Grilling Cook it Right
Be the king, or queen, of your backyard grill!
Definition:
A quick dry-heat method over charcoal, wood or gas flames. Use for more tender cuts. Less tender cuts can be used if marinated.
Appropriate cuts:
Ribeye steak, top loin steak, T-bone steak, top sirloin steak, tenderloin, top blade steak, kabobs and hamburger patties
Appropriate cuts if marinated: Flank steak, shoulder steak, blade steak (7-bone steak), and skirt steak
Step by Step:
- Preheat gas grill or prepare charcoal by allowing coals to burn down to medium heat (ash covered). It typically takes charcoals 30 minutes to reach medium heat.
- Season beef as desired. Place beef on cooking grate.
- Grill according to grilling timetable until desired doneness is reached turning meat only once.
Marinate & Grill Steaks:
Marinate in tenderizing marinade 6 to 24 hours before grilling. Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally.
| Beef Cut | Thickness/Weight | Total Cooking Time |
|---|---|---|
| Top Round | ¾ in. | 8 to 9 minutes |
| Top Round | 1 in. | 16 to 18 minutes |
| Top Round | 1½ in. | 25 to 28 minutes (covered) |
| Chuck Shoulder | ¾ in. | 14 to 17 minutes |
| Chuck Shoulder | 1 in. | 16 to 20 minutes |
| Chuck Blade | ¾ to 1 in. | 15 to 18 minutes |
| Flank | 1½ to 2 lbs | 17 to 21 minutes |
| Skirt | 1 to 1½ lbs | 6 to 8 minutes |
Grilling Steaks:
Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally.
| Beef Cut | Thickness/Weight | Total Cooking Time |
|---|---|---|
| Tenderloin | 1 in. | 13 to 15 minutes |
| Ribeye, Boneless | ¾ in. | 6 to 8 minutes |
| Ribeye, Boneless | 1 in. | 11 to 14 minutes |
| Ribeye, Bone-In | ¾ in. | 6 to 8 minutes |
| Ribeye, Bone-In | 1 in. | 9 to 12 minutes |
| T-Bone/Porterhouse | ¾ in. | 10 to 12 minutes |
| T-Bone/Porterhouse | 1 in. | 14 to 16 minutes |
| Top Loin (Strip) | ¾ in. | 10 to 12 minutes |
| Top Loin (Strip) | 1 in. | 14 to 16 minutes |
| Top Sirloin | ¾ in. | 13 to 16 minutes |
| Top Sirloin | 1 in. | 17 to 21 minutes |
| Sirloin Kabobs | 1 to 1½ in. cubes | 8 to 11 minutes |
| Sirloin Kabobs | 2 in. cubes | 34 to 40 minutes |
| Top Blade | ¾ in. | 8 minutes |
| Ground Beef Patties | ½ x 4 in. | 10 to 12 minutes ** |
| Ground Beef Patties | ¾ x 4 in. | 12 to 13 minutes ** |
** Ground beef must be cooked to 160°F internal temperature checked with a meat thermometer.
For grilling recipes, search the Recipe Book.
