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 ¾" thick 8 – 10 min direct high heat (450°F – 550°F), turning once
Filet Mignon Steak ¾" thick 4 – 6 min direct high heat (450°F – 550°F), turning once
1" thick 6 – 8 min direct high heat (450°F – 550°F), turning once
1¼" thick 8 – 10 min direct high heat (450°F – 550°F), turning once
1½" thick sear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 4 – 6 min indirect high heat
2" thick sear 6 – 8 min direct high heat (450°F – 550°F),
turning once; grill 8 – 10 min indirect high heat
Flank Steak ¾" thick 8 – 10 min direct medium heat (350°F – 450°F), turning once
Flat Iron Steak 1" thick 8 – 10 min direct medium heat (350°F – 450°F), turning once
Hanger Steak 1" thick 8 – 10 min direct medium heat (350°F – 450°F), turning once
Hot Dog 4 oz 5 – 7 min direct medium heat (350°F – 450°F), turning once
Kabob 1" cubes 4 – 6 min direct high heat (450°F – 550°F), turning once
1½" cubes 6 – 7 min direct high heat (450°F – 550°F), turning once
New York Strip Steak ¾" thick 4 – 6 min direct high heat (450°F – 550°F), turning once
1" thick 6 – 8 min direct high heat (450°F – 550°F), turning once
1¼" thick 8 – 10 min direct high heat (450°F – 550°F), turning once
1½" thick sear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 4 – 6 min indirect high heat
2" thick sear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 8 – 10 min indirect high heat
Porterhouse Steak ¾" thick 4 – 6 min direct high heat (450°F – 550°F), turning once
1" thick 6 – 8 min direct high heat (450°F – 550°F), turning once
1¼" thick 8 – 10 min direct high heat (450°F – 550°F), turning once
1½" thick sear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 4 – 6 min indirect high heat
2" thick sear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 8 – 10 min indirect high heat
Rib Eye Steak ¾" thick 4 – 6 min direct high heat (450°F – 550°F), turning once
1" thick 6 – 8 min direct high heat (450°F – 550°F), turning once
1¼" thick 8 – 10 min direct high heat (450°F – 550°F), turning once
1½" thick sear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 4 – 6 min indirect high heat
2" thick sear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 8 – 10 min indirect high heat
Rib Roast, Boneless 5–6lb 1¼ – 1¾ hours indirect medium heat (350°F – 450°F)
Rib Roast, With Bone 5–6lb 1½ – 2 hours indirect medium heat (350°F – 450°F)
8lb sear 10 min direct medium heat (350°F – 450°F), turning once;
grill 2 1/3 – 3 hours indirect low heat (250°F – 300°F)
Skirt Steak ½" thick 4 – 6 min direct high heat (450°F – 550°F), turning once
T-Bone Steak ¾" thick 4 – 6 min direct high heat (450°F – 550°F), turning once)
1" thick 6 – 8 min direct high heat (450°F – 550°F), turning once
1¼" thick 8 – 10 min direct high heat (450°F – 550°F), turning once
1½" thick sear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 4 – 6 min indirect high heat
2" thick sear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 8 – 10 min indirect high heat
Tenderloin, Whole 3½–4lb sear 15 min direct medium heat (350°F – 450°F), turning a quarter turn every 4 min;
grill 20 – 30 min indirect medium heat
Top Sirloin 1½" thick Sear 6 – 8 min direct high heat (450°F – 550°F),
turning once; grill 4 – 6 min indirect high heat
Tri-Tip Roast 2–2½lb sear 10 min direct medium heat (350°F – 450°F),
turning once; grill 20 – 30 min indirect medium heat
Veal Rib Chop 1" thick 6 – 8 min direct high heat (450°F – 550°F), turning once


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