What Temperature to Cook Steak on Indoor Grill Well Done

To cook a steak well done on an indoor grill, preheat the grill to 450°F to 500°F and cook a 1-inch thick steak for 5 to 6 minutes per side, flipping once. The key is reaching an internal temperature of 160°F without burning the exterior, which requires a high initial sear followed by moderate heat.

Quick Answer

Here are the essential facts for cooking a well-done steak on an indoor grill: target internal temperature, grill temperature setting, cooking time per side, and recommended steak thickness.

Internal Temp: 160°F (71°C) is the USDA-recommended safe minimum for well done beef. Insert an instant-read thermometer into the thickest part to verify.
Grill Temp: Preheat your indoor grill to 450-500°F (232-260°C). This high heat creates a good crust while cooking the interior fully.
Cooking Time: For a 1-inch steak, cook 5-6 minutes per side. Adjust time by 1-2 minutes per side for every ½ inch thicker or thinner.
Steak Thickness: Use steaks at least 1 inch thick (up to 1.5 inches) for even cooking without burning. Thinner steaks may overcook before getting a sear.

Preheat Your Indoor Grill Properly

Set your indoor grill to high heat, typically 450-500°F (232-260°C). Most electric grills have a temperature dial or preset; if yours doesn’t display exact numbers, set it to the highest setting and let it heat for at least 10 minutes with the lid closed. A properly preheated grill ensures a good sear that locks in juices and creates a flavorful crust.

Use a grill surface thermometer to confirm the temperature if your grill lacks a built-in gauge. For contact grills (like George Foreman), preheat until the indicator light signals ready, which usually corresponds to 400-450°F. Open grills (like electric countertop models) may need slightly longer to reach 500°F across the grates.

Season and Prepare the Steak

Remove the steak from the refrigerator 20-30 minutes before cooking to bring it closer to room temperature. Pat it dry with paper towels to remove surface moisture, which helps achieve a better sear. Season generously with kosher salt and freshly ground black pepper on both sides. For well done, consider a simple rub of garlic powder and onion powder to boost flavor that can otherwise become muted during long cooking.

If desired, brush the steak lightly with a high smoke-point oil like avocado or canola oil to prevent sticking. Avoid butter or olive oil as they burn at high temperatures. Let the seasoned steak rest at room temperature while the grill preheats.

Cook the Steak: Time and Technique

Place the steak on the preheated grill. For open grills, lay it diagonally across the grates to create crosshatch marks. Close the lid if using a contact grill.
Cook for 5-6 minutes on the first side without moving or pressing down. This allows a crust to form.
Flip the steak using tongs (never a fork, which pierces the meat). Cook for another 5-6 minutes on the second side.
For thicker steaks (1.5 inches), after flipping, reduce the heat to medium (350°F) and cook an additional 2-3 minutes per side to avoid burning the exterior before the interior reaches 160°F.
Use an instant-read thermometer to check the internal temperature in the thickest part. For well done, aim for 160°F. If it’s below, continue cooking in 1-minute increments.

Rest and Serve the Well-Done Steak

Once the steak hits 160°F, transfer it to a cutting board and tent loosely with aluminum foil. Let it rest for 5 minutes. Resting allows juices to redistribute throughout the meat, preventing them from spilling out when you cut. Skipping this step yields a drier steak.

Slice the steak against the grain into strips for easier chewing. Well-done steak can be tougher, so cutting thin slices helps. Serve immediately with your favorite sides like grilled vegetables or a baked potato.

Adjust for Different Indoor Grill Types

Contact grills (e.g., George Foreman): Preheat fully (about 5 minutes). Cook a 1-inch steak 4-5 minutes total (2-2.5 minutes per side if flipping is possible, but most contact grills cook both sides simultaneously). Check internal temp early, as they cook faster.

Open electric grills: Use the highest setting. You may need to cover the steak with a metal bowl or lid to trap heat if the grill lacks a lid. Increase cooking time by 1-2 minutes per side.

Grill pans on stovetop: Preheat over medium-high heat for 5 minutes. Cook times are similar to open electric grills. Ensure good ventilation as smoke will be produced.

Pro Tips

Use a thin, fast-response instant-read thermometer to check temperature without removing the steak from the grill; avoid leaving it in while cooking.
If your steak is 1.5 inches thick, sear at 500°F for 3 minutes per side, then finish at 350°F for 8-10 minutes per side to reach 160°F without burning.
Let the steak rest uncovered for the first 2 minutes, then tent with foil to keep warm without steaming the crust.
For added moisture, brush the steak with a little Worcestershire sauce or soy sauce before seasoning; these add flavor and help browning.

Common Mistakes to Avoid

Cooking on too low a heat: This dries out the steak before a crust forms, resulting in a gray, tough piece of meat. Always start high.
Flipping too often: Flipping every minute prevents crust development. Flip only once for a good sear.
Using a fork to turn the steak: Piercing releases juices and dries the meat. Always use tongs.
Skipping the rest: Cutting into a steak right off the grill causes juices to run out, leaving it dry. Resting is non-negotiable.

FAQ

Can I cook a well-done steak on an indoor grill without a thermometer?

It’s risky but possible. For a 1-inch steak, cook 6-7 minutes per side on high heat, then cut into the center to check. There should be no pink and juices run clear. However, a thermometer is strongly recommended for accuracy and food safety.

Why does my well-done steak turn out tough and dry?

Overcooking past 160°F or cooking at too low a heat are common causes. High heat for a shorter time helps retain moisture. Also, choosing a tender cut like ribeye or sirloin can improve texture compared to lean cuts like top round.

How do I get a good sear on a well-done steak without burning?

Start with a very hot grill (500°F) and oil the steak, not the grates. Cook 5-6 minutes per side, then reduce heat if needed for thicker steaks. A dry surface before grilling also promotes browning.

The Bottom Line

Cooking a well-done steak on an indoor grill is all about balancing heat and time. Preheat to 450-500°F, cook 5-6 minutes per side for a 1-inch steak, and always verify with a thermometer at 160°F. With proper technique, you can achieve a well-done steak that’s flavorful and not dry. Adjust for your grill type and steak thickness, and don’t skip resting. Now fire up that indoor grill and enjoy your perfectly cooked well-done steak.