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STEAK GRILLING

INSTRUCTIONS FOR PRE-HEATED GAS GRILL or RED-HOT CHARCOAL:

Bring steaks to room temperature. Sprinkle generously with Salt & Pepper or your favorite steak seasoning. Sear steaks over maximum heat: on a charcoal grill, sear 1 minute each side; on a gas grill, sear 2 minutes each side, then reduce heat to medium.

Move steaks to indirect heat and continue grilling using the times listed in the chart below. Remove from grill 5° before desired doneness and allow meat to rest 5-10 minutes before serving. Juices will be absorbed into the meat and bring meat up to desired temperature.

STEAK GRILLING CHART

STRIP, RIBEYE, FLAT IRON, SKIRT, PORTERHOUSE, T-BONE or TOP SIRLOIN

Thickness

Side

Rare
120°-130°

Med. Rare
130°-140°

Medium
140°-150°

3⁄4 inch

First

6 minutes

9 minutes

9 minutes


Second

5 minutes

5 minutes

7 minutes

1 inch

First

9 minutes

10 minutes

10 minutes


Second

6 minutes

7 minutes

8 minutes

11⁄4 inch

First

9 minutes

10 minutes

10 minutes


Second

7 minutes

8 minutes

9 minutes

11⁄2 inch

First

10 minutes

11 minutes

12 minutes


Second

8 minutes

9 minutes

11 minutes

FILET MIGNON, BEEF TENDERLOIN STRIPS or SEASONED STEAKS

Thickness

Side

Rare
120°-130°

Med. Rare
130°-140°

Medium
140°-150°

11⁄4 inch

First

5 minutes

6 minutes

7 minutes


Second

4 minutes

5 minutes

5 minutes

11⁄2 inch

First

6 minutes

7 minutes

7 minutes


Second

5 minutes

5 minutes

7 minutes

13⁄4 inch

First

7 minutes

8 minutes

9 minutes


Second

5 minutes

7 minutes

7 minutes







STEAK BROILING

INSTRUCTIONS FOR PRE-HEATED OVEN BROILER:

Bring steaks to room temperature. Sprinkle generously with Salt & Pepper or your favorite steak seasoning. Place on broiler pan, 4" from heat source and refer to the times listed in the cooking chart below. Remove from oven 5° before desired doneness and allow steaks to rest 5-10 minutes before serving. Juices will be absorbed into the meat and bring meat up to desired temperature.

NOTE: On electric ranges, leave the oven door ajar when broiling. On gas ranges, the door should remain closed. Consult your owner’s manual for specific broiling guidelines.

INDOOR COOKING CHART

TOP SIRLOIN OR RIBEYE STEAKS

Thickness

Side

Rare
120°-130°

Med. Rare
130°-140°

Medium
140°-150°

1 inch

First

4 minutes

5 minutes

6 minutes

 

Second

3 minutes

4 minutes

3 minutes

11⁄2 inch

First

5 minutes

6 minutes

7 minutes

 

Second

4 minutes

3 minutes

6 minutes

FILET MIGNON OR BEEF TENDERLOIN STRIPS

Thickness

Side

Rare
120°-130°

Med. Rare
130°-140°

Medium
140°-150°

1 inch

First

6 minutes

7 minutes

8 minutes

 

Second

5 minutes

6 minutes

7 minutes

11⁄2 inch

First

7 minutes

8 minutes

9 minutes

 

Second

6 minutes

7 minutes

8 minutes

 STRIP, FLAT IRON, FLANK OR SKIRT STEAKS

Thickness

Side

Rare
120°-130°

Med. Rare
130°-140°

Medium
140°-150°

1 inch

First

4 minutes

5 minutes

6 minutes

 

Second

3 minutes

4 minutes

5 minutes

11⁄2 inch

First

5 minutes

6 minutes

7 minutes

 

Second

4 minutes

5 minutes

6 minutes

BONE-IN STEAKS

Thickness

Side

Rare
120°-130°

Med. Rare
130°-140°

Medium
140°-150°

1 inch

First

7 minutes

8 minutes

9 minutes

 

Second

5 minutes

6 minutes

7 minutes

11⁄2 inch

First

8 minutes

9 minutes

10 minutes

 

Second

6 minutes

7 minutes

8 minutes

Cooking times listed are suggested guidelines only. Actual times may vary depending on individual kitchen equipment. Duke's highly recommends using a meat thermometer for additional accuracy.