| 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 | 190 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. | ||||||||||||||