| Classic Steaks |
Thickness/
Weight |
Total Cooking Time
Uncovered Over Medium Coals |
| Ribeye |
3/4 inch
1 inch
1 1/2 inches |
6 - 8 minutes
11 - 14 minutes
17 - 22 minutes* |
Rib Steak
Small End |
3/4 inch
1 inch
1 1/2 inches |
6 - 8 minutes
9 - 12 minutes
22 - 27 minutes* |
| Porterhouse / T-Bone |
3/4 inch
1 inch
1 1/2 inches |
10 - 12 minutes
14 - 16 minutes
20 - 24 minutes* |
Top Loin (strip)
boneless |
3/4 inch
1 inch |
10 - 12 minutes
15 - 18 minutes |
| Tenderloin |
1 inch
1 1/2 inches |
13 - 15 minutes
14 - 16 minutes* |
Top Sirloin
boneless |
3/4 inch
1 inch
1 1/2 inches |
13 - 16 minutes
17 - 21 minutes
22 - 26 minutes* |
Flank
marinate |
1 1/2 - 2 pounds |
17 - 21 minutes |
Skirt
marinate |
1 1/2 pounds |
10 - 13 minutes |
Top Round
marinate & recommend cooking to 145°F (medium rare) only. |
3/4 inch
1 inch
1 1/2 inches |
8 - 9 minutes
16 - 18 minutes
25 - 28 minutes* |
Chuck Eye
boneless |
3/4 - 1 inch |
14 - 18 minutes |
Chuck Top Blade
boneless |
1 inch |
18 - 22 minutes |
Chuck Shoulder
boneless / marinate |
3/4 inch
1 inch |
14 - 17 minutes
16 - 20 minutes |
|
| New Beef Steaks** |
Thickness/
Weight |
Total Cooking Time
Covered, Turning Once, Over Medium Coals |
Shoulder Center
Ranch Steak |
3/4 inch
1 inch |
9 - 11 minutes
11 - 14 minutes |
Shoulder Top Blade
Flat Iron Steak |
6 - 8 ounces |
10 - 14 minutes |
Round Sirloin Top Center
Recommend cooking to 145°F (medium rare) only. |
3/4 inch
1 inch |
8 - 9 minutes
11 - 13 minutes |
Bottom Round
Western Griller
Recommend cooking to 145°F (medium rare) only. |
3/4 inch
1 inch
1 1/4 inches |
8 - 10 minutes
12 - 15 minutes
18 - 20 minutes |
*Grill Covered
**Grill Covered, Turn Once
All cook times are based on beef removed directly from refrigerator
|
