Medium Rare Steak Temperatures for a Pellet Grill
Cooking a great steak starts with knowing a few simple basics. If you want a juicy, flavorful medium-rare steak, the key is watching the temperature and using the right grilling method. This guide will help you choose the right steak, cook it properly, and hit the perfect doneness every time.
Steak Doneness Temperatures
Here’s a quick guide to steak doneness based on internal temperatures:
| Doneness | Temperature |
|---|---|
| Black & Blue | 115°F or less |
| Rare | 120–125°F |
| Medium Rare | 130–135°F |
| Medium | 140–145°F |
| Medium Well | 150–155°F |
| Well Done | 160–165°F |
| Extra Well | 170°F+ |
Most steak lovers agree that medium rare (130–135°F) gives the best flavor and juiciness.
Why Medium Rare Is a Favorite
At medium rare, the steak is warm and pink in the center. The fat has melted just enough to add flavor, but the meat stays tender and juicy. This is why many chefs choose this doneness.
Cooking Times (1-Inch-Thick Steak)
| Doneness | Grilling Instructions |
|---|---|
| Rare | Grill at 450°F for 3–4 minutes per side |
| Medium Rare | Grill at 450°F for 5–7 minutes per side |
| Medium | Grill at 450°F for 7–8 minutes per side |
| Medium Well | Grill at 450°F for 8–9 minutes per side |
| Well Done | Grill at 400°F for about 10 minutes per side |
Always remove the steak a few degrees early- heat keeps rising after it comes off the grill.
How to Check Steak Temperature
The easiest way is with a meat thermometer. For beginners, this is the best option.
You can also use the touch test:
| Doneness | Texture |
|---|---|
| Rare | Very soft |
| Medium Rare | Soft with slight bounce |
| Medium | Firm but still springy |
| Medium Well | Firm with little give |
| Well Done | Very firm |
Until you’re confident, a thermometer takes out the guesswork.
Choosing the Right Steak
Buy the best quality meat you can
Thicker steaks (1½–2 inches) cook more evenly
Prime-grade beef is best, but Choice is a good option
Avoid thin steaks. They cook too fast and lose flavor
A local butcher can cut steaks exactly how you want them.
Best Grill Temperature
Steaks do best with high heat (450–550°F). There are two great ways to cook them on a pellet grill.
Method 1: Direct Heat
This is fast and simple.
Preheat grill to 450°F
Place steak directly over heat
Flip every few minutes
Remove steak just below your target temperature
Rest before slicing
Method 2: Reverse Sear
The reverse sear method gives you more control, and is great for thick steaks.
Preheat grill to 225°F
Cook steak until it reaches 110–115°F
Remove steak
Raise grill to 450°F
Sear steak quickly on both sides
Pull at about 130°F for medium rare
This method adds great wood-fired flavor and prevents overcooking.
Let Your Steak Rest
After cooking, rest the steak on a plate or cutting board. Let it sit for 5 minutes per inch of thickness, up to 10 minutes total. This keeps the juices inside the meat.
Common Steak Questions
Is medium rare 135°F or 145°F?
Medium rare is 130–135°F. 145°F is medium.
What is the 3-3-3 steak rule?
Sear each side for 3 minutes, lower heat, then cook another 3 minutes per side.
Is medium rare better than well done?
It depends on taste, but medium rare is known for better flavor and juiciness.
What’s the 5-minute rule?
Rest steak 5 minutes for every inch of thickness.
How do you cook a perfect medium-rare steak?
Cook each side for about 3–4 minutes at high heat and check the temperature.
How do you reverse sear a steak?
Cook low at first (225–325°F), then finish with a hot sear until it reaches 130°F.
Master these steps, and you’ll turn out great medium-rare steaks every time: juicy, tender, and full of flavor.
