Beef Temperature | Barbecue Tricks

Beef

Temperature Guide – BEEF:

Doneness Chef Standards USDA Recommendations
Rare 120 to 125 Degrees F N/A
Medium-Rare 125 to 135 Degrees F 145 Degrees F
Medium 135 to 145 Degrees F 160 Degrees F
Well 150+ Degrees F 170 Degrees F
Brisket Min. 190 – 210 Degrees N/A
Beef Thickness / Weight Approx. Grillin’ Time
Steak* 3/4″ Thick 4 to 6 Minutes Direct Heat
Steak 1″ Thick 6 to 8 Minutes Direct Heat
Steak 1 1/4″ Thick 8 to 10 Minutes Direct Heat
Steak 1 1/2″ Thick 12 to 16 Minutes: Sear 8 to 10 Minutes Direct Heat, 4 to 6 Minutes Indirect Heat
Steak 2″ Thick 18 to 22 Minutes: Sear 8 to 10 Minutes Direct Heat, 10 to 12 Minutes Indirect Heat
Skirt Steak 1/4″ to 1/2″ Thick 4 to 6 Minutes Direct Heat
Flank Steak 1 1/2 to 2 lbs., 3/4″ Thick 8 to 10 Minutes Direct Heat
Kabob 1 to 1 1/2″ Cubes 7 to 8 Minutes Direct Heat
Whole Tenderloin 3 1/2 to 4 lbs. 35 to 50 Minutes: Sear 15 Minutes Direct Medium Heat, 20 to 30 Minutes Indirect Medium Heat
Ground Beef Patty 3/4″ Thick 8 to 10 Minutes Direct Heat
Prime Rib, Boneless 5 to 6 lbs. 1 1/4 to 1 3/4 Hours Indirect Medium Heat
Prime Rib with Bone 5 to 6 lbs. 1 1/2 to 2 Hours Indirect Medium Heat
Strip Loin Roast (Boneless) 4 to 5 lbs. 45 to 60 Minutes: Sear 2 to 4 Minutes Direct Heat, 45 to 60 Minutes Indirect Medium
Tri-Tip Roast 2 to 2 1/2 lbs. 30 to 40 Minutes: Sear 10 Minutes Direct Medium Heat, 20 to 30 Minutes Indirect Medium Heat
Veal Loin Chop 1″ Thick 6 to 8 Minutes Direct Heat
Lamb Thickness / Weight Approx. Grillin’ Time
Chop: Loin, Rib, Shoulder, Sirloin 3/4 to 1 1/4″ Thick 8 to 12 Minutes Direct Medium Heat
Boneless Leg of Lamb Roast 5 to 7 lbs. 1 1/4 to 1 3/4 Hours Indirect Medium Heat
Butterflied Leg of Lamb 3 to 3 1/2 lbs. 1 1/4 to 1 1/2 Hours: Sear 10 to 15 Minutes Direct Medium Heat, 1 to 1 1/4 Hours Indirect Medium Heat
Rib Crown Roast 3 to 4 lbs. 1 to 1 1/4 Hours Indirect Medium Heat
Ground Lamb Patty 3/4″ Thick 8 to 10 Minutes Direct Medium Heat
Rack Of Lamb 1 to 1 1/2 lbs. 20 to 30 Minutes Direct Medium Heat
* Includes Tenderloin, T-Bone, Rib-Eye, Porterhouse, New York Strips All cooking times are for medium-rare doneness, except ground-beef and ground lamb (medium). Cooking times may vary from grill to grill and fuel sources.  Always use a meat thermometer to check for doneness.
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