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Beef Grilling Guide

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Labor Day Weekend is right around the corner! Prepare for a backyard cookout with this guide to grilling beef. Whether you're preparing steaks for a small crowd or grilling up burgers for an army, this chart has everything you need to know for cooking your meat to perfection. 

Need some meal inspiration? Check out these recipes from Weber Grill to get started!

Beer-Bathed Brisket - Get the recipe HERE

Bone-In Rib Eye Steaks with Sweet, Pan-Roasted Garlic - Get the recipe HERE

California Burgers with Guacamole Mayonnaise - Get the recipe HERE

Herb-Crusted Beef Tenderloin Roast with White Wine Cream Sauce - Get the recipe HERE

New York Steaks with Roasted Garlic Pesto - Get the recipe HERE


Cut of Meat

Thickness or Weight

Approximate Cooking Time

Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin

3/4 inch thick
1 inch thick

8 to 10 minutes (Direct Medium)
10 to 12 minutes (Direct Medium)


1-1/4 inches thick

14 to 16 minutes (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect Medium)


1-1/2 inches thick

16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect Medium)


2 inches thick

20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect Medium)

Skirt Steak

1/4 to 1/2 inch thick

5 to 7 minutes (Direct High)


Flank steak


1-1/2 to 2 pounds, 3/4 inch thick

12 to 15 minutes (Direct Medium)

Tenderloin, whole

3-1/2 to 4 pounds

35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect Medium)


Ground beef patties


3/4 inch thick

8 to 10 minutes (Direct Medium)

Rib-eye roast, boneless

5 to 6 pounds

1-1/2 to 2 hours (Indirect Medium)


Tri-tip roast


2 to 2-1/2 pounds

30 to 40 minutes (Sear 10 minutes Direct High, then 20 to 30 minutes Indirect Medium)

Rib roast

12 to 14 pounds

2-1/2 to 2-3/4 hours Indirect Medium


Veal lion chop


1 inch thick

10 to 12 minutes (Direct Medium)

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