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 |