Cooking Ribeye steaks???
29 December 2010, 02:54 PM
#31
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29 December 2010, 04:31 PM
#32
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Taken from the Weber site : http://www.weber.com/grillout/grilling-guides.aspx
Cut of Meat
Thickness or Weight
Approximate Cooking Time
Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin3/4 inch thick
1 inch thick 8 to 10 minutes (Direct Medium)
10 to 12 minutes (Direct Medium) 1-1/4 inches thick14 to 16 minutes (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect Medium) 1-1/2 inches thick16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect Medium) 2 inches thick20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect Medium)Skirt steak1/4 to 1/2 inch thick5 to 7 minutes (Direct High)Flank steak1-1/2 to 2 pounds, 3/4 inch thick12 to 15 minutes (Direct Medium)Tenderloin, whole3-1/2 to 4 pounds35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect Medium)Ground beef patties3/4 inch thick8 to 10 minutes (Direct Medium)Rib-eye roast, boneless5 to 6 pounds1-1/2 to 2 hours (Indirect Medium)Tri-tip roast2 to 2-1/2 pounds30 to 40 minutes (Sear 10 minutes Direct High, then 20 to 30 minutes Indirect Medium)Rib roast12 to 14 pounds2-1/2 to 2-3/4 hours Indirect MediumVeal loin chops1 inch thick10 to 12 minutes (Direct Medium)
Cut of Meat
Thickness or Weight
Approximate Cooking Time
Steaks: New York, porterhouse, rib-eye, sirloin, T-bone, tenderloin3/4 inch thick
1 inch thick 8 to 10 minutes (Direct Medium)
10 to 12 minutes (Direct Medium) 1-1/4 inches thick14 to 16 minutes (Sear 10 minutes Direct High, then 4 to 6 minutes Indirect Medium) 1-1/2 inches thick16 to 18 minutes (Sear 10 minutes Direct High, then 6 to 8 minutes Indirect Medium) 2 inches thick20 to 24 minutes (Sear 10 minutes Direct High, then 10 to 14 minutes Indirect Medium)Skirt steak1/4 to 1/2 inch thick5 to 7 minutes (Direct High)Flank steak1-1/2 to 2 pounds, 3/4 inch thick12 to 15 minutes (Direct Medium)Tenderloin, whole3-1/2 to 4 pounds35 to 50 minutes (medium rare) (Sear 20 minutes Direct Medium, then 15 to 30 minutes Indirect Medium)Ground beef patties3/4 inch thick8 to 10 minutes (Direct Medium)Rib-eye roast, boneless5 to 6 pounds1-1/2 to 2 hours (Indirect Medium)Tri-tip roast2 to 2-1/2 pounds30 to 40 minutes (Sear 10 minutes Direct High, then 20 to 30 minutes Indirect Medium)Rib roast12 to 14 pounds2-1/2 to 2-3/4 hours Indirect MediumVeal loin chops1 inch thick10 to 12 minutes (Direct Medium)
Last edited by kbsub; 29 December 2010 at 04:37 PM.
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