Beef Cut

Thickness or Weight

CHARACOAL GRILLING (uncovered)*

Approximate Total Cooking Time

Medium Rare (145^oF) to Medium (160^oF)

GAS GRILLING (covered)

Approximate Total Cooking Time

Medium Rare (145°F) to Medium (160°F)

CHUCK Shoulder Top Blade Steak (Flat Iron)

8 ounces each

10 to 14 minutes

(grill covered

12 to 16 minutes)

Shoulder Steak, boneless

(marinate)

3/4 inch

14 to 17 minutes

9 to 12 minutes

1 inch

16 to 20 minutes

15 to 19 minutes

Shoulder Center Steak (Ranch)

3/4 inch

9 to 11 minutes (grill covered)

8 to 11 minutes

1 inch

11 to 14 minutes (grill covered)

12 to 16 minutes

Shoulder Petite Tender Roast

8 to 12 ounces each

14 to 18 minutes (grill covered)

14 to 19 minutes

RIB

Rib Steak, small end

3/4 inch

1 inch

6 to 8 minutes

7 to 10 minutes

9 to 12 minutes

10 to 15 minutes

Rib-eye Steak

3/4 inch

6 to 8 minutes

7 to 9 minutes

1 inch

11 to 14 minutes

9 to 14 minutes

LOIN Porterhouse/T- Bone Steak

3/4 inch

1 inch

10 to 12 minutes

9 to 13 minutes

14 to 16 minutes

15 to 19 minutes

Top Loin (Strip) Steak, boneless

3/4 inch

10 to 12 minutes

7 to 10 minutes

1 inch

15 to 18 minutes

11 to 15 minutes

Tenderloin Steak

1 inch

13 to 15 minutes

11 to 15 minutes

1-1/2 inches

14 to 16 minutes (grill covered)

16 to 20 minutes

SIRLOIN Top Sirloin Steak, boneless

3/4 inch

1 inch

1-1/2 inches

13 to 16 minutes

8 to 13 minutes

17 to 21 minutes

13 to 16 minutes

22 to 26 minutes (grill covered)

24 to 30 minutes