Serves: 5
Approximate Total Approximate Total
Broiling Time (minutes) Grilling Time (minutes)
Approximate Inches 145° 160° 145° 160°
Thickness or from (medium- (medium) (medium- (medium)
Beef Cut Weight Heat rare) rare)
Rib and Rib Eye Steaks 3/4 to 1 inch 2 to 4 8 15 7 12
Top Loin Steak 3/4 to 1 inch 2 to 4 8 17 7 12
(boneless)
Porterhouse and 1 inch 3 to 4 10 15 10 14
T-Bone Steaks
Sirloin Steak (boneless) 3/4 to 1 inch 2 to 4 10 21 12 16
Sirloin Cubes (kabobs) 1 to 1 1/4 inches 3 to 4 9 12 8 11
Tenderloin Steak 1 inch 2 to 3 10 15 11 13
Tri-Tip Roast* 1 1/2 to 2 pounds 4 to 5 25 30 30 35
(bottom sirloin)
Chuck Shoulder 1 inch 3 to 4 14 18 14 20
Steak** (boneless)
Eye Round Steak 1 inch 2 to 3 9 11 9 12
Top Round Steak** 1 inch 3 to 4 15 18 12 14
Flank Steak** 1 to 1 1/2 pounds 2 to 3 12 14 12 15
Ground Beef Patties 1/2 inch 3 to 4 # 10 # 7 to 9
3/4 inch 3 to 4 # 13 # 10 to 11
*Cover roast with tent of aluminum foil and let stand 15 to 20 minutes before carving. Temperature will continue to rise about 5° and roast will be easier to carve as juices set up.
**Marinate beef 6 to 8 hours to tenderize.
# Not recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This TIMETABLE FOR BROILING OR GRILLING BEEF recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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