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.)
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Charcoal Grilling Beef Guidelines |
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| Beef Cut | Thickness/Weight | Approx. Total Cooking Time (medium rare to medium doneness) |
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| Ribeye Steak | ¾ inch 1 inch 1½ inches |
6 to 8 minutes 11 to 14 minutes 17 to 22 minutes (covered) |
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| Rib Steak small end | ¾ inch 1 inch 1½ inches |
6 to 8 minutes 9 to 12 minutes 22 to 27 minutes (covered) |
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| Porterhouse / T-Bone Steak | ¾ inch 1 inch 1½ inches |
10 to 12 minutes 14 to 16 minutes 20 to 24 minutes (covered) |
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| Shoulder Center Steak | ¾ inch 1 inch |
9 to 11 minutes (covered) 11 to 14 minutes (covered) |
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| 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) |
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| 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 |
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| 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) |
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| 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) |
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| 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 |
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| 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 |
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| 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. |
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