grilling guidelines
beef Cut |
weight/ thickness |
CharcoalApproximate 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 1-1/2 inches** |
7 to 9 9 to 11 19 to 24 |
7 to 9 9 to 12 20 to 25 |
| Ribeye Steak, Boneless | 3/4 inch 1 inch 1-1/2 inches** |
7 to 10 10 to 14 16 to 20 | 7 to 9 9 to 14 15 to 19 |
| 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 Steak | 3/4 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 12 | 8 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 |
7 to 9 13 to 14 |
* 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
View USDA’s safe minimal internal temperatures for beef steaks, chops, roasts and grinds here
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
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