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
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Cut of Meat
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Thickness or Weight
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Approximate Cooking Time
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Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin
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3/4 inch thick
1 inch thick
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8 to 10 minutes (Direct Medium)
10 to 12 minutes (Direct Medium)
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1-1/4 inches thick
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14 to 16 minutes (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect Medium)
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1-1/2 inches thick
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16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect Medium)
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2 inches thick
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20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect Medium)
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Skirt Steak
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1/4 to 1/2 inch thick
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5 to 7 minutes (Direct High)
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Flank steak
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1-1/2 to 2 pounds, 3/4 inch thick
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12 to 15 minutes (Direct Medium)
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Tenderloin, whole
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3-1/2 to 4 pounds
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35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect Medium)
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Ground beef patties
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3/4 inch thick
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8 to 10 minutes (Direct Medium)
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Rib-eye roast, boneless
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5 to 6 pounds
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1-1/2 to 2 hours (Indirect Medium)
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Tri-tip roast
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2 to 2-1/2 pounds
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30 to 40 minutes (Sear 10 minutes Direct High, then 20 to 30 minutes Indirect Medium)
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Rib roast
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12 to 14 pounds
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2-1/2 to 2-3/4 hours Indirect Medium
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Veal lion chop
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1 inch thick
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10 to 12 minutes (Direct Medium)
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