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COOKING GUIDE FOR BEEF
STEAKS
Sear Direct/High Heat
Grill Indirect/Medium Heat
Cook steaks for the time given in the chart or till desired doneness, turning once halfway through cooking time.
For searing, allow 2 minutes for 1-inch-thick steaks and 4 minutes for 11⁄2- and 2-inch-thick steaks. Turn steaks and
finish cooking Indirect over Medium heat, turning once halfway through remaining cooking time. The cooking times
in the chart include searing.
APPROXIMATE COOKING TIME
RARE MEDIUM WELL-DONE
CUT THICKNESS 140˚F (60˚C) 160˚F (71˚C) 170˚F (77˚C)
Porterhouse, ribeye, 1 in. 6–7 min 7–9 min 9–11 min
rib, sirloin,T-Bone, 1
1
⁄2 in. 10–12 min 12–15 min 15–19 min
tenderloin, & top loin 2 in. 15–17 min 17–19 min 19–22 min
ROASTS
Indirect/Medium Heat
Place meat, fat side up, in center of cooking grate. Cook Indirect for time given in chart or till thermometer registers
desired internal temperature.
APPROXIMATE COOKING TIME
RARE MEDIUM WELL-DONE
CUT WEIGHT 140˚F (60˚C) 160˚F (71˚C) 170˚F (77˚C)
Brisket, fresh 5–6 lbs –– 2
1
⁄2–3 hrs ––
Rib eye roast 4–6 lbs 1–1
1
⁄
2 hrs 1
1
⁄
2–2 hrs 2–2
1
⁄
2 hrs
Standing rib roast 4–6 lbs 1
1
⁄4–2
1
⁄4 hrs 2
1
⁄4–2
3
⁄4 hrs 2
3
⁄4–3
1
⁄4 hrs
Sirloin tip roast, 4–6 lbs 1
1
⁄2–2 hrs 2–2
1
⁄2 hrs 2
1
⁄2–3 hrs
boneless
Tenderloin roast
Half 2–3 lbs 45–60 min –– ––
Whole 4–5 lbs 50 min–1
1
⁄
2 hrs –– ––
