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BEEF CUT |
WEIGHT/ THICKNESS |
CHARCOALApproximate total minutes
for Medium Rare (145°F) to Medium (160°F)
|
GAS
|
|---|---|---|---|
| Chuck Eye Steak, Boneless | 3/4 inch 1 inch |
9 to 11 12 to 14 |
9 to 12 13 to 17 |
| Top Blade Steak, Boneless | 3/4 inch 1 inch |
6 to 9 9 to 13 |
6 to 9 10 to 13 |
| Flat Iron Steak | 8 ounces each | 10 to 14 | 12 to 16 |
| Shoulder Steak (Marinate) | 3/4 inch 1 inch |
8 to 12 12 to 17 |
9 to 12 15 to 19 |
| Ranch Steak | 3/4 inch 1 inch |
8 to 11 11 to 14 |
8 to 11 12 to 16 |
| Petite Tender Roast | 8 to 12 ounces each* | 14 to 18 | 14 to 19 |
| Denver Steak | 1/2 inch 3/4 inch |
4 to 7 7 to 10 |
5 to 8 8 to 11 |
| Ribeye Steak, Bone-In | 3/4 inch 1 inch 1-1/2 inches** |
7 to 9 9 to 11 19 to 24 |
7 to 9 9 to 12 20 to 25 |
| Ribeye Steak, Boneless | 3/4 inch 1 inch 1-1/2 inches** |
7 to 10 10 to 14 16 to 20 |
7 to 9 9 to 14 15 to 19 |
| Porterhouse/ T-Bone Steak | 3/4 inch 1 inch 1-1/2 inches** |
8 to 11 11 to 16 19 to 24 |
9 to 13 15 to 19 20 to 25 |
| Strip Steak, Boneless | 3/4 inch 1 inch |
7 to 10 11 to 14 |
7 to 10 11 to 15 |
| Tenderloin Steak (Filet Mignon) | 3/4 inch 1 inch 1-1/2 inches** |
7 to 10 10 to 14 14 to 18 |
7 to 10 11 to 15 16 to 20 |
| Top Sirloin Steak | 3/4 inch 1 inch 1-1/2 inch |
7 to 11 11 to 15 22 to 26 |
8 to 13 13 to 16 24 to 30 |
| Tri Tip Steak | 3/4 inch 1 inch |
8 to 10 10 to 14 |
8 to 10 10 to 14 |
| Sirloin Tip Center Steak | 3/4 inch 1 inch |
8 to 9 11 to 13 |
8 to 11 13 to 15 |
| Sirloin Tip Side Steak (Marinate) |
3/4 inch 1 inch |
8 to 10 12 top 14 |
8 to 11 13 to 14 |
| Bottom Round Steak (Marinate) | 3/4 inch 1 inch |
8 to 10 12 to 15 |
11 to 14 15 to 17 |
| Top Round Steak (Marinate) | 3/4 inch 1 inch |
10 to 11 12 to 14 |
10 to 11 16 to 19 |
| Eye of Round Steak (Marinate) | 3/4 inch 1 inch |
10 to 12 13 to 15 |
10 to 12 17 to 19 |
| Skirt Steak (Marinate) | 1 to 1-1/2 pounds (4 to 6 inch portions) |
7 to 12 | 8 to 12 |
| Kabobs, beef only | 1 x 1-1/4 inch cubes (1 pound) | 5 to 7 | 7 to 9 |
| Ground Beef Patties*** |
1/2 inch (4 ounces each) 3/4 inch (6 ounces each) |
8 to 10 11 to 15 |
7 to 9 13 to 14 |
* Remove from grill when internal temperature(s) reaches 135°F for medium rare; 150°F for medium doneness. Let stand 5 minutes
** Remove from grill when internal temperature(s) reaches 140°F for medium rare; 155°F for medium doneness. Let stand 5 minutes.
*** Cook to medium (160°F) doneness