| |
|
Beef Cut
|
Thickness or Weight
|
CHARACOAL GRILLING (uncovered)*
Approximate Total Cooking Time
Medium Rare (145oF) to
Medium
(160oF)
|
GAS GRILLING (covered)
Approximate Total Cooking Time
Medium Rare (145°F) to Medium
(160°F)
|
|
CHUCK Shoulder
Top
Blade Steak (Flat Iron)
|
8
ounces each
|
10
to 14
minutes
|
(grill
covered
12
to 16
minutes)
|
|
Shoulder
Steak, boneless
(marinate)
|
3/4
inch
|
14
to 17 minutes
|
9 to
12 minutes
|
|
1 inch
|
16
to 20 minutes
|
15
to 19 minutes
|
|
Shoulder
Center
Steak (Ranch)
|
3/4
inch
|
9 to
11 minutes (grill covered)
|
8 to
11 minutes
|
|
1 inch
|
11
to 14 minutes (grill covered)
|
12
to 16 minutes
|
|
Shoulder
Petite
Tender Roast
|
8 to
12 ounces each
|
14
to 18 minutes (grill covered)
|
14
to 19 minutes
|
|
RIB
Rib
Steak, small end
|
3/4
inch
1 inch
|
6 to 8
minutes
|
7 to
10 minutes
|
|
9 to
12 minutes
|
10
to 15
minutes
|
|
Rib-eye
Steak
|
3/4
inch
|
6 to
8 minutes
|
7 to
9 minutes
|
|
1 inch
|
11
to 14 minutes
|
9 to
14 minutes
|
|
LOIN Porterhouse/T-
Bone Steak
|
3/4
inch
1
inch
|
10
to 12
minutes
|
9 to 13
minutes
|
|
14
to 16
minutes
|
15
to 19
minutes
|
|
Top
Loin (Strip)
Steak, boneless
|
3/4
inch
|
10
to 12 minutes
|
7 to
10 minutes
|
|
1 inch
|
15
to 18 minutes
|
11
to 15 minutes
|
|
Tenderloin
Steak
|
1 inch
|
13
to 15 minutes
|
11
to 15 minutes
|
|
1-1/2
inches
|
14
to 16 minutes (grill covered)
|
16
to 20 minutes
|
|
SIRLOIN Top
Sirloin
Steak, boneless
|
3/4
inch
1
inch
1-1/2
inches
|
13
to 16 minutes
|
8 to
13 minutes
|
|
17
to 21 minutes
|
13
to 16 minutes
|
|
22
to 26 minutes (grill covered)
|
24
to 30 minutes
|
|
