Grilling the perfect steak at 350°F is a culinary art that combines precise timing, temperature control, and technique. Whether you’re a seasoned grill master or a backyard enthusiast, understanding the nuances of steak grilling can elevate your cooking game. This comprehensive guide delves into the intricacies of grilling steak at 350°F, ensuring juicy, flavorful results every time.
Understanding Steak Doneness Levels
Achieving the desired doneness is crucial for steak lovers. Here’s a breakdown of internal temperatures and characteristics for each level:
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Rare (120-125°F): Cool red center; soft to the touch.
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Medium-Rare (130-135°F): Warm red center; slightly firmer texture.
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Medium (140-145°F): Warm pink center; firm to the touch.
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Medium-Well (150-155°F): Slightly pink center; firm texture.
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Well-Done (160°F and above): Little to no pink; very firm.
Using a meat thermometer ensures accuracy and prevents overcooking.
How Long to Grill Steak at 350°F?⏱️
| Doneness Level | Internal Temp (°F) | 1-inch Thick | 1.5-inch Thick | 2-inch Thick |
|---|---|---|---|---|
| Rare | 120–125°F | 4–5 min per side | 6–7 min per side | 8–9 min per side |
| Medium-Rare | 130–135°F | 5–6 min per side | 7–8 min per side | 9–10 min per side |
| Medium | 140–145°F | 6–7 min per side | 8–9 min per side | 10–11 min per side |
| Medium-Well | 150–155°F | 7–8 min per side | 9–10 min per side | 11–12 min per side |
| Well-Done | 160°F and up | 8–9 min per side | 10–11 min per side | 12–14 min per side |
Grilling Techniques
1. Direct Grilling
Place the steak directly over the heat source. This method is ideal for thinner cuts and provides a good sear.
2. Indirect Grilling
For thicker cuts, start by searing the steak over direct heat for 1–2 minutes per side, then move it to indirect heat to finish cooking. This helps prevent overcooking the exterior while ensuring the interior reaches the desired doneness.
3. Reverse Searing
Begin by cooking the steak over indirect heat until it’s about 10–15°F below your target temperature. Then, sear it over high direct heat for 1–2 minutes per side to develop a flavorful crust.
Preparation Tips
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Bring to Room Temperature: Let the steak sit at room temperature for 30–45 minutes before grilling to ensure even cooking.
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Season Generously: Use salt, pepper, and your preferred seasonings to enhance flavor.
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Oil the Grill Grates: Prevent sticking by oiling the grates before placing the steak on them.
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Use a Meat Thermometer: For precise doneness, check the internal temperature with a reliable thermometer.
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Rest the Steak: After grilling, let the steak rest for 5–10 minutes to allow juices to redistribute.
Choosing the Right Steak
Select cuts with good marbling for flavor and tenderness. Popular choices include:
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Ribeye: Rich and juicy with abundant marbling.
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New York Strip: Flavorful and slightly leaner than ribeye.
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Filet Mignon: Extremely tender with a mild flavor.
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Sirloin: Lean and affordable, with a robust beef flavor
Pairing Suggestions
Enhance your steak experience with complementary sides and beverages:
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Sides: Grilled vegetables, baked potatoes, or a fresh salad.
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Sauces: Classic choices like chimichurri, béarnaise, or peppercorn sauce.
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Wine: Pair with a full-bodied red wine, such as Cabernet Sauvignon or Malbec.
🧠 FAQs
Q: Should I close the grill lid while cooking?
A: Yes, closing the lid helps maintain a consistent temperature and cooks the steak more evenly.
Q: How do I know when to flip the steak?
A: Flip the steak once, halfway through the cooking time, to ensure even searing.
Q: Can I marinate the steak before grilling?
A: Absolutely. Marinating can add flavor and tenderness. Aim to marinate for at least 30 minutes, but not more than 24 hours.
Randolph Castillo is the owner of a restaurant barbecue and pub. He also has his own cooking blog, where he specializes in baked goods. Randolph is an experienced chef and loves to review different grills and kitchen tools. He is always looking for ways to improve his cooking skills.