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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:
- Steaks: Ribeye, top loin (strip), T-bone, top sirloin, tenderloin, top blade (flat iron), kabobs, and hamburger patties.
- If Marinated: Shoulder steaks, flank steaks, blade steak (7-bone steak) and skirt steak.
Step by Step:
- Preheat gas grill or prepare charcoal by allowing coals to burn down to medium heat (ash covered). It typically takes coals 30 minutes to reach medium heat.
- Season beef as desired.
- Place beef on cooking grate.
- Grill according to grilling timetable until desired doneness turning meat only once.
TIPS:
- Always use tongs instead of a fork for turning meat to prevent natural juices from escaping.
- For grilling recipes, search the recipe book.
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| Grilling Timetable |
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| Marinate and Grill: Marinate in tenderizing marinade for 6 to 24 hours. Grill uncovered over medium ash-covered coalsl per chart for medium rare to medium, turning once halfway through cooking time. |
| Beef Cut |
Thickness/Weight |
Total Cooking Time |
| Top Round |
3/4 inch |
8 to 9 minutes |
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1 inch |
16 to 18 minutes |
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1 1/2 inch |
25 to 28 minutes |
| Chuck Shoulder |
3/4 inch |
14 to 17 minutes |
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1 inch |
16 to 20 minutes |
| Flank Steak |
1 1/2 inch to 2 lbs. |
17 to 21 minutes |
| Chuck Blade |
3/4 to 1 inch |
15 to 18 minutes
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| Skirt Steak |
1 to 1.5 inch thick |
6 to 8 minutes
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| Grill: Grill uncovered over medium ash-covered coals per chart for medium rate to medium, turning only once halfway through cooking time. |
| Tenderloin |
1 inch |
13 to 16 minutes |
| Ribeye, Boneless |
3/4 inch |
8 to 10 minutes |
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1 inch |
14 to 18 minutes |
| Ribeye, Bone In |
3/4 inch |
6 to 8 minutes |
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1 inch |
9 to 12 minutes |
| T-Bone/Porterhouse |
3/4 inch |
10 to 12 minutes |
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1 inch |
14 to 16 minutes |
| Top Loin (Strip) |
3/4 inch |
10 to 12 minutes |
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1 inch |
14 to 16 minutes |
| Top Sirloin |
3/4 inch |
13 to 16 minutes |
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1 inch |
17 to 21 minutes |
| Flat Iron (Top Blade) |
3/4 inch |
8 minutes |
| Kabobs |
1 to 1.5 inch cubes |
8 to 11 minutes |
| Ground Beef Patties |
1/2 inch thick |
10 to 12 minutes |
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3/4 inch thick |
12 to 13 minutes |
**Ground Beef must be cooked to 160 degrees internal temperature checked with a meat thermometer.
Courtesy of The Beef Council
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