Beef Temperature and Cooking Guide
Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you to always use your best judgement. Cooking times can sometimes be affected by things like – where you live, the temperature outside, wind, or even your desired doneness. Most of the times listed in the extensive guides below are for achieving medium doneness, unless otherwise noted.
Cut of Meat | Thickness or Weight | Approximate Cooking Time |
---|---|---|
Beef, Ground | ¾" thick | 8 – 10 min direct high heat (450°F – 550°F), turning once |
Filet Mignon Steak | ¾" thick | 4 – 6 min direct high heat (450°F – 550°F), turning once |
1" thick | 6 – 8 min direct high heat (450°F – 550°F), turning once | |
1¼" thick | 8 – 10 min direct high heat (450°F – 550°F), turning once | |
1½" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 4 – 6 min indirect high heat |
|
2" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 8 – 10 min indirect high heat |
|
Flank Steak | ¾" thick | 8 – 10 min direct medium heat (350°F – 450°F), turning once |
Flat Iron Steak | 1" thick | 8 – 10 min direct medium heat (350°F – 450°F), turning once |
Hanger Steak | 1" thick | 8 – 10 min direct medium heat (350°F – 450°F), turning once |
Hot Dog | 4 oz | 5 – 7 min direct medium heat (350°F – 450°F), turning once |
Kabob | 1" cubes | 4 – 6 min direct high heat (450°F – 550°F), turning once |
1½" cubes | 6 – 7 min direct high heat (450°F – 550°F), turning once | |
New York Strip Steak | ¾" thick | 4 – 6 min direct high heat (450°F – 550°F), turning once |
1" thick | 6 – 8 min direct high heat (450°F – 550°F), turning once | |
1¼" thick | 8 – 10 min direct high heat (450°F – 550°F), turning once | |
1½" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 4 – 6 min indirect high heat |
|
2" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 8 – 10 min indirect high heat |
|
Porterhouse Steak | ¾" thick | 4 – 6 min direct high heat (450°F – 550°F), turning once |
1" thick | 6 – 8 min direct high heat (450°F – 550°F), turning once | |
1¼" thick | 8 – 10 min direct high heat (450°F – 550°F), turning once | |
1½" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 4 – 6 min indirect high heat |
|
2" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 8 – 10 min indirect high heat |
|
Rib Eye Steak | ¾" thick | 4 – 6 min direct high heat (450°F – 550°F), turning once |
1" thick | 6 – 8 min direct high heat (450°F – 550°F), turning once | |
1¼" thick | 8 – 10 min direct high heat (450°F – 550°F), turning once | |
1½" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 4 – 6 min indirect high heat |
|
2" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 8 – 10 min indirect high heat |
|
Rib Roast, Boneless | 5–6lb | 1¼ – 1¾ hours indirect medium heat (350°F – 450°F) |
Rib Roast, With Bone | 5–6lb | 1½ – 2 hours indirect medium heat (350°F – 450°F) |
8lb | sear 10 min direct medium heat (350°F – 450°F), turning once; grill 2 1/3 – 3 hours indirect low heat (250°F – 300°F) |
|
Skirt Steak | ½" thick | 4 – 6 min direct high heat (450°F – 550°F), turning once |
T-Bone Steak | ¾" thick | 4 – 6 min direct high heat (450°F – 550°F), turning once) |
1" thick | 6 – 8 min direct high heat (450°F – 550°F), turning once | |
1¼" thick | 8 – 10 min direct high heat (450°F – 550°F), turning once | |
1½" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 4 – 6 min indirect high heat |
|
2" thick | sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 8 – 10 min indirect high heat |
|
Tenderloin, Whole | 3½–4lb | sear 15 min direct medium heat (350°F – 450°F), turning a quarter turn every 4 min; grill 20 – 30 min indirect medium heat |
Top Sirloin | 1½" thick | Sear 6 – 8 min direct high heat (450°F – 550°F), turning once; grill 4 – 6 min indirect high heat |
Tri-Tip Roast | 2–2½lb | sear 10 min direct medium heat (350°F – 450°F), turning once; grill 20 – 30 min indirect medium heat |
Veal Rib Chop | 1" thick | 6 – 8 min direct high heat (450°F – 550°F), turning once |