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Grilling Chart

STEAK GRILLING CHART

INSTRUCTIONS FOR PRE-HEATED GAS GRILL OR RED-HOT CHARCOAL:

Bring thawed steaks to room temperature. Sprinkle generously with our Original Steak Seasoning. Sear steaks over maximum heat: on a charcoal grill, sear 1 minute each side; on a gas grill, sear 2 minutes each side, then reduce heat to medium.

Move steaks to indirect heat and continue grilling using the times listed in the chart below. Remove from grill 5 before desired doneness and allow meat to rest 5-10 minutes before serving. Juices will be absorbed into the meat and bring meat up to desired temperature.

 KANSAS CITY STRIP, RIBEYE, FLAT IRON, SKIRT, PORTERHOUSE, T-BONE, TOP SIRLOIN
 thicknessrare 120-130md. rare 130-140medium 140-150
  inchFirst Side:6 minutes9 minutes9 minutes
Second Side:5 minutes5 minutes7 minutes
 1 inchFirst Side:9 minutes10 minutes10 minutes
Second Side:6 minutes7 minutes8 minutes
 1 inchFirst Side:9 minutes10 minutes10 minutes
Second Side:7 minutes8 minutes9 minutes
 1 inchFirst Side:10 minutes11 minutes12 minutes
Second Side:8 minutes9 minutes11 minutes
 FILET MIGNON, BEEF TENDERLOIN STRIPS AND SEASONED STEAKS
 1 inchFirst Side:5 minutes6 minutes7 minutes
Second Side:4 minutes5 minutes5 minutes
 1 inchFirst Side:6 minutes7 minutes7 minutes
Second Side:5 minutes5 minutes7 minutes
 1 inchFirst Side:7 minutes8 minutes9 minutes
Second Side:5 minutes7 minutes7 minutes
Cooking times listed are for fully thawed steaks. These are suggested guidelines only. Actual times may vary depending on individual kitchen equipment. We highly recommend using a meat thermometer for additional accuracy.


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Direct and Indirect Heat

Searing and Cooking Times


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