Beef Grilling Guide
Posted by The Great Escape Blog on Tuesday Jul 26, 2011 12:18 pm
Cut of Meat
|
Thickness or Weight
|
Approximate Cooking Time
|
| Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin |
3/4 inch thick
1 inch thick |
8 to 10 minutes (Direct Medium)
10 to 12 minutes (Direct Medium) |
| |
1-1/4 inches thick |
14 to 16 minutes (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect Medium) |
| |
1-1/2 inches thick |
16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect Medium) |
| |
2 inches thick |
20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect Medium) |
|
Skirt steak
|
1/4 to 1/2 inch thick |
5 to 7 minutes (Direct High) |
|
Flank steak
|
1-1/2 to 2 pounds, 3/4 inch thick |
12 to 15 minutes (Direct Medium) |
| Tenderloin, whole |
3-1/2 to 4 pounds |
35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect Medium) |
|
Ground beef patties
|
3/4 inch thick |
8 to 10 minutes (Direct Medium) |
| Rib-eye roast, boneless |
5 to 6 pounds |
1-1/2 to 2 hours (Indirect Medium) |
|
Tri-tip roast
|
2 to 2-1/2 pounds |
30 to 40 minutes (Sear 10 minutes Direct High, then 20 to 30 minutes Indirect Medium) |
| Rib roast |
12 to 14 pounds |
2-1/2 to 2-3/4 hours Indirect Medium |
|
Veal lion chop
|
1 inch thick |
10 to 12 minutes (Direct Medium) |
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