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 Home » Beef Recipes & Basics » Beef Basics & Cookery Tips » The Complete Take On Steak » Grilling
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Grilling Steaks
1. Prepare charcoal for grilling. Coals should be ash-covered and medium temperature (about 30 minutes); spread coals in single layer. To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; about 4 seconds for medium heat.
2. Position cooking grid. Season beef with herbs or spices, as desired. Place beef (straight from the refrigerator) on cooking grid directly over coals.
3. Grill according to chart, turning occasionally. After cooking, season with salt, if desired. (Because gas grill brands vary greatly, consult your owner’s manual for grilling guidelines.)
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CLASSIC STEAKS |
THICKNESS/WEIGHT |
TOTAL COOKING TIME
Uncovered over medium coals
(medium rare to medium) |
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RIBEYE |
3/4 inch
1 inch
1 1/2 inches |
6 to 8 minutes
11 to 14 minutes
17 to 22 minutes* |
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RIB STEAK, small end |
3/4 inch
1 inch
1 1/2 inches |
6 to 8 minutes
9 to 12 minutes
22 to 27 minutes* |
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PORTERHOUSE/T-BONE |
3/4 inch
1 inch
1 1/2 inches |
10 to 12 minutes
14 to 16 minutes
20 to 24 minutes* |
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TOP LOIN (Strip),
boneless |
3/4 inch
1 inch |
10 to 12 minutes
15 to 18 minutes |
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TENDERLOIN |
1 inch
1 1/2 inches |
13 to 15 minutes
14 to 16 minutes* |
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TOP SIRLOIN, boneless |
3/4 inch
1 inch
1 1/2 inches |
13 to 16 minutes
17 to 21 minutes
22 to 26 minutes* |
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FLANK (marinate) |
1 1/2 to 2 lb |
17 to 21 minutes |
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SKIRT (marinate) |
1 1/2 lb |
10 to 13 minutes |
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TOP ROUND (marinate)
Recommend cooking to 145°F
(medium rare) only |
3/4 inch
1 inch
1 1/2 inches |
8 to 9 minutes
16 to 18 minutes
25 to 28 minutes* |
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CHUCK EYE, boneless |
3/4 to 1-inch |
14 to 18 minutes |
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CHUCK TOP BLADE, boneless |
1 inch |
18 to 22 minutes |
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CHUCK SHOULDER, boneless
(marinate) |
3/4 inch
1 inch |
14 to 17 minutes
16 to 20 minutes |
“NEW” BEEF STEAKS#
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SHOULDER CENTER
(Ranch Cut) |
3/4 inch
1 inch |
9 to 11 minutes
11 to 14 minutes |
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SHOULDER TOP BLADE
(Flat Iron) |
6 to 8 ounces |
10 to 14 minutes |
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ROUND (SIRLOIN) TIP
CENTER
Recommend cooking to 145°F
(medium rare) only |
3/4 inch
1 inch
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8 to 9 minutes
11 to 13 minutes
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BOTTOM ROUND
(Western Griller)
Recommend cooking to 145°F
(medium rare) only |
3/4 inch
1 inch
1 1/4 inches |
8 to 10 minutes
12 to 15 minutes
18 to 20 minutes |
*Grill covered # Grill covered; turn once
All cook times are based on beef removed directly from refrigerator
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