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Email Hen House Market - Butcher block - Cooking techniques

 
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Cooking Techniques - Beef
Charcoal Grilling
Beef Cut
Thickness/Weight
Approximate Total Cooking Time*
Ribeye Steak
3/4 inch
1 inch
1-1/2 inches
6 to 8 minutes
11 to 14 minutes
17 to 22 minutes (covered)
Rib Steak, small end
3/4 inch
1 inch
1-1/2 inches
6 to 8 minutes
9 to 12 minutes
22 to 27 minutes (covered)
Porterhouse/T-Bone Steak
3/4 inch
1 inch
1-1/2 inches
10 to 12 minutes
14 to 16 minutes
20 to 24 minutes (covered)
Top Loin Strip Steak, boneless
3/4 inch
1 inch
10 to 12 minutes
15 to 18 minutes
Tenderloin Steak
1 inch
1-1/2 inches
13 to 15 minutes
14 to 16 minutes (covered)
Top Sirloin Steak, boneless
3/4 inch
1 inch
1-1/2 inches
2 inches
13 to 16 minutes
17 to 21 minutes
22 to 26 minutes (covered)
28 to 33 minutes (covered)
Flank Steak (marinate)
1-1/2 to 2 pounds
17 to 21 minutes
Skirt Steak (marinate)
1-1/2 pounds
(4 to 6 inch portions)
10 to 13 minutes
Top Round Steak (marinate)
Recommend cooking to
medium rare (145°F) doneness only.
3/4 inch
1 inch
1-1/2 inches
8 to 9 minutes
16 to 18 minutes
25 to 28 minutes (covered)
Chuck Shoulder Steak, boneless (marinate)
3/4 inch
1 inch
14 to 17 minutes
16 to 20 minutes
Chuck Top Blade Steak, boneless
1 inch
18 to 22 minutes
Ground Beef Patties
Cook to medium (160 degrees
Fahrenheit) doneness;
see Determining Doneness
1/2 x 4 inches (4 oz)
3/4 x 4 inches
(4 per 1-1/2 pounds)
11 to 13 minutes
13 to 15 minutes
 
* (medium rare to medium doneness)

All cooking times are based on beef removed directly from refrigerator.
All cooking times are based on medium, ash-covered coals.
All cuts are grilled uncovered, unless covered is specified.