The steak-grilling mistake to avoid is guessing doneness—especially by slicing into the meat to check. Use an instant-read thermometer instead: insert its probe into the thickest part of the steak, aiming for the center without touching bone. That gives you a more dependable reading while keeping the juices inside. The headline’s “chef-hated” wording is a hook, not a quote or a claim that every chef agrees on one mistake.
How to tell when grilled steak is done
- Push an instant-read thermometer into the side or top of the steak, placing the probe tip in the thickest part near the center. Avoid bone, which can distort the reading.
- Wait for the thermometer’s reading to stabilize, then compare it with the temperature you want and the food-safety guidance below.
- If the steak needs more cooking, return it to the grill and check again shortly. Avoid cutting into it to inspect the center.
Food Network recommends an instant-read thermometer rather than cutting into steak. USDA Food Safety and Inspection Service guidance says a food thermometer must be used to determine meat or poultry safety and doneness: USDA safe temperature chart.
Safety temperature is not the same as preferred doneness
For whole beef, pork, lamb, and veal steaks, chops, and roasts, USDA FSIS recommends an internal temperature of 145°F (63°C), followed by at least a three-minute rest. For ground beef, pork, lamb, and veal, the recommendation is 160°F (71°C). These are food-safety recommendations, not medium-rare targets. Choose your preferred doneness with the safety guidance in mind; a color or touch test cannot substitute for measuring temperature.
Allow for carryover cooking
A steak can continue to cook after it leaves the grill. Food Network’s steak guidance says its internal temperature may rise another 5 to 10°F while resting, but that is not a guaranteed increase for every steak. Thickness, grill conditions, and the steak’s temperature at removal all affect the result. There is no single pull temperature that works universally: use your thermometer, account for carryover, and check again if needed.
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Use different heat zones for thick steaks
Turning the whole grill to high and cooking every steak the same way can char the outside before a thick cut cooks evenly. A two-zone setup gives you more control: sear over the hotter area, then move a thicker steak to the cooler area to finish cooking without the same direct intensity. Gastón Javier, executive chef at The Social Club at Kimpton Surfcomber Hotel, cautioned that putting everything over high heat can lead to uneven cooking, dried-out meat or fish, and poor results.
Food Network’s chef guidance suggests preheating a gas grill for 10 minutes; for a kettle grill, it suggests allowing about 15 minutes after placing ashy charcoal in it. Treat those as that source’s timings, not universal requirements for every grill or setup. The useful principle is to have the cooking area ready before the steak goes on.
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Rest the steak before slicing
Resting gives the steak time to finish cooking and makes it easier to serve without immediately losing its juices onto the cutting board. Food Network recommends at least five minutes for thin steaks and about 10 minutes for thick steaks. Those serving suggestions are separate from USDA’s three-minute safety rest after a whole cut reaches 145°F: follow the safety recommendation when it applies, then allow the steak the time it needs before slicing.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Do not treat “flip once” as a universal rule
Flipping once halfway through is advice associated with direct grilling, but it is not a law for every steak, cut, or method. The chef feature’s “flip just once if possible” advice concerned burgers. Follow a method appropriate to your steak and grill, and use measured internal temperature—not a fixed flipping count—to judge doneness.
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Avoid the guesswork, not just one grilling habit
- Use an instant-read thermometer instead of slicing open the steak or relying on appearance.
- Keep whole-cut safety temperatures distinct from personal doneness preferences.
- For thick cuts, combine a hot sear with a cooler finishing zone rather than applying maximum heat throughout.
- Let the steak rest before slicing, while distinguishing serving rest from the USDA safety-rest guidance.
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