Grilling Time Calculator

1. Choose what you are grilling from the list.
2. For steak, pick a doneness. Other foods use their safe temperature.
3. Enter the thickness of the cut.
4. Read the target temperature, total time, and time per side.

Always confirm doneness with an instant-read thermometer in the thickest part.

The US Department of Agriculture sets safe minimum internal temperatures to kill harmful bacteria. These are the numbers the calculator uses.

Steak is often cooked to a chosen doneness. These are the pull temperatures grillers use, though the USDA safe minimum is 145 degrees Fahrenheit.

Cook time grows with thickness, since heat has to reach the center. It also shifts with doneness for steak, as a well done cut needs longer than a rare one.

1. Start from a base time per side for the food type.
2. Scale it by thickness in inches and, for steak, by doneness.
3. Double it for both sides to get the total grill time.

These times assume a preheated grill at the listed heat. Always check the internal temperature to confirm.

Take a one inch steak grilled to medium-rare over high heat.

Calculation: The base is about 5 minutes per side. Thickness of one inch keeps it at 5, and medium-rare trims it slightly to about 4.5 minutes per side. That is roughly 9 minutes total, turning once, then a 3 minute rest before slicing. Pull the steak at 132 degrees Fahrenheit for medium-rare.

Approximate total times for common foods at typical thickness, turning once.

Planning a Cookout

Line up cook times so everything comes off the grill together, hot and ready to serve.

Grilling New Cuts

When you try an unfamiliar food or thickness, start from a solid estimate rather than guessing.

Timing the Sides

Knowing total grill time helps you time side dishes to finish alongside the main.

1. Grilling by Time Alone

Time is only a guide. A thermometer in the thickest part is the only sure way to know food is safely cooked.

2. Skipping the Rest

Steaks and chops need a few minutes to rest so juices settle. The temperature also rises slightly during the rest.

3. A Cold Grill

Adding food before the grill is fully preheated throws off the timing and leads to sticking and uneven cooking.

4. Flipping Too Often

Turning once gives a good sear and matches these times. Constant flipping slows cooking and prevents browning.

The temperatures follow USDA guidance and are reliable. The times are estimates that depend on your grill, the weather, and how cold the food starts.

The USDA safe minimum for steak is 145 degrees Fahrenheit with a 3 minute rest. For doneness, pull at 132 for medium-rare or 145 for medium, then let it rest.

A boneless chicken breast takes about 9 to 12 minutes total over medium heat, turning once. Grill it to an internal temperature of 165 degrees Fahrenheit.

Ground beef must reach 160 degrees Fahrenheit to be safe, since grinding spreads bacteria through the meat. A three-quarter inch burger takes about 6 to 8 minutes total.

A one inch salmon fillet takes about 7 to 9 minutes total over medium-high heat. Grill it to 145 degrees Fahrenheit, when it flakes easily with a fork.

Heat travels from the surface to the center. A thicker cut has farther to go, so it needs more time for the middle to reach a safe temperature.

Steaks and chops benefit from a 3 minute rest so juices redistribute. The internal temperature also climbs a few degrees, which the safe-temperature rule counts on.

No, they are estimates. Grill heat, wind, lid use, and starting temperature all change the timing, so confirm doneness with a thermometer.

No. The calculation runs in your browser and nothing you enter is stored or sent anywhere, unless you choose Save, which keeps the result only on this device.

• USDA safe minimum internal temperature chart (safe cooking temperatures).
• Doneness temperatures (steak doneness reference).