From National Cattlemen’s Beef Association | BeefItsWhatsForDinner.com
- Prepare grill (charcoal or gas) according to manufacturer’s directions for medium heat.
- Season beef (directly from the refrigerator) with herbs or spices, as desired. Place on cooking grid.
- Grill, covered, according to chart (below), turning occasionally. After cooking, season beef with salt, if desired.
For charcoal grilling, when coals are medium, ash-covered (approximately 30 minutes), spread in single layer and check cooking temperature. Position cooking grid. To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.
For gas grilling, gas grill brands vary greatly and grilling times may need to be adjusted. Consult owner’s manual for specific grilling information.
Note: chart guidelines were developed using Weber Genesis gas grills.
Trim visible fat before grilling to prevent flare-ups. If food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. Charring is not recommended.
*Remove from grill when internal temperature(s) reaches 135 degrees Fahrenheit for medium rare; 150 degrees Fahrenheit for medium doneness. Let stand 5 minutes.
** Remove from grill when internal temperature(s) reaches 140 degrees Fahrenheit for medium rare; 155 degrees Fahrenheit for medium doneness. Let stand 5 minutes.
| Beef Cut | Weight/Thickness
|
Charcoal Grilling | Gas Grilling | |
| Approx Total Cooking Time for Medium Rare (145F) to Medium (160F) in minutes | ||||
| Chuck | Chuck Eye steak, boneless | 3/4 inch 1 inch |
9-11 12-14 |
9-12 13-17 |
| Top Blade steak, boneless | 3/4 inch 1 inch |
6-9 9-13 |
6-9 10-13 |
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| Shoulder Top Blade steak (Flat Iron) |
8 ounces each | 10-14 | 12-16 | |
| Shoulder steak, boneless (marinate) | 3/4 inch 1 inch |
8-12 12-17 |
9-12 15-19 |
|
| Shoulder Center steak (Ranch) | 3/4 inch 1 inch |
8-11 11-14 |
8-11 12-16 |
|
| Shoulder Petite Tender | 8-12 ounces each* | 14-18 | 14-19 | |
| Under Blade Center steak (Denver Cut) |
1/2 inch 3/4 inch 1 inch |
4-7 7-10 10-14 |
5-8 8-11 12-17 |
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| Rib | Rib steak, small end | 3/4 inch 1 inch 1.5 inches** |
7-10 10-15 19-24 |
7-10 10-15 20-25 |
| Ribeye steak | 3/4 inch 1 inch 1.5 inches** |
7-10 10-15 19-24 |
7-9 9-14 15-19 |
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| Loin | Porterhouse/T-Bone steak | 3/4 inch 1 inch 1.5 inches** |
8-11 11-16 19-24 |
9-13 15-19 20-25 |
| Top Loin (Strip) steak, boneless | 3/4 inch 1 inch |
7-10 11-14 |
7-10 11-15 |
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| Tenderloin steak | 3/4 inch 1 inch 1.5 inches** |
7-10 10-14 14-18 |
7-10 11-15 16-20 |
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| Sirloin | Top Sirloin steak, boneless | 3/4 inch 1 inch 1.5 inches* |
7-11 11-15 22-26 |
8-13 13-16 24-30 |
| Tri-Tip steak | 3/4 inch 1 inch |
8-10 10-14 |
8-10 10-14 |
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| Round Recommend cooking Round cuts to medium rare (145F) doneness only. |
Round Sirloin Tip Center steak | 3/4 inch 1 inch |
8-9 11-13 |
8-11 13-15 |
| Round Sirloin Tip Side steak (marinate) | 3/4 inch 1 inch |
9-11 12-14 |
7-9 13-14 |
|
| Bottom Round steak (Western Griller) (marinate) | 3/4 inch 1 inch 1.25 inches |
8-1o 12-15 18-20 |
11-14 15-17 18-20 |
|
| Top Round steak (marinate) | 3/4 inch 1 inch 1.5 inches |
10-11 12-14 20-23 |
10-11 16-19 20-23 |
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| Eye Round steak (marinate) | 3/4 inch 1.5 inches |
10-12 13-15 |
10-12 17-19 |
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| Plate & Flank | Skirt steak (marinate) | 1-1.5 pounds 4-6 inch portions |
7-12 | 8-12 |
| Flank steak (marinate) | 1.5-2 pounds | 11-16 | 16-21 | |
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| Other | Ground Beef patties Cook to medium (160F) |
1/2 inch (4 oz each) 3/4 inch (6 oz each) |
8-10
11-15 |
7-9
13-14 |
| Kabobs, beef only | 1 x 1.25 inches (1 pound) |
5-7 | 7-9 | |