The cooking times shown below are for medium-rare to medium doneness. For beef, a meat thermometer should read 145° for medium-rare, 160° for medium and 170° for well-done.

Veal is done when a meat thermometer reads 160° for medium and 170° for well-done. Ground beef and veal should be 160°. For direct grilling, turn meat halfway through grilling time.



CUT WEIGHT OR
THICKNESS
HEAT COOKING TIME
(MINUTES PER POUND)
Beef
Rib Eye Steak 1 in. Medium/Direct 11 to 14
  1-1/2 in. Medium/Direct 17 to 22
T-Bone, Porterhouse or Top Loin Steak (Boneless Strip) 3/4 in. Medium/Direct 10 to 12
1 in. Medium/Direct 15 to 18
1-1/2 in. Medium/Direct 19 to 23
Tenderloin Steak (Boneless) 1 in. Medium/Direct 13 to 15
  1-1/2 in Medium/Direct 14 to 16
Top Sirloin Steak (Boneless) 1 in. Medium/Direct 17 to 21
1-1/2 in. Medium/Direct 22 to 26
2 in. Medium/Direct 28 to 33
Flank Steak* 1-1/2 to 2 lbs. Medium/Direct 12 to 15
Skirt Steak 1/4 to 1/2 in. High/Direct 6 to 8
Top Round Steak* 1 in. Medium/Direct 16 to 18
Chuck Shoulder Steak* 1 in. Medium/Direct 16 to 20
Tenderloin Roast 2 to 3 lbs. Medium-Hot/Indirect 45 to 60
  4 to 5 lbs. Medium-Hot/Indirect 1 to 1-1/4 hours
Tri-Tip 1-3/4 to 2 lbs. Medium/Indirect 35 to 45
Ground Beef or Veal Patty 4 oz. and 1/2 in. Medium/Direct 11 to 14
Veal
Loin or Rib Chop 1 in. Medium/Direct 12 to 14
Arm or Blade Steak* 3/4 in. Medium/Direct 16 to 18
*These cuts of meat are best when marinated before grilling.