and create a delicious crust on the outside while keeping the inside tender and juicy. Picanha is often served sliced thin against the grain, which helps to further enhance its tenderness. This cut of steak is incredibly versatile and can be enjoyed on its own or as part of an array of asado (Argentinian BBQ) offerings. It pairs well with traditional Brazilian sides such as farofa (toasted cassava flour), feijoada (black bean stew), or even a simple chimichurri sauce. Cut: Rump Flavor: Buttery texture and lean beef flavor Cooking Methods: Grilling 4. Ribeye Derived from the rib section of the cow, ribeye is also referred to as a ribeye steak or a rib steak. One of its standout qualities is its marbling, which creates a rich, buttery flavor. It’s typically boneless, although bone-in ribeye steaks, also known as cowboy steaks, are also available. The bone-in ribeye adds an extra layer of flavor and juiciness to the meat. It is often preferred by those who enjoy a more rustic and traditional steak experience. Ribeye steak is best suited for dry-heat cooking methods such as grilling, broiling, or pan-searing. The high-fat content of the ribeye helps keep the meat moist and tender during the cooking process. Whether cooked to rare, medium-rare, or medium, the ribeye delivers a succulent and flavorful eating experience. Its rich, juicy flavor pairs well with a variety of side dishes like grilled vegetables, sauteed mushrooms, and crispy onions. Cut: Rib Flavor: Buttery with rich beef flavor Cooking Methods: Grilling, broiling, pan-searing 5. Flat Iron The flat iron steak comes from the shoulder region of the cow, specifically from the top blade muscle. It is named after its shape; it resembles a traditional flat iron used for ironing clothes. Flat iron steak is known for its tenderness and rich marbling. It offers a robust, beefy flavor that is often compared to a ribeye or a New York strip steak. Due to its popularity and tenderness, the flat iron steak offers a high-quality dining experience at a more affordable price compared to other premium cuts of steak. One of the reasons flat iron steaks are so tender is they lack the connective tissue found in other tougher cuts of beef. However, it does have a thin strip of gristle running through the center, which you should remove before cooking to enhance the dining experience. It's versatile and can be cooked using various methods such as grilling, broiling, or pan-searing. Due to its tenderness, the perfect steak doneness for flat iron steak is between medium-rare or medium doneness to fully appreciate its flavor and texture. When serving the flat iron steak, slice it against the grain to maximize its tenderness and reduce chewiness. Cut: Top blade Flavor: Deep, rich beef Cooking Methods: Grilling, broiling, or pan-searing 6. Tenderloin Tenderloin earned its name from its tender and buttery texture. The beef tenderloin is a cylindrical cut of beef that spans two primal cuts: the short loin and the sirloin. It is located beneath the ribs, next to the backbone. The tenderloin has two ends: the butt and the "tail." The butt end is thicker and wider, while the tail end is narrower and tapers off. Both ends can be used to create delicious and tender steaks, although they may have slightly different shapes and sizes. The tenderloin is a non-weight-bearing muscle, which means it doesn't have to work as hard as other muscles in the cow. This lack of exercise contributes to its tender texture. Whether you grill, roast, or pan-sear the tenderloin, the key is to cook it slowly and at a low heat to achieve a perfect medium-rare doneness. Butchers divide the tenderloin into three main cuts: the butt, the center cut, and the tail. Each of these cuts offers a slightly different flavor profile and shape, allowing chefs and restaurateurs to choose the one that best suits their culinary needs. The most popular and well-known portion is the center cut, which is often referred to as filet mignon. The larger end of the tenderloin, known as the butt end or head of the tenderloin, is the thickest part of the muscle. It is located closer to the rear of the animal and is known for its robust flavor. The butt is often used for roasts or beef Wellington. The tail is the narrowest and smallest portion of the tenderloin. It is located towards the rear of the animal and is known for its delicate flavor. The tail is often used for smaller steak portions, or it can be used in dishes that require thin slices of steak, like stir-fries or beef stroganoff. Cut: Loin Primal Flavor: Varies by the cut Cooking Methods: Roasting, smoking, reverse searing 7. Porterhouse What sets the Porterhouse steak apart is its unique composition. It comes from the rear end of the short loin, which is between the rib and sirloin sections of the beef. This positioning allows the porterhouse to contain two different cuts of steak: the center cut of tenderloin and the strip steak. The center cut of tenderloin, also known as filet mignon, is the most tender and delicate part of the beef. It is prized for its melt-in-your-mouth texture and subtle flavor. On the other hand, the strip steak, also known as the New York strip or sirloin strip, is a well-marbled cut with a rich, beefy flavor and a slightly firmer texture. Butchers typically cut the porterhouse steak to include a generous portion of both the tenderloin and the strip steak. The U.S. Department of Agriculture (USDA) specifies that for a steak to be labeled as a porterhouse, it must have a tenderloin section that measures at least 1 1/4 inches in width. Due to its size and combination of two distinct cuts, the porterhouse steak is considered a showstopper on the plate. It is commonly served as a centerpiece for special occasions or shared between two people. When cooking the porterhouse steak, it is important to consider its size and composition. Due to the presence of the tenderloin, which is more delicate and cooks faster than the strip steak, we recommend using a cooking method that allows for even heat distribution. Grilling and broiling are popular methods that help to achieve a nicely charred exterior while maintaining a juicy and tender interior. Cut: Rear end of the short loin Flavor: The strip side is rich and beefy and the tenderloin portion is lean Cooking Methods: Sous vide, grilling, broiling 8. T-Bone A T-bone steak is cut from the short loin of the cow, which is located in the upper middle section of its back. This area is known for its tenderness and marbling, which gives the T-bone steak its rich, juicy flavor. One of the main distinguishing features of the T-bone steak is the presence of the bone. The bone in the center of the steak is a combination of beef tenderloin and strip steak. On one side of the bone, you have the tenderloin, which is known for its tenderness and buttery texture. On its other side, you have the strip steak, also known as the New York strip or the Kansas City strip. The strip steak is slightly less tender than the tenderloin but makes up for it with its intense, beefy flavor. When cooked properly, the T-bone steak offers the best of both worlds. The tenderloin section is incredibly tender and has a melt-in-your-mouth texture, while the strip steak section provides a satisfying chew and a robust umami flavor. The T-bone steak is typically cooked using dry heat methods such as grilling, broiling, or pan-searing to bring out its natural flavors and create a delicious crust on the outside. While both porterhouse and T-bone steaks include bones and are cut from the short loin, the porterhouse is cut from the rear of the short loin, and T-bone steaks are cut from the front of the short loin. T-bones contain a smaller section of the tenderloin than porterhouse steaks. Cut: Short Loin Flavor: The strip steak portion offers a robust, beefy flavor, and the filet mignon portion supplies a delicate, beefy flavor Cooking Methods: Grilling, broiling, or pan-searing 9. New York Strip New York strip steak, also known as striploin or top loin steak, is a boneless cut that comes from the short loin of the cow, located behind the ribs and above the sirloin. The New York strip steak is known for its bold, beefy flavor. It has a slightly firmer texture compared to other cuts, such as the ribeye or tenderloin, but it is still incredibly tender when cooked properly. The steak has a good balance of lean meat and fat, making it an excellent choice for grilling, broiling, or pan-searing. When it comes to cooking a New York strip steak, it is best to keep it simple to let the natural flavors shine. Season the steak with salt and pepper, and then cook it over high heat to achieve a delicious crust on the outside while keeping the inside juicy and tender. The steak tastes delicious when prepared to various levels of doneness, ranging from rare to well-done, depending on personal preference. Cut: Short loin Flavor: Bold, intense beef flavor Cooking Methods: Grilling, broiling, pan-searing 10. Bavette Bavette steak, also known as flap steak or sirloin tip, is derived from the bottom sirloin primal. It’s typically long and thin, with a coarse texture. The bavette steak is renowned for its rich, beefy flavor and tender, juicy texture. It’s well-marbled, adding flavor and juiciness to the steak while keeping it tender during cooking. When cooked to perfection, bavette steak develops a beautiful, caramelized crust on the outside while remaining tender and juicy on the inside. In terms of tenderness, bavette steak falls somewhere between a skirt steak and a flank steak. While it may not be as tender as a filet mignon or a ribeye, it offers a more affordable option without compromising flavor. An advantage of bavette steak is its versatility in the kitchen. Due to its thinness and relatively large surface area, it cooks quickly and evenly, making it an excellent choice for grilling, pan-searing, or broiling. Its robust flavor pairs well with a variety of homemade spice blends and marinades, allowing for endless possibilities for creating flavor profiles. With proper cooking techniques, such as marinating or using a meat tenderizer, bavette steak can be quite delicious. Cut: Bottom sirloin primal Flavor: Deep, savory beef flavor Cooking Methods: Pan-searing or grilling The best cut of steak will depend on personal preference and the desired dining experience. Whether you prefer a tender and juicy ribeye, a buttery filet mignon, a robust New York strip steak, or the combination of flavors in a T-bone steak, there is a cut that will satisfy every steak lover's palate.