Approximate
Total Cooking Time
Weight/ Distance Medium Rare (145°F)
Beef Cut Thickness from Heat to Medium (160°F)
CHUCK (inches) (minutes)
Shoulder Top 8-oz each 3 to 4 15 to 20
Blade steak (Flat Iron)
Shoulder steak, 3/4 inch 2 to 3 10 to 13
boneless (marinate) 1 inch 3 to 4 16 to 21
RIB (inches) (minutes)
Rib steak, small end 3/4 inch 2 to 3 9 to 12
1 inch 3 to 4 13 to 17
Ribeye steak 3/4 inch 2 to 3 8 to 10
1 inch 3 to 4 14 to 18
LOIN (inches) (minutes)
Porterhouse/ 3/4 inch 2 to 3 10 to 13
T-Bone steak 1 inch 3 to 4 15 to 20
Top Loin (Strip) 3/4 inch 2 to 3 9 to 11
steak, boneless 1 inch 3 to 4 13 to 17
Tenderloin steak 1 inch 2 to 3 13 to 16
1-1/2 inches 3 to 4 18 to 22
SIRLOIN (inches) (minutes)
Top Sirloin steak, 3/4 inch 2 to 3 9 to 12
boneless 1 inch 3 to 4 16 to 21
1-1/2 inches 3 to 4 26 to 31
2 inches 3 to 4 34 to 39 (Turn occasionally)
ROUND (inches) (minutes)
Recommend cooking Round cuts to medium rare (145°F) doneness only.
Top Round steak 3/4 inch 2 to 3 12 to 13
(marinate) 1 inch 2 to 3 17 to 18
1-1/2 inches 3 to 4 27 to 29