| BEEF CUT |
THICKNESS/
WEIGHT |
Approximate
TIME UNCOVERED
OVER MEDIUM COALS TOTAL COOKING (medium rare to medium doneness) |
|
| Ribeye Steak |
3/4 inch |
6 to 8 minutes |
|
1 inch |
11 to 14 minutes |
|
1-1/2 inches |
17 to 22 minutes (grill covered) |
|
| Rib Steak, small end |
3/4 inch |
6 to 8 minutes |
|
1 inch |
9 to 12 minutes |
|
1-1/2 inches |
22 to 27 minutes (grill covered) |
|
| Porterhouse T-Bone Steak |
3/4 inch |
10 to 12 minutes |
|
1 inch |
14 to 16 minutes |
|
1-1/2 inches |
20 to 24 minutes (grill covered) |
|
| Top Loin Steak, boneless |
3/4 inch |
10 to 12 minutes |
|
1 inch |
15 to 18 minutes |
|
| Tenderloin Steak |
1 inch |
13 to 15 minutes |
|
1-1/2 inches |
14 to 16 minutes (grill covered) |
|
| Top Sirloin Steak, boneless |
3/4 inch |
13 to 16 minutes |
|
1 inch |
17 to 21 minutes |
|
1-1/2 inches |
22 to 26 minutes (grill covered) |
|
2 inches |
28 to 33 minutes (grill covered) |
|
| Flank Steak (marinate) |
1-1/2 to 2 lb |
17 to2l minutes |
|
| Top Round Steak (marinate) |
3/4 inch |
8 to 9 minutes |
| Recommend cooking to medium rare (145°F) doneness only. |
1 inch |
16 to 18 minutes |
|
1-1/2 inches |
25 to 28 minutes (grill covered) |
|
| Chuck Shoulder Steak, boneless (marinate) |
3/4 inch |
14 to 17 minutes |
|
1 inch |
16 to 20 minutes |
|
| Chuck Top Blade Steak, boneless |
1 inch |
18 to 22 minutes |
|
| Ground Beef Patties
USDA IFSIS recommends cooking ground beef patties to medium (160°F) doneness or until centers arena longer pink.
|
4 oz patties
1/2x4 inches
(4/1 lb) |
11 to 13 minutes |
6 oz patties
3/4 x 4 inches
(4/1-1/2 Ib) |
13 to 15 minutes |
|
| All cook times are based on beef removed directly from refrigerator |