Grilling
Definition: A quick dry-heat method over charcoal, wood or gas flames. Use for more tender cuts. Less tender cuts can be used if marinated.
Appropriate cuts: Ribeye steak, top loin steak, T-bone steak, top sirloin steak, tenderloin, top blade steak, k-bobs and hamburger patties.
Appropriate cuts if marinated: Flank steak, shoulder steak, blade steak (7-bone steak), and skirt steak.
Step by Step:
1. Preheat gas grill or prepare charcoal by allowing coals to burn down to medium heat (ash covered). It typically takes charcoals 30 minutes to reach medium heat.
2. Season beef as desired. Place beef on cooking grate.
3. Grill according to grilling timetable until desired doneness is reached turning meat only once.
For more about grilling, see Building A Fire
For grilling recipes, search the Recipe Book.
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Grilling Timetable |
Marinate & Grill Steaks: Marinate in tenderizing marinade 6 to 24 hours before grilling. Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally. |
Beef Cut |
Thickness/Weight |
Total Cooking Time |
Top Round |
3/4 in. |
8 to 9 minutes |
|
1 in. |
16 to 18 minutes |
|
1 1/2 in. |
25 to 28 minutes (covered) |
Chuck Shoulder |
3/4 in. |
14 to 17 minutes |
|
1 in. |
16 to 20 minutes |
Chuck Blade |
3/4 to 1 in. |
15 to 18 minutes |
Flank |
1 1/2 to 2 lbs. |
17 to 21 minutes |
Skirt |
1 to 1 1/2 lbs. |
6 to 8 minutes |
Grilling Steaks: Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally. |
Beef Cut |
Thickness |
Total Cooking Time |
Tenderloin |
1 in. |
13 to 15 minutes |
Ribeye, Boneless |
3/4 in. |
6 to 8 minutes |
|
1 in. |
11 to 14 minutes |
Ribeye, Bone-In |
3/4 in. |
6 to 8 minutes |
|
1 in. |
9 to 12 minutes |
T-Bone/Porterhouse |
3/4 in. |
10 to 12 minutes |
|
1 in. |
14 to 16 minutes |
Top Loin (Strip) |
3/4 in. |
10 to 12 minutes |
|
1 in. |
14 to 16 minutes |
Top Sirloin |
3/4 in. |
13 to 16 minutes |
|
1 in. |
17 to 21 minutes |
Sirloin Kabobs |
1 to 1 1/2 in. |
8 to 11 minutes |
|
2 in. |
34 to 40 minutes |
Top Blade |
3/4 in. |
8 minutes |
Ground Beef Patties |
1/2 x 4 in. |
10 to 12 minutes** |
|
3/4 x 4 in. |
12 to 13 minutes |
**Ground beef must be cooked to 160ºF internal temperature checked with a meat thermometer. |
Courtesy of The Beef Council |
