Direct-Grilling Meat
For a charcoal grill, place meat on grill rack directly over medium coals. Grill, uncovered, for the time given below or to desired doneness, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above). Test for doneness using a meat thermometer.
| Cut | Thickness/ Weight | Grilling Temperatures | Approximate Direct-Grilling Time | Doneness |
| Beef | ||||
| Boneless steak (ribeye, tenderloin, top loin) | 1 inch | Medium | 11 to 15 minutes 14 to 18 minutes |
145 degrees F medium rare 160 degrees F medium |
| Boneless steak (ribeye, tenderloin, top loin) | 1-1/2 inches | Medium | 15 to 19 minutes 18 to 23 minutes |
145 degrees F medium rare 160 degrees F medium |
| Boneless top sirloin steak | 1 inch | Medium | 14 to 18 minutes 18 to 22 minutes |
145 degrees F medium rare 160 degrees F medium |
| Boneless top sirloin steak | 1-1/2 inches | Medium | 20 to 24 minutes 24 to 28 minutes |
145 degrees F medium rare 160 degrees F medium |
| Boneless tri-tip steak (bottom sirloin) | 3/4 inch | Medium | 9 to 11 minutes 11 to 13 minutes |
145 degrees F medium rare 160 degrees F medium |
| Boneless tri-tip steak (bottom sirloin) | 1 inch | Medium | 13 to 15 minutes 15 to 17 minutes |
145 degrees F medium rare 160 degrees F medium |
| Flank steak | 1-1/4 to 1-3/4 pounds | Medium | 17 to 21 minutes | 160 degrees F medium |
| Steak with bone (porterhouse, rib, T-bone) | 1 inch | Medium | 11 to 14 minutes 13 to 16 minutes |
145 degrees F medium rare 160 degrees F medium |
| Steak with bone (porterhouse, rib, T-bone) | 1-1/2 inches | Medium | 18 to 21 minutes 22 to 25 minutes |
145 degrees F medium rare 160 degrees F medium |
| Ground Meat | ||||
| Patties (beef, lamb, pork, or veal) | 1/2 inch | Medium | 10 to 13 minutes | 160 degrees F medium |
| Patties (beef, lamb, pork, or veal) | 3/4 inch | Medium | 14 to 18 minutes | 160 degrees F medium |
| Lamb | ||||
| Chop (loin or rib) | 1 inch | Medium | 12 to 14 minutes 15 to 17 minutes |
145 degrees F medium rare 160 degrees F medium |
| Chop (sirloin) | 3/4 to 1 inch | Medium | 14 to 17 minutes | 160 degrees F medium |
| Pork | ||||
| Chop with bone (loin or rib) | 3/4 to 1 inch | Medium | 11 to 14 minutes | 160 degrees F medium |
| Chop with bone (loin or rib) | 1-1/4 to 1-1/2 inches | Medium | 18 to 22 minutes | 160 degrees F medium |
| Chop (boneless top loin) | 3/4 to 1 inch | Medium | 12 to 15 minutes | 160 degrees F medium |
| Chop (boneless top loin) | 1-1/4 to 1-1/2 inches | Medium | 17 to 21 minutes | 160 degrees F medium |
| Sausages, cooked | Medium | 3 to 7 minutes | Heated through | |
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