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Beef Grilling Guide
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Beef Grilling Guide
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather
than hard and fast rules. Cooking times are affected by such factors as altitude, outside
temperature, and desired doneness. A few rules of thumb: Grill patties and steaks 1 inch
thick or less using the Direct Method for the time given on the chart or to desired doneness,
turning once halfway through grilling time. Sear thick steaks over Direct High heat and finish
grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts and
thicker cuts using the Indirect Method for the time given on the chart, or until an instant-read
thermometer registers the desired internal temperature. Cooking times for beef are to medium
doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick steaks rest 10 to
15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees
during this time.
| Cut of Meat | Thickness or Weight | Approximate Cooking Time |
| Steaks: New York, porterhouse, rib-eye, sirloin, T-Bone, tenderloin | 3/4 inch thick 1-1/4 inches thick |
8 to 10 minutes (Direct Medium) 10 to 12 minutes (Direct Medium) |
| 1-1/4 inches thick | 14 to 16 minutes (Direct Medium) (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect Medium) |
|
| 1-1/2 inches thick | 16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect Medium) |
|
| 2 inches thick | 20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect Medium) |
|
| Shirt Steak | 1/4 to 1/2 inch thick | 5 to 7 minutes (Direct High) |
| Flank Steak | 1-1/2 to 2 pounds, 3/4 inch thick |
12 to 15 minutes (Direct Medium) |
| Tenderloin, whole | 3-1/2 to 4 pounds | 35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect) |
| Ground beef patties | 3/4 inch thick | 8 to 10 minutes (Direct Medium) |
| Rib-eye roast, boneless | 5 to 6 pounds | 1-1/2 to 2 hours (Indirect Medium) |
| Tri-tip roast | 3-1/2 to 4 pounds | 30 to 40 minutes (Sear (10 minutes Direct High, then 20 to 30 minutes Indirect Medium)) |
| Rib Roast | 12 to 14 pounds | 2-1/2 to 2-2/4 hours Indirect Medium |
| Veal loin chops | 1 inch thick | 10 to 12 minutes (Direct Medium) |