Grilling Beef Guide

The original way to cook beef remains the most popular method during the summer. Many of our patrons ask "How do I grill a good steak?" We've made it simple for you with our guide to grilling beef.

Three easy steps to great grilling...

Step 1: Prepare charcoal grill for direct cooking. When coals are medium, ash-covered (in approx. 30 minutes), spread in single layer and check cooking temperature. (Cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approx. 4 seconds equals medium heat.) Charring meat, poultry or fish is not recommended. Grill over medium to medium-low coals. Never grill while the coals are still flaming ; wait until the flames subside and the coals are covered with gray ash.

Step 2: Position cooking grid. Season steak(s) with herbs, spices or one of the many rubs available at Meat Spot, as desired. Place steak(s) on cooking grid directly over coals.

Step 3: Grill according to chart, turning occasionally. After cooking, season with salt, if desired .
(Because gas grill brands vary greatly, consult your owner's manual for grilling guidelines and use an instant read thermometer to determine doneness.)

 

Charcoal Grilling Beef Guidelines

Beef Cut Thickness/Weight Approx. Total
Cooking Time
(medium rare to
medium doneness)
Ribeye Steak ¾ inch
1 inch
1½ inches
6 to 8 minutes
11 to 14 minutes
17 to 22 minutes (covered)
Rib Steak small end ¾ inch
1 inch
1½ inches
6 to 8 minutes
9 to 12 minutes
22 to 27 minutes (covered)
Porterhouse / T-Bone Steak ¾ inch
1 inch
1½ inches
10 to 12 minutes
14 to 16 minutes
20 to 24 minutes (covered)
Shoulder Center Steak ¾ inch
1 inch
9 to 11 minutes (covered)
11 to 14 minutes (covered)
Shoulder Tender Petite Roast Varies 14 to 18 minutes (covered)
Shoulder Top Blade
(Flat Iron) Steak
  10 to 14 minutes (covered)
Top Loin Steak boneless ¾ inch
1 inch
1½ inches
2 inches
13 to 16 minutes
17 to 21 minutes
22 to 26 minutes (covered)
28 to 33 minutes (covered)
Flank Steak (marinate) 1½ - 2 pounds 17 to 21 minutes
Eye Round Steak (marinate)
Recommend cooking to medium rare (145° F) doneness only.
¾ inch
1 inch
15 to 20 minutes
19 to 23 minutes
Top Round Steak (marinate)
Recommend cooking to medium rare (145° F) doneness only.
¾ inch
1 inch
1½ inches
8 to 9 minutes
16 to 18 minutes
25 to 28 minutes (covered)
Round (Sirloin) Tip Center Steak
Recommend cooking to medium rare (145° F) doneness only.
¾ inch
1 inch
8 to 9 minutes (covered)
11 to 13 minutes (covered)
Round (Sirloin) Tip Side Steak
Recommend cooking to medium rare (145° F) doneness only.
1½  to 2 pounds 13 to 18 minutes
Chuck Eye Steak 1 inch 10  to 14 minutes
Chuck Shoulder Steak, boneless
*Marinade with your favorite marinade from Meat Spot
¾ inch
1 inch
14 to 17minutes
16 to 20 minutes
Chuck Top Blade Steak, boneless 1 inch 18 to 22 minutes
Ground Beef Patties
USDA/FSIS recommends cooking ground beef
to medium (160°F) doneness, until not pink in center.
½ x 4 inch patties (4 oz)
¾ x 4 inch patties (6 oz)
11 to 13 minutes
13 to 15 minutes
The times in these guidelines are for medium rare to medium doneness.
All cook times are based on medium, ash-covered coals.
All Cooking times are based on beef removed directly from the refrigerator.
Always use a meat thermometer to insure food safety.  We are not responsible for typographical errors.