Cooking Beef: Grilling

A backyard favorite, grilling involves cooking on a wire rack above a source of heat, typically charcoal briquettes or propane. Grilling or "barbecuing" lends a unique, smoky flavor to beef and is the foundation for juicy burgers, delicious kabobs and splendid tailgating spreads!
Article Photo
  1. Prepare charcoal or gas grill according to manufacturer's directions for medium heat.
  2. Season beef (directly from the refrigerator) with herbs or spices, as desired. Place on cooking grid.
  3. Grill beef according to chart, turning occasionally. After cooking, season beef with salt, if desired.
Beef Cut Weight/Thickness CHARCOAL GRILLING
(uncovered unless noted)

Approximate
Total Cooking Time
Medium Rare (145°F)
to Medium (160°F)
GAS GRILLING (covered)
Approximate
Total Cooking Time
Medium Rare
(145°F) to Medium (160°F)
CHUCK   Minutes Minutes
Shoulder Top
Blade Steak (Flat Iron)
8 ounces each 10 to 14 (grill covered) 12 to 16
Shoulder Steak,
boneless (marinate)
3/4 inch
1 inch
14 to 17
16 to 20
9 to 12
15 to 19
Shoulder Center Steak
(Ranch)
3/4 inch

1 inch
9 to 11
(grill covered)
11 to 14
(grill covered)
8 to 11

12 to 16
Shoulder Petite Tender Roast 8 to 12
ounces each
14 to 18
(grill covered)
14 to 19
RIB   Minutes Minutes
Rib Steak, small end 3/4 inch
1 inch
6 to 8
9 to 12
7 to 10
10 to 15
Ribeye Steak 3/4 inch
1 nch
6 to 8
11 to 14
7 to 9
9 to 14
LOIN   Minutes Minutes
Porterhouse/T-Bone Steak 3/4 inch
1 inch
10 to 12
14 to 16
9 to 13
15 to 19
Top Loin (Strip) Steak,
boneless
3/4 inch
1 inch
10 to 12
15 to 18
7 to 10
11 to 15
Tenderloin Steak 1 inch
1-1/2 inches
13 to 15
14 to 16
(grill covered)
11 to 15
16 to 20
SIRLOIN   Minutes Minutes
Top Sirloin Steak, boneless 3/4 inch
1 inch
1-1/2 inch
13 to 16
17 to 21
22 to 26
(grill covered)
8 to 13
13 to 16
24 to 30
ROUND   Minutes Minutes
Recommend cooking round cuts to medium rare (145°F) doneness only.      
Round Sirloin Tip
Center Steak
3/4 inch

1 inch

8 to 9
(grill covered)
11 to 13
(grill covered)
8 to 11

13 to 15

Round Sirlion Tip Side Steak
(marinate)

3/4 inch

1 inch

9 to 11
(grill covered)
12 to 14
(grill covered)
7 to 9

13 to 14

Bottom Round Steak
(Western Griller) (marinate)

3/4 inch

1 inch

8 to 10
(grill covered)
12 to 15
(grill covered)
11 to 14

15 to 17

Top Round Steak
(marinate)

3/4 inch

1 inch

8 to 9
(grill covered)
16 to 18
(grill covered)
10 to 11

16 to 19

Eye Round Steak
(marinate)

3/4 inch

1 inch

15 to 19
(grill covered)
19 to 23
(grill covered)
10 to 12

17 to 19

PLATE & FLANK   Minutes Minutes
Skirt Steak (marinate) 1 to 1-1/2 pounds (4 to 6-inch portions) 10 to 13 8 to 12
Flank Steak (marinate) 1-1/2 to 2 pounds 17 to 21 16 to 21
OTHER   Minutes Minutes
Ground Beef Patties
Cook to medium (160°F) doneness
1/2 inch (4 ounces each)
3/4 inch (6 ounces each)
11 to 13

13 to 15

7 to 8

13 to 14

Kabobs 1 x 1-1/4 inches
(1 pound)
6 to 8
(grill covered)

7 to 9

 

Beef Cut Servings per .lb (3 oz. cooked)
Chuck Shoulder Steak 3-1/2
Flank Steak 4
Flat Iron Steak 4
Porterhouse/T-bone 2-1/2
Rib Steak 2-1/2
Ranch Steak 4
Ribeye Steak 3
Shoulder Petite Tender Medallions 4
Sirloin, Loin, Tenderloin (boneless) Steak 4
Top Blade Shoulder Steak 4
Top Round Steak 4
Western Griller Steak 4
Ground beef 4

Related Articles: