Steaks for Grilling/Broiling

Tenderloin
T-Bone
Ribeye
Top Loin (strip)
Porterhouse
Top Sirloin

Grilling

Grill uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally.

Broiling

Broil on rack of broiler pan so surface of beef is 3-4" from heat for 1" steaks; 2-3" from heat for 3/4" steaks and 1" tenderloin. Broil per chart for medium rare to medium, turning occasionally.

	Grill Cook Time (Min)		Broil Cook Time (Min)
Steak	3/4" thick	1" thick	3/4" thick	1" thick
Tenderloin		13 to 15		13 to 16
Ribeye, Boneless	6 to 8	11 to 14	8 to 10	14 to 18
Ribeye, Bone-in	6 to 8	9 to 12	9 to 12	13 to 17
T-Bone / Porterhouse	10 to 12	14 to 16	10 to 13	15 to 20
Top Loin (Strip)	10 to 12	15 to 18	9 to 11	12 to 17
Top Sirloin	13 to 16	17 to 21	9 to 12	16 to 21`

Courtesy of Cattlemen's Beef Board

Created: 14 Mar 2006 17:41:41 -0800
Changed: 14 Mar 2006 17:42:23 -0800

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