BEEF TEMPERATURE AND COOKING GUIDE
Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you to always use your best judgement. Cooking times can sometimes be affected by things like – where you live, the temperature outside, wind, or even your desired doneness. Most of the times listed in the extensive guides below are for achieving medium doneness, unless otherwise noted.
| Cut of Meat | Thickness or Weight | Approximate Cooking Time |
|---|---|---|
| Beef, Ground | 1.91 cm thick | 8 – 10 min direct high heat (232°C – 288°C), turning once |
| Filet Mignon Steak | 1.91 cm thick | 4 – 6 min direct high heat (232°C – 288°C), turning once |
| 2.54 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once | |
| 3.18 cm thick | 8 – 10 min direct high heat (232°C – 288°C), turning once | |
| 3.81 cm thick | sear 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 4 – 6 min indirect high heat | |
| 5.08 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 8 – 10 min indirect high heat | |
| Flank Steak | 1.91 cm thick | 8 – 10 min direct medium heat (176°C – 232°C), turning once |
| Flat Iron Steak | 2.54 cm thick | 8 – 10 min direct medium heat (176°C – 232°C), turning once |
| Hanger Steak | 2.54 cm thick | 8 – 10 min direct medium heat (176°C – 232°C), turning once |
| Hot Dog | 113.4 g | 5 – 7 min direct medium heat (176°C – 232°C), turning once |
| Kabob | 2.54 cm cubes | 4 – 6 min direct high heat (232°C – 288°C), turning once |
| 3.81 cm cubes | 6 – 7 min direct high heat (232°C – 288°C), turning once | |
| New York Strip Steak | 1.91 cm thick | 4 – 6 min direct high heat (232°C – 288°C), turning once |
| 2.54 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once | |
| 3.18 cm thick | 8 – 10 min direct high heat (232°C – 288°C), turning once | |
| 3.81 cm thick | sear 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 4 – 6 min indirect high heat | |
| 5.08 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 8 – 10 min indirect high heat | |
| Porterhouse Steak | 1.91 cm thick | 4 – 6 min direct high heat (232°C – 288°C), turning once |
| 2.54 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once | |
| 3.18 cm thick | 8 – 10 min direct high heat (232°C – 288°C), turning once | |
| 3.81 cm thick | sear 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 4 – 6 min indirect high heat | |
| 5.08 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 8 – 10 min indirect high heat | |
| Rib Eye Steak | 1.91 cm thick | 4 – 6 min direct high heat (232°C – 288°C), turning once |
| 2.54 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once | |
| 3.18 cm thick | 8 – 10 min direct high heat (232°C – 288°C), turning once | |
| 3.81 cm thick | sear 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 4 – 6 min indirect high heat | |
| 5.08 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 8 – 10 min indirect high heat | |
| Rib Roast, Boneless | 2.27 – 2.72 kg | 1¼ – 1¾ hours indirect medium heat (176°C – 232°C) |
| Rib Roast, With Bone | 2.27–2.72 kg | 1½ – 2 hours indirect medium heat (176°C – 232°C) |
| 3.63 kg | sear 10 min direct medium heat (176°C – 232°C), turning once; grill 2 1/3 – 3 hours indirect low heat (121°C – 149°C) | |
| Skirt Steak | 1.27 cm thick | 4 – 6 min direct high heat (232°C – 288°C), turning once |
| T-Bone Steak | 1.91 cm thick | 4 – 6 min direct high heat (232°C – 288°C), turning once |
| 2.54 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once | |
| 3.18 cm thick | 8 – 10 min direct high heat (232°C – 288°C), turning once | |
| 3.81 cm thick | sear 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 4 – 6 min indirect high heat | |
| 5.08 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 8 – 10 min indirect high heat | |
| Tenderloin, Whole | 1.6–1.8 kg | sear 15 min direct medium heat (176°C – 232°C), turning a quarter turn every 4 min; grill 20 – 30 min indirect medium heat |
| Top Sirloin | 3.81 cm thick | Sear 6 – 8 min direct high heat (232°C – 288°C), turning once; grill 4 – 6 min indirect high heat |
| Tri-Tip Roast | 0.91–1.13 kg | sear 10 min direct medium heat (176°C – 232°C), turning once; grill 20 – 30 min indirect medium heat |
| Veal Rib Chop | 2.54 cm thick | 6 – 8 min direct high heat (232°C – 288°C), turning once |