How to Grill Beef

A quick, direct-heat cooking method using a grate or gridiron over charcoal, wood or gas flames. Use this method 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.


  1. 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.
  2. Season beef as desired. Place beef on cooking grate.
  1. Grill according to grilling timetable until desired doneness is reached turning meat only once.

Marinate and Grill Steaks

Consider a rub or marinade for your steak or burger. For tougher cuts, 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 only once.

Beef Cut Thickness/Weight 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
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 minute
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.