The following cuts, thicknesses, weights, and grilling times are meant
to be guidelines rather than hard and fast rules. Cooking times are
affected by such factors as altitude, outside temperature, and desired
doneness. A few rules of thumb: Grill patties and steaks 1 inch thick
or less using the Direct Method for the time given on the chart or to
desired doneness, turning once halfway through grilling time. Sear
thick steaks over Direct High heat and finish grilling over Indirect
Medium heat turning once halfway through grilling time. Grill roasts
and thicker cuts using the Indirect Method for the time given on the
chart, or until an instant-read thermometer registers the desired
internal temperature. Cooking times for beef are to medium doneness
unless otherwise noted. Let roasts, larger cuts of meat, and thick
steaks rest 10 to 15 minutes before carving. The internal temperature
of the meat will rise by 5 to 10 degrees during this time.
| Cut of Meat | Thickness or Weight | Approximate Cooking Time |
| Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin | 3/4 inch thick
1 inch thick | 8 to 10 minutes (Direct Medium)
10 to 12 minutes (Direct Medium) |
| | 1-1/4 inches thick | 14 to 16 minutes (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect
Medium) |
| | 1-1/2 inches thick | 16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect
Medium) |
| | 2 inches thick | 20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect
Medium) |
| Skirt steak | 1/4 to 1/2 inch thick | 5 to 7 minutes (Direct High) |
| Flank steak | 1-1/2 to 2 pounds, 3/4 inch thick | 12 to 15 minutes (Direct Medium) |
| Tenderloin, whole | 3-1/2 to 4 pounds | 35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15
to 30 minutes Indirect Medium) |
| Ground beef patties | 3/4 inch thick | 8 to 10 minutes (Direct Medium) |
| Rib-eye roast, boneless | 5 to 6 pounds | 1-1/2 to 2 hours (Indirect Medium) |
| Tri-tip roast | 2 to 2-1/2 pounds | 30 to 40 minutes (Sear 10 minutes Direct High, then 20 to 30 minutes Indirect
Medium) |
| Rib roast | 12 to 14 pounds | 2-1/2 to 2-3/4 hours Indirect Medium |
| Veal loin chops | 1 inch thick | 10 to 12 minutes (Direct Medium) |