What is the Best Temperature for Grilling a Steak?

There’s nothing quite like the aroma of a sizzling steak on the grill, but let’s be honest—some doneness levels are simply better than others. While personal preference plays a role, if you truly want to experience steak at its best, medium rare is the way to go. The right temperature makes all the difference, and getting it just right will reward you with the perfect balance of tenderness, juiciness, and flavor.

Why Medium Rare is the Best Choice

When grilling a steak, the internal temperature is the most reliable way to determine doneness. While some people might enjoy their steak rare or even well done, the real sweet spot for flavor and texture is medium rare—warm, red in the center, and bursting with natural juices.

Here’s how different levels of doneness compare:

Rare (120–130°F / 49–54°C): Sure, it’s soft and buttery, but it’s almost too raw to fully appreciate the depth of flavor that a properly grilled steak can offer.
Medium Rare (130–135°F / 54–57°C): The undisputed champion. It offers the perfect balance of a beautifully seared crust and a warm, juicy center. This is where the steak’s natural flavors shine, and when paired with the right seasoning—like a touch of hickory smoked sea salt—it’s simply unbeatable.
Medium (135–145°F / 57–63°C): Still good, but you’re losing a bit of that tenderness and juiciness that makes a steak truly great.
Medium Well (145–155°F / 63–68°C): At this point, the steak is losing its juiciness, and while it may still be edible, it’s nowhere near as enjoyable as a proper medium rare.
Well Done (155°F+ / 68°C+): Unless you genuinely enjoy chewing on dry, overcooked meat, well done is simply not the way to go. It’s tough, lacks flavor, and is a waste of a good cut of beef.

Tips for Achieving the Perfect Medium Rare Steak

Preheat the Grill Properly – A hot grill (450–500°F) ensures a good sear and locks in the juices.
Use a Meat Thermometer – The difference between medium rare and overcooked is just a few degrees.
Let the Steak Rest – Resting for 5–10 minutes after grilling allows the juices to redistribute for maximum flavor.
Season Simply but Effectively – A simple blend of SPG (Salt, Pepper, Garlic) is a great start, but adding hickory smoked sea salt just before serving elevates the flavor to another level.

Choosing the Best Cut for Medium Rare

Not all steaks are created equal, and some cuts work better at different doneness levels. If you’re aiming for the perfect medium rare experience, here are the best choices:

Ribeye & Strip Steak: Fatty, flavorful, and perfect at medium rare.
Filet Mignon: Incredibly tender and shines when cooked to medium rare.
Sirloin & Flank Steak: Leaner cuts that still taste amazing when grilled just right.

If you want to get the most out of your steak, medium rare is the way to go. It delivers the best texture, the most flavor, and the juiciest bite. Season it right—maybe with a bit of hickory smoked sea salt—and you’ll have a steak that’s truly worth savoring. If you’ve been settling for medium or worse, well done, it’s time to step up your grilling game and experience steak the way it was meant to be enjoyed. Visit Smoke Bomb Spices and buy our amazing hickory smoked spices today.