Menu

Home

BBQ Smoking and Grilling

Helpful BBQ and Smoker Information

Recipes for your BBQ



My Smoker!

Tom's Personal Smoker and Grilling Barbeque Web Page Welcome to My Barbecue Smoker Page!

Barbeque Man cooking on the Barbecue
BBQ Pig Chef

Tom's Personal Smoker and Grilling Barbeque Web Page
Welcome to My Barbecue Smoker Page!

Grilling Beef Guide

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. A few rules of thumb: Grill patties and steaks 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick steaks over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts and thicker cuts using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Cooking times for beef are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick steaks rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

 
   
Cut of Meat
  
Thickness or Weight
  
Approximate Cooking Time
  
Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin 3/4 inch thick 8 to 10 minutes (Direct Medium)




1 inch thick 10 to 12 minutes (Direct Medium)
1-1/4 inches thick 14 to 16 minutes (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect Medium)
1-1/2 inches thick 16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect Medium)
2 inches thick 20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect Medium)
Skirt steak 1/4 to 1/2 inch thick 5 to 7 minutes (Direct High)
Flank steak 1-1/2 to 2 pounds, 3/4 inch thick 12 to 15 minutes (Direct Medium)
Kabobs 1 to 1-1/2 inch cubes 12 to 15 minutes (Direct Medium)
Tenderloin, whole 3-1/2 to 4 pounds 35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect Medium)
Ground beef patties 3/4 inch thick 8 to 10 minutes (Direct Medium)
Rib-eye roast, boneless 5 to 6 pounds 1-1/2 to 2 hours (Indirect Medium)
Tri-tip roast 2 to 2-1/2 pounds 30 to 40 minutes (Sear 10 minutes Direct High, then 20 to 30 minutes Indirect Medium)
Rib roast 12 to 14 pounds 2-1/2 to 2-3/4 hours (Indirect Medium)
Veal loin chops 1 inch thick 10 to 12 minutes (Direct Medium)
 


 
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!