About 4-5 minutes per side for medium-rare.

Yes, assuming your grill is hot (450-500°F) and you’re flipping once. That’s the sweet spot for a 1-inch steak.

The key is heat management. You want a solid sear without turning the inside into shoe leather. Get the grates screaming hot, pat the steak dry, season heavily with salt and pepper, and lay it down. Don’t touch it for four minutes. Flip, then another four to five. Use an instant-read thermometer to be sure – pull it at 130°F internal temp. It’ll climb another 5°F while resting.

If your steak is thinner, cut time. Thicker, obviously more. And always let it rest five minutes before slicing.

Don’t skip the rest. Those five minutes make the difference between juicy and a puddle on your cutting board.