Approximate
Total Cooking Time
Weight/
Distance
Medium Rare (145°F)
Beef Cut Thickness
from Heat
to Medium (160°F)
CHUCK (inches) (minutes)
Shoulder Top
8-oz each
3 to 4 15 to 20
Blade steak
(Flat Iron)
Shoulder steak, 3/4 inch 2 to 3 10 to 13
boneless (marinate) 1 inch 3 to 4 16 to 21
RIB (inches) (minutes)
Rib steak, small end 3/4 inch 2 to 3 9 to 12
1 inch 3 to 4 13 to 17
Ribeye steak 3/4 inch 2 to 3 8 to 10
1 inch 3 to 4 14 to 18
LOIN (inches) (minutes)
Porterhouse/ 3/4 inch 2 to 3 10 to 13
T-Bone steak 1 inch 3 to 4 15 to 20
Top Loin (Strip) 3/4 inch 2 to 3 9 to 11
steak, boneless 1 inch 3 to 4 13 to 17
Tenderloin steak 1 inch 2 to 3 13 to 16
1-1/2 inches 3 to 4 18 to 22
SIRLOIN (inches) (minutes)
Top Sirloin steak, 3/4 inch 2 to 3 9 to 12
boneless 1 inch 3 to 4 16 to 21
1-1/2 inches 3 to 4 26 to 31
2 inches 3 to 4 34 to 39
ROUND (inches) (minutes)
Recommend cooking Round cuts to medium rare (145°F) doneness only.
Top Round steak 3/4 inch 2 to 3 12 to 13
(marinate) 1 inch 2 to 3 17 to 18
1-1/2 inches 3 to 4 27 to 29
Bottom Round steak
1-1/4 inches 3 to 4 18 to 20
(Western Griller)
(marinate)
PLATE & FLANK (inches) (minutes)
Flank steak
(marinate)
1-1/2 to 2 pounds
2 to 3 13 to 18
OTHER (inches) (minutes)
Ground Beef patties 1/2 inch 2 to 3 12 to 13
Cook to medium
(4-oz each)
(160°F) doneness. 3/4 inch 3 to 4 12 to 14
(6-oz each)
Kabobs, beef only 1 pound
1 x 1-1/4-inch
3 to 4 7 to 11
cubes
All cook times are based on beef removed directly from refrigerator.
Broiling Guidelines
(Turn occasionally)
