|
CLASSIC STEAKS |
THICKNESS/
WEIGHT |
DISTANCE FROM HEAT |
TOTAL COOKING TIME
(medium rare to medium) |
|
RIBEYE |
3/4 inch
1 inch
1 1/2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches |
8 to 10 minutes
14 to 18 minutes
21 to 27 minutes |
|
RIB STEAK, small end
|
3/4 inch
1 inch
1 1/2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches |
9 to 12 minutes
13 to 17 minutes
24 to 31 minutes |
|
PORTERHOUSE/
T-BONE |
3/4 inch
1 inch
1 1/2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches |
10 to 13 minutes
15 to 20 minutes
27 to 32 minutes |
|
TOP LOIN (Strip),
boneless |
3/4 inch
1 inch
1 1/2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches |
9 to 11 minutes
13 to 17 minutes
19 to 23 minutes |
|
TENDERLOIN |
1 inch
1 1/2 inches |
2 to 3 inches
3 to 4 inches |
13 to 16 minutes
18 to 22 minutes |
|
TOP SIRLOIN,
boneless |
3/4 inch
1 inch
1 1/2 inches
2 inches |
2 to 3 inches
3 to 4 inches
3 to 4 inches
3 to 4 inches |
9 to 12 minutes
16 to 21 minutes
26 to 31 minutes
34 to 39 minutes* |
|
FLANK (marinate) |
1 1/2 to 2 lb |
2 to 3 inches |
13 to 18 minutes |
|
TOP ROUND (marinate)
Recommend cooking to
145°F (medium rare) only. |
3/4 inch
1 inch
1 1/2 inches |
2 to 3 inches
2 to 3 inches
3 to 4 inches |
12 to 13 minutes
17 to 18 minutes
27 to 29 minutes |
|
CHUCK SHOULDER,
boneless, (marinate) |
3/4 inch
1 inch |
2 to 3 inches
3 to 4 inches |
10 to 13 minutes
16 to 21 minutes |