grilling guidelines

Grecian Beef Top Loin Steaks and Mushroom Kabobs Step 2 (turning steaks)
beef Cut
weight/ thickness
Charcoal
Approximate total minutes

for Medium Rare (145°F) to Medium (160°F)

Gas


Chuck Eye Steak, Boneless 3/4 inch
1 inch
9 to 11
12 to 14
9 to 12
13 to 17
Top Blade Steak, Boneless 3/4 inch
1 inch
6 to 9
9 to 13
6 to 9
10 to 13
Flat Iron Steak 8 ounces each 10 to 14 12 to 16
Shoulder Steak (Marinate) 3/4 inch
1 inch
8 to 12
12 to 17
9 to 12
15 to 19
Ranch Steak 3/4 inch
1 inch
8 to 11
11 to 14
8 to 11
12 to 16
Petite Tender Roast 8 to 12 ounces each* 14 to 18 14 to 19
Denver Steak 1/2 inch
3/4 inch
4 to 7
7 to 10
5 to 8
8 to 11
Ribeye Steak, Bone-In 3/4 inch
1 inch
7 to 9
9 to 11
7 to 9
9 to 12
Ribeye Steak, Boneless1-1/2 inches**
3/4 inch
19 to 24
7 to 10
20 to 25
7 to 9
Porterhouse/ T-Bone Steak 3/4 inch
1 inch
1-1/2 inches**
8 to 11
11 to 16
19 to 24
9 to 13
15 to 19
20 to 25
Strip Steak, Boneless 3/4 inch
1 inch
7 to 10
11 to 14
7 to 10
11 to 15
Tenderloin Steak (Filet Mignon) 3/4 inch
1 inch
1-1/2 inches**
7 to 10
10 to 14
14 to 18
7 to 10
11 to 15
16 to 20
Top Sirloin Steak 3/4 inch
1 inch
1-1/2 inch
7 to 11
11 to 15
22 to 26
8 to 13
13 to 16
24 to 30
Tri Tip Steak 3/4 inch
1 inch
8 to 10
10 to 14
8 to 10
10 to 14
Sirloin Tip Center Steak3/4 inch
1 inch
8 to 9
11 to 13
8 to 11
13 to 15
Sirloin Tip Side Steak (Marinate)
3/4 inch
1 inch
8 to 10
12 top 14
8 to 11
13 to 14
Bottom Round Steak (Marinate) 3/4 inch
1 inch
8 to 10
12 to 15
11 to 14
15 to 17
Top Round Steak (Marinate) 3/4 inch
1 inch
10 to 11
12 to 14
10 to 11
16 to 19
Eye of Round Steak (Marinate) 3/4 inch
1 inch
10 to 12
13 to 15
10 to 12
17 to 19
Skirt Steak (Marinate) 1 to 1-1/2 pounds
(4 to 6 inch portions)
7 to 128 to 12
Kabobs, beef only 1 x 1-1/4 inch cubes (1 pound) 5 to 7 7 to 9
Ground Beef Patties***

1/2 inch (4 ounces each)
3/4 inch (6 ounces each)
8 to 10
11 to 15
13 to 14
7 to 9

Remove from grill when internal temperature(s) reaches 135°F for medium rare; 150°F for medium doneness. Let stand 5 minutes

** Remove from grill when internal temperature(s) reaches 140°F for medium rare; 155°F for medium doneness. Let stand 5 minutes.

*** Cook to medium (160°F) doneness