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Grilling 24x7 » Recipes » Beef Recipes » How Long to Grill a Steak on a Charcoal Grill

How Long to Grill a Steak on a Charcoal Grill

by Frank Campanella 12 Comments

For a long time I’ve preached the “Rule of Threes” for explaining how long to grill a steak on a charcoal grill. The method is basically “3-3-3-3.” That means:

  1. grill steak side 1 over direct heat for 3 minutes
  2. grill steak side 2 over direct heat for 3 minutes
  3. Flip steak and grill on side 1 over indirect heat for 3 minutes
  4. Finally turn steak and grill on side 2 over indirect heat for 3 minutes

I’ve gotten a lot of positive comments about the method but I’ve also caused a bit of confusion. Let’s re-examine the method.

New York strip steak on a charcoal grill


Want to learn how to grill steak on a Blackstone grill? (click here)

How to grill a steak the rule of threes porterhouse steak perfect grill marks

How Long to Grill a Steak?

The rule of threes is pretty simple. This method is based on direct and then indirect grilling so I’ll start here.

Direct heat grilling is when the steak is placed directly on the grates directly over top of the heat source. The dome is normally closed.

Indirect heat is grilling on the side of the grill opposite of the heat source. The dome is always closed for indirect heat grilling.

Sometimes direct heat and then indirect heat grilling is referred to as “two zone grilling.” See the picture below:

When cooking with direct heat for the rule of threes the dome should be closed.

How to grill a steak - the rule of threes - Grilling24x7
How to grill a steak - the rule of threes - Grilling24x7

There are a few variables that need to be considered when using the rule of threes for cooking your steak. The variables are:

1. Thickness of steak
2. Temperature of grill
3. Temperature of steak before grilling
4. Time
5. How done you like your steak

These variables are dependent on one another. For example, if the grill temperature is not hot enough, then the time needs to be increased.

If the steaks are really thick then the grilling time needs to be increased. If you want a steak rare you need to decrease the grilling time and perhaps reduce the temperature of the steak before grilling.

How to grill a steak - the rule of threes - Grilling24x7

The steaks above are about 1 inch thick. This is perfect for the rule of threes. Beware: Most grocery stores sell steaks that are a bit smaller than 1 inch.

These came from Costco and are routinely 1 inch thick. The rule of threes is meant for 1 inch thick steaks.

grilled New York strip steak sliced medium rare

How to Evaluate Grill Temperature

Temperature of the grill is the next important variable to evaluate. I find it essential to be able to use your hand to evaluate the temperature of your grill.

I use the method where you hold you hand 1 inch over the grate and start counting. The amount of seconds that pass before you need to remove your hand is the value you’ll use to assess your grill temperature.

For example if you can hold your hand 1 inch over the grate (directly over the heat source) for 2-3 seconds you have a perfect high heat for grilling a steak.

If you can only hold your hand there for 1 second or less you have a way too hot high heat and I advise not cooking just yet.

Holding your hand for 3-4 seconds is about a medium heat and 4-5 seconds is a medium low-low heat.

This method works for Great for charcoal but this Method also can be used for the Best Natural Gas Grills as well. Just use the same tips and time considerations for gas or charcoal.

These are all estimates but the key here is that once you get a feel for your own grill setup you will be able to know how long YOUR hand can stay over top of YOUR heat source to grill a perfect steak.

Essentially you’ll be calibrating your own temperature measurement system. The numbers that I give above are relative to MY hand over top of MY heat source.

Sliced ribeye steak

Steaks Should be Grilled at Room Temperature

Next, the temperature of the steak before grilling will also have a huge effect on how well done the steak is. Imagine pulling a cold steak right from the fridge and tossing it on the grill.

The center of this steak will be colder and will stay colder than the exterior of the steak while you are cooking. Using a steak directly from the fridge will lead to a more undercooked steak.

I prefer to let my steaks sit at room temperature for about 30 minutes before grilling.

This lets the steak uniformly reach room temperature. Again, the choice is up to you but it will directly affect how long you will need to grill. If your steak is colder to start you will need to cook it for a bit longer.

How to grill a steak - the rule of threes - Grilling24x7

What I Consider Medium Rare

perfectly cooked ny strip steak

Finally it is important to note that steak doneness is also an important variable. The rule of threes as I discuss is tuned to give you a medium rare steak.

Note that in the above cell phone picture that this ribeye is what I consider medium rare. Red almost pink throughout with no sign of gray.

So let’s put all these variables together and learn how to modify them as we need to. How does this apply to cooking a really thick steak?

Well the best example I can think of is a thick filet mignon medallion. These steaks are normally 2-3 inches thick. Will the rule of threes work? The answer is YES! But it is a “modified rule of threes.”

The one rule that I think should not be altered with the rule of threes is the three minutes of direct heat on each side of the steak.

When I cook over a high heat (holding my hand for 2-3 seconds over the heat) any more than 3 minutes on each side looks too burnt to me. Three minutes is just right for nice grill marks and a good char.

If the direct heat variables are locked this means that only the indirect times can be extended.

For a 2-3 inch steak the rule of threes will be modified to 3-3-4-4 (remember, this means minutes of direct-direct-indirect-indirect cooking) or maybe even 3-3-5-5.

The extended indirect grilling time cooks the inside of the steak while not burning the surface of the steak.

Charcoal chimney filled with charcoal briquettes

Grilling Problems to look out for.

Let’s go through one more hypothetical grilling problem. Let’s say Mrs. Grilling 24×7 finds a fantastic sale on porterhouses at the local grocery store but they are ½ inch thick steaks.

She means well and by no means will I force her to return the steaks. Leave the steaks in the fridge right up until they are ready to be grilled.

I would have a high heat (2-3 seconds of hand holding over the grate) and I would grill the steaks for 3-3-0-0. Yup, I would toss out the indirect cooking times.

I most certainly would keep the 3 minutes of direct heat for each side because the nice char would still be necessary.

However, the steak is much thinner so the cooking time will be reduced dramatically.

grilled steak cowboy ribeye

Comparing different steak cooking times

Compare this to the really thick 3 inch filet mignon where I would let the steak rest for at least 30 minutes at room temperature and then use approximately 5 minutes of indirect cooking time per side after the standard 3 minute direct heat grilling.

How to grill a steak - the rule of threes - Grilling24x7

If I recall correctly the above HUGE steaks required 3-3-7-7. They spent quite a bit of time on the indirect side of the grill! Understandable, they are gigantic t-bones (the top two steaks in the above picture)!

My general way to do steaks is to purchase a 1 inch thick steak. I will then sit the steak out at room temperature for 30 minutes. My grilling plan is then 3-3-3-3.

This results in a perfectly cooked medium rare steak. If you want to mess around with this method start here and then make modifications as you see fit.

Need the most Amazing Steak Sauce to really take it over the top?

Try this Madagascar Sauce from Culinary Lion

Steak Madagascar Sauce

I hope that the above re-examination of the “rule of threes” will give you more control over your steak cooking. You can control each variable to better suite your grilling style and taste.

More Steak and Beef Posts We Think You Will Enjoy

  • How Much Charcoal to Use?
  • Smoked Beef Brisket: Tips and Tricks
  • New York Strip Steaks on a Charcoal Grill
  • Texas Style Beef Ribs

New York strip steak sliced and served with broccoli and garlic compound butter
Print Pin

How to grill a steak on charcoal or gas

tips and method for grilling steaks on a charcoal or gas grill
Course Main Course
Cuisine American
Keyword New york strip steak
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 2
Calories 727kcal

Ingredients

  • 24 oz New York Strip Steak (or whatever cut you like) 2-12oz steaks
  • 2 tsp Kosher Salt
  • 1 tsp Avocado Oil

Instructions

  • Season the steak generously with kosher salt
  • Heat you grill for 2 zone cooking. Indirect and direct heat. Brush grill grates with a paper towel or cloth dipped in avocado oil.
  • Grill steak side 1 over direct heat for 3 minutes
  • Grill steak side 2 over direct heat for 3 minutes
  • Flip steak and grill on side 1 over indirect heat for 3 minutes
  • Finally turn steak and grill on side 2 over indirect heat for 3 minutes

Notes

serving size 1 twelve ounce steak

Nutrition

Calories: 727kcal | Protein: 68g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 208mg | Sodium: 2502mg | Potassium: 912mg | Vitamin A: 51IU | Calcium: 25mg | Iron: 6mg

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Comments

  1. Brad

    November 17, 2016 at 12:26 am

    Best article about cooking steak hands down!!! Definately worth a read, i have read soooo many and never got the result i wanted 🙂 Thanx!!

    Reply
  2. Christopher MacKay

    February 04, 2017 at 4:01 pm

    “Mrs. Grilling 24×7″… I think I married her. Great article and thanks for the suggestions.

    Reply
  3. danyon

    February 14, 2017 at 12:33 am

    much wisdom . true but by the webmasters not wordy enuff

    Reply
  4. Guillermo

    June 25, 2017 at 11:23 pm

    I personally like medium rare, but how much time will be required for a well done 1 inch steak? My wife does not like to see pinky meat…

    Reply
  5. KP

    August 14, 2017 at 2:11 pm

    I am using a small portable charcoal grill and doing one 1in. thick ribeye steak. The grill has two vents on the bottom, should I open them both, close them both, open on one side or the other? This is my first time grilling anything.

    Reply
    • Rumi

      September 04, 2017 at 11:51 am

      I have the same grill. Did you try grilling and did you close the bottom vents? Thanks

      Reply
  6. mike

    August 28, 2017 at 5:08 pm

    excellent article, particularly enjoyed the info relating to estimating the temperature of the grill…( hand over coals 2-3 seconds )

    Reply
  7. Andreas T.

    January 18, 2018 at 5:25 am

    I do agree with the general idea, i.e. grilling indirectly so as to cook the inside without burning the outside. However, when using this method you will notice that half of the steak (or any other meat for that matter) is further away form the heat source than the other half. So instead of using this indirect way I prefer to continue with direct heat but I elevate the grates so that my meat is now about 10 inches above the charcoal. This sends the same heat to all the steak but from far away, thus, still cooking the inside without burning the outside. This method is better when you use a grill that does not have a dome to close it with. I do prefer this kind of grill (open) because I have more flexibility, i.e. I can use more or less charcoal to control the heat, I can move it to the side for indirect grilling but I can also control it with height.

    Reply
  8. Marcus

    February 17, 2018 at 12:17 pm

    I will defenitly try the 3’s. Thanks for going into great detail .

    Reply
  9. MIchel @Grill Ever

    June 01, 2021 at 10:15 am

    I was use portable Charcoal grill for my steak and
    grilled for 15 minutes which wasn`t efficient for me.
    Your 3 rules really efficient.

    Reply
    • Culinary Lion

      June 01, 2021 at 1:47 pm

      Glad you found it useful. Every grill will behave a little different along with personal preferences. As long as you have your steak the way you want its a win in my book!!

      Reply
  10. Kamran Ashraf

    September 02, 2021 at 8:56 pm

    We noticed that your site https://grilling24x7.com/how-long-to-grill-a-steak-on-a-charcoal-grill-the-rule-of-threes/ is linking to some similar sites to ours, we assume these links were paid links so we reached out because our team is always looking for new sources of high-quality backlinks. Please reply if you are interested in coming to some sort of arrangement. Either for a link in an existing post or a link within a guest post. When we write guest posts they are written by experienced native English writers who specialize in SEO content making sure their articles rank high within Google search results.

    Reply

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