Weber Grilling Tips

February 10, 2017 - Written by

BEEF GRILLING GUIDE Download Grilling Guide

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. A few rules of thumb: Grill patties and steaks 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick steaks over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts and thicker cuts using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Cooking times for beef are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick steaks rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

Cut of MeatThickness or WeightApproximate Cooking Time
Beef, ground¾” thick8 to 10 min direct high heat (450° to 550°F), turning once
Filet mignon steak¾” thick4 to 6 min direct high heat (450° to 550°F), turning once
1″ thick6 to 8 min direct high heat (450° to 550°F), turning once
1¼” thick8 to 10 min direct high heat (450° to 550°F), turning once
1½” thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
2″ thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
Flank steak¾” thick8 to 10 min direct medium heat (350° to 450°F), turning once
Flat iron steak1″ thick8 to 10 min direct medium heat (350° to 450°F), turning once
Hanger steak1″ thick8 to 10 min direct medium heat (350° to 450°F), turning once
Hot dog4 oz5 to 7 min direct medium heat (350° to 450°F), turning once
Kabob1″ cubes4 to 6 min direct high heat (450° to 550°F), turning once
1½” cubes6 to 7 min direct high heat (450° to 550°F), turning once
New York strip steak¾” thick4 to 6 min direct high heat (450° to 550°F), turning once
1″ thick6 to 8 min direct high heat (450° to 550°F), turning once
1¼” thick8 to 10 min direct high heat (450° to 550°F), turning once
1½” thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
2″ thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
Porterhouse steak¾” thick4 to 6 min direct high heat (450° to 550°F), turning once
1″ thick6 to 8 min direct high heat (450° to 550°F), turning once
1¼” thick8 to 10 min direct high heat (450° to 550°F), turning once
1½” thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
2″ thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
Rib eye steak¾” thick4 to 6 min direct high heat (450° to 550°F), turning once
1″ thick6 to 8 min direct high heat (450° to 550°F), turning once
1¼” thick8 to 10 min direct high heat (450° to 550°F), turning once
1½” thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
2″ thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
Rib roast, boneless5–6 lb1¼ to 1¾ hours indirect medium heat (350° to 450°F)
Rib roast, with bone5–6 lb1½ to 2 hours indirect medium heat (350° to 450°F)
8 lbsear 10 min direct medium heat (350° to 450°F), turning once; grill 2-1⁄3 to 3 hours indirect low heat (250° to 300°F)
Skirt steak½” thick4 to 6 min direct high heat (450° to 550°F), turning once
Strip loin roast, boneless4–5 lbsear 10 min direct medium heat (350° to 450°F), turning once; grill 40 to 50 min indirect medium heat
T-bone steak¾” thick4 to 6 min direct high heat (450° to 550°F), turning once
1″ thick6 to 8 min direct high heat (450° to 550°F), turning once
1¼” thick8 to 10 min direct high heat (450° to 550°F), turning once
1½” thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
2″ thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat
Tenderloin, whole3½–4 lbsear 15 min direct medium heat (350° to 450°F), turning a quarter turn every 4 min; grill 20 to 30 min indirect medium heat
Top sirloin1½” thicksear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
Tri-tip roast2–2½ lbsear 10 min direct medium heat (350° to 450°F), turning once; grill 20 to 30 min indirect medium heat
Veal rib chop1″ thick6 to 8 min direct high heat (450° to 550°F), turning once

Enjoy a Lifetime of the Best Grilling Experience!!!