Grillmaster Cheat Sheet

Grillmaster Cheat Sheet

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


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