Free grill time calculator. Get grilling times per side, target internal temperatures and rest times for steak, chicken, pork, burgers and fish.
Your results will appear here.
Enter your values and press Calculate.
The calculator applies the consensus grilling formula: total time = (base time + doneness adjustment) × thickness¹.15, where base times are the 1-inch times at high heat and thickness scales non-linearly (a 2-inch steak takes ~220% of the 1-inch time). Doneness adjusts steak time; chicken, pork, burgers and fish always target food-safe temperatures. Pull temperature is set 5 F below target for carryover cooking. Times are estimates - always verify with a thermometer.
The calculator uses the consensus formula from grilling references: Total time = (base time + doneness adjustment) × thickness¹.15.
Base times for a 1-inch cut at high heat (450-550 F): steak 7 min, chicken breast 10 min, pork chop 8 min, burger 9 min, salmon fillet 9 min. Doneness adjusts steak time: rare -2, medium-rare +0, medium +2, medium-well +4, well-done +6 minutes. Thickness scales with the 1.15 power: a 3/4-inch steak takes ~75% of the 1-inch time, a 1.5-inch steak ~160%, a 2-inch steak ~220%.
Worked example - 1.5-inch steak, medium: (7 + 2) × 1.5¹.15 = 9 × 1.594 = 14.3, rounded to 14 minutes total, 7 per side, targeting 145 F internal.
Doneness applies to steak; chicken, pork, burgers and fish always use food-safe temperatures regardless of the doneness setting.
Always cook to temperature, not just time - times vary with your grill, weather and the exact cut. USDA-recommended safe internal temperatures:
Steak: rare 125 F, medium-rare 135 F, medium 145 F, medium-well 150 F, well-done 160 F Chicken breast: 165 F Pork chop: 145 F (plus 3 min rest) Burger (ground beef): 160 F Salmon fillet: 145 F
Pull the meat off 5 F below target - carryover cooking finishes the job while it rests. A $15 instant-read thermometer is the single biggest upgrade to your grilling; time estimates get you close, temperature gets you exact.
Enter the meat, its thickness in inches, and (for steak) your doneness. The calculator returns total grill time, time per side, target internal temperature, the pull temperature (5 F early for carryover), and rest time.
Measure thickness at the thickest point. For uneven cuts like chicken breast, pound to even thickness first - it cooks more evenly and the time estimate actually holds. Times assume a preheated grill at the heat level in the chart below; a grill that is not fully preheated adds minutes you cannot predict.
Match the heat to the meat:
High (450-550 F): steaks, burgers, chops under 1.5 inches - fast sear, direct heat. Medium-high (400-450 F): chicken breast, salmon, vegetables. Medium (350-400 F): thicker cuts finished indirect, bone-in chicken. Low (250-350 F): smoking, slow roasting.
No thermometer on the grill? Use the hand test: hold your palm 3 inches above the grate. 2-3 seconds before you pull away = high, 4-5 = medium-high, 6-7 = medium, 8-10 = medium-low, 10-12+ = low. It is rough, but it beats guessing blind.
Use direct heat (food right over the flame) for anything under ~20 minutes: steaks, burgers, chops, fish. Use indirect heat (food beside the flame, grill lid closed) for thick cuts, bone-in chicken and roasts - it cooks through without charring the outside.
The pro move is two-zone cooking: sear over direct heat, finish over indirect. A 2-inch steak, for example: 6-8 minutes seared direct, then 8-10 minutes indirect to finish - the Weber method that the time formula approximates in one number.
Meat keeps cooking after it leaves the grill - typically rising 3-9 F as residual heat moves inward. That is why the calculator tells you to pull 5 F early.
Resting rules: steaks and chops 5 minutes, burgers 3 minutes, chicken breast 10 minutes, salmon 5 minutes. Tent loosely with foil. Cut too early and the juices run out onto the board instead of staying in the meat - resting is not optional, it is the last step of cooking.
Gas and charcoal do not cook identically: charcoal runs hotter and drier with better sear; gas is steadier and easier to control. The times here assume either, on a properly preheated grill.
Cold or windy weather steals heat - add roughly 25-50% more time on a freezing, gusty day, and keep the lid closed as much as possible. At altitude, everything takes a little longer. And the eternal tip list: clean and oil the grate, use tongs not a fork (piercing leaks juice), and only flip once or twice.
About 6-8 minutes total at high heat (450-550 F), roughly 3-4 minutes per side, targeting 135 F internal. Thicker steaks scale up: a 1.5-inch steak needs about 14 minutes. Enter your exact thickness above for a precise time.
Hold your palm about 3 inches above the grate: 2-3 seconds before pulling away means high heat (450-550 F), 4-5 seconds medium-high, 6-7 medium, 10-12+ low. Rough but far better than guessing.
Direct heat means food right over the flame - for fast-cooking items under ~20 minutes. Indirect means food beside the flame with the lid closed - for thick cuts and bone-in chicken that need to cook through without burning outside.
Gas is steadier and easier to control; charcoal sears hotter. Times are similar on a properly preheated grill, but charcoal needs more attention to hold its temperature. Pick the fuel you can manage consistently.
Yes - add roughly 25-50% more time on cold, windy days, and keep the lid closed as much as possible. Wind strips heat off the grill faster than anything else in the recipe.
About 3-4 minutes per side for a 1-inch steak at high heat. Thicker steaks need more per side - the calculator above gives the exact per-side time for your thickness and doneness.
Use an instant-read thermometer - 135 F is medium-rare. Without one, the touch test works roughly: a medium-rare steak feels like the fleshy base of your thumb when thumb and forefinger touch. But a thermometer is far more reliable.
Tent it loosely with foil for 5 minutes (10 for chicken breast). The internal temperature rises 3-9 F while it rests, juices redistribute, and cutting early spills them onto the board.