C harcoal grilling is a quick, direct-heat cooking method that uses a grate over piping hot charcoal flames.
Firing up the grill is one of the most exciting activities here in Texas. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, grilling is more than a way to cook—it’s a
What
You'll Need
Best Beef Cuts
for Grilling
- Burgers
- Flank Steak
- Flat Iron
- Ribeye
- Skirt Steak
- Strip Steak
- Top Sirloin
Fire up the grill
Place charcoal in grill in a single-layered grid pattern. This prevents hot and cold spots. Heat grill to 400°F
Clean grates
Always start grilling with clean grates. Use a grill brush to remove any residue left on grates.
Season steaks
Season steaks on both sides.
Get to grilling
Place steaks on grates and grill until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once.
Determine doneness
Grilling on the other side until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of steak.
Let it rest
Rest steaks on a cutting board for 3 minutes. This allows the juices to redistribute for the best tasting steak around.
Slice
Slice steaks against the grain.
Cooking Time Guide
| Beef Cut | Thickness/Weight | Cooking Time |
|---|---|---|
Flat Iron |
8 oz. each | 10-14 minutes |
Ribeye (boneless) |
3/4 inch | 7-10 minutes |
| 1 inch | 10-14 minutes | |
Strip |
3/4 inch | 7-10 minutes |
| 1 inch | 11-14 minutes | |
Top Sirloin |
3/4 inch | 7-11 minutes |
| 1 inch | 11-15 minutes | |
| 1 1/2 inch | 22-26 minutes | |
Skirt |
1-1 1/2 lbs. | 7-12 minutes |
Flank |
1 1/2-2 lbs. | 11-16 minutes |
