| 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 |
