BEEF Grilling Guides
***Cooking times for beef are to medium doneness.
Cut of Meat
Thickness or Weight
Approximate Cooking Time
Beef, ground
3/4″ thick
8 to 10 minutes direct high heat (450°F to 550°F), turning once
Filet mignon steak
3/4″ thick
1″ thick
1 1/4″ thick
1 1/2″ thick
2″ thick
4 to 6 minutes direct high heat (450° to 550°F), turning once
6 to 8 minutes direct high heat (450° to 550°F), turning once
8 to 10 minutes direct high heat (450° to 550°F), turning once
sear 6 to minutes direct high heat (450° to 550°F), turning once; grill 4 to 6 minutes indirect high heat
sear 6 to minutes direct high heat (450° to 550°F), turning once; grill 8 to 10 minutes indirect high heat
Flank Steak
3/4″ thick
8 to 10 minutes direct medium heat (350° to 450°), turning once
Flat Iron Steak
1″ thick
8 to 10 min direct medium heat (350° to 450°F), turning once
Hanger Steak
1″ thick
8 to 10 min direct medium heat (350° to 450°F), turning once
Kabob
1″ cubes
4 to 6 min direct high heat (450° to 550°F), turning once
New York Strip Steak
3/4″thick
1″ thick
1 1/4″ thick
1 1/2″ thick
2″ thick
4 to 6 min direct high heat (450° to 550°F), turning once
6 to 8 min direct high heat (450° to 550°F), turning once
8 to 10 min direct high heat (450° to 550°F), turning once
sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
Porterhouse Steak
3/4″ thick
1″ thick
1 1/4″ thick
1 1/2″ thick
2″ thick
4 to 6 min direct high heat (450° to 550°F), turning once
6 to 8 min direct high heat (450° to 550°F), turning once
8 to 10 min direct high heat (450° to 550°F), turning once
sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
Rib Eye Steak
3/4″ thick
1″ thick
1 1/4″ thick
1 1/2″thick
2″ thick
4 to 6 min direct high heat (450° to 550°F), turning once
6 to 8 min direct high heat (450° to 550°F), turning once
8 to 10 min direct high heat (450° to 550°F), turning once
sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
Rib Roast (boneless)
5-6 lb.
1¼ to 1¾ hours indirect medium heat (350° to 450°F)
Rib Roast (With Bone)
5 – 6 lb.
8 lb.
1½ to 2 hours indirect medium heat (350° to 450°F)
sear 10 min direct medium heat (350° to 450°F), turning once; grill 2-1⁄3 to 3 hours indirect low heat (250° to 300°F)
Skirt Steak
1/2″ thick
4 to 6 min direct high heat (450° to 550°F), turning once
Strip Loin Roast, Boneless
4 – 5 lb.
sear 10 min direct medium heat (350° to 450°F), turning once; grill 40 to 50 min indirect medium heat
T-Bone Steak
3/4″ thick
1″ thick
1 1/4″ thick
1 1/2″ thick
2″ thick
4 to 6 min direct high heat (450° to 550°F), turning once
6 to 8 min direct high heat (450° to 550°F), turning once
8 to 10 min direct high heat (450° to 550°F), turning once
sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
Tenderloin, Whole
3 1/2 – 4 lb.
sear 15 min direct medium heat (350° to 450°F), turning a quarter turn every 4 min; grill 20 to 30 min indirect medium heat
Top Sirloin
1 1/2″ thick
sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
Tri-Tip Roast
2 – 2 1/2 lb.
sear 10 min direct medium heat (350° to 450°F), turning once; grill 20 to 30 min indirect medium heat