Steaks should be cooked at a medium heat setting. For charcoal grills, cautiously hold the palm of your hand at cooking height above the ash-covered coals. Count the number of seconds you can hold your hand in that position; approximately 4 seconds is medium heat. All cook times are approximate for medium rare (145°F) to medium (160°F) doneness. Use an instant-read thermometer inserted horizontally into the side of steaks to check doneness. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Always use tongs to turn steaks.

Source: Grill Once, Dine Twice

Beef Cut	Weight/Thickness	Charcoal Grilling (uncovered)	Gas Grilling (covered)
Tender Cuts
Tenderloin Steak	1 inch thick	13-15 minutes	11-15 minutes
Top Loin (Strip) Steak	1 inch thick	15-18 minutes	11-15 minutes
Ribeye Steak	1 inch thick	11-14 minutes	9 to 14 minutes
Top Blade Steak (Flat Iron)	8 ounces	10-14 minutes	12-16 minutes
Top Sirloin Steak, boneless	1 inch thick	17-21 minutes	13-16 minutes
T-Bone/Porterhouse Steak	1 inch thick	14-16 minutes	15-19 minutes
Less Tender Cuts
Top Round (marinate)	1 1/2 to 2 pounds	16 to 18 minutes	16-19 minutes
Flank Steak (marinate)	1 1/2 to 2 pounds	17-21 minutes	16-21 minutes
Skirt Steak	1 1/2 to 2 pounds	10-13 minutes	8-12 minutes

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