A Guide To Grilled Beef
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Approximate |
| 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 | |
| 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 to 21 minutes |
| Top Round Steak (marinate) Recommend cooking to medium rare (145F) doneness only. |
3/4 inch | 8 to 9 minutes |
| 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/FSIS recommends cooking groun beef patties to medium (160F) doneness or until cneters are no longer pink. |
4 oz patties 1/2 x 4 inches (4/1 lb) 4 oz patties |
11 to 13 minutes 13 to 15 minutes |
All cook times are based on beef removed directly from refrigerator. |
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