Don’t guess at cooking times and temperatures… Just keep this handy printable cheat sheet near the grill.
| Food | Size | Time over medium-high direct heat unless noted |
Internal Temperature* |
| Burgers | 3/4 inch thick | 5 minutes, then flip and cook 3 more minutes for medium | N/A |
| Skirt Steak | 1/2 inch thick | 5 minutes, then flip and cook 3 more minutes | 130° |
| Flank Steak | 3/4 to 1 inch thick | 6 to 8 minutes, then flip and cook 5 to 7 more minutes | 130° |
| Filet Mignon | 1 to 1 1/4 inches thick | 6 minutes per side | 125° |
| Top Sirloin Steak | 3/4 inch thick | 4 to 5 minutes per side | 130° |
| Strip Steak | 3/4 to 1 inch thick | 6 minutes per side | 130° |
| Rib-Eye Steak | bone-in; 1 inch thick | 5 to 6 minutes per side | 125° |
| T-Bone/Porterhouse Steak | 1 to 1 1/2 inches thick | 6 to 8 minutes per side, covered, over indirect heat, then 2 minutes per side over direct heat | 125° |
| Boneless Chicken Breast | 6 to 8 ounces each | 5 to 6 minutes per side | 160° |
| Chicken Thighs and Drumsticks | 10 ounces each | 15 minutes over indirect heat (skin-side up and covered), then flip and cook, uncovered, 10 to 12 more minutes | 160° |
| Pork Chops | bone-in; 3/4 to 1 inch thick | 4 to 6 minutes per side | 140° to 145° |
| Pork Tenderloin | 1 pound | 16 to 20 minutes, turning occasionally | 140° to 145° |
| Shrimp | large; peeled and deveined | 2 to 3 minutes per side | N/A |
| Thick Fish Fillets or Steaks (salmon, swordfish or tuna) | 3/4 inch thick; 6 to 8 ounces | 4 to 5 minutes (skin-side down), then flip and cook 2 to 3 more minutes | N/A |
* Beef is cooked to medium rare unless noted. To take the temperature of steak, insert a thermometer into the side. Let all meat and fish rest at least 5 minutes before serving.
Article courtesy of Food Network Magazine
