Beef Grilling Guide

Grilling Recipes

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)