Beef Grilling Chart

I have had this chart for some time. Don't know where I got it but I use it when I make beef dishes. Hope it helps you too!

Beef should have an internal temp between 145 to 160 degrees F (63 to 70 degrees C), depending on how well done you prefer your steak and burgers.

Beef

Cut           Method Heat Time          Internal Temp.(minimum)
Steaks ---- ---- ---- ----
3/4 in. thick Direct High 3 to 5 min./side      145 F (63 C)
1 1/2 in. thick Direct High 7 to 8 min./side      145 F (63 C)
2 in. thick         Direct       High 10 to 12 min./side  145 F (63 C)

Kabobs ---- ---- ---- ----
1 in. cubes Direct High 3 to 4 min./side      145 F (63 C)

Hamburger Patties ---- ---- ---- ----
1/2 in. thick Direct High 3 min./side      160 F (70 C)

Roast ---- ---- ---- ----
4 to 6 pounds Indirect Medium 18 to 22 min./pound         145 F (63 C)

Sirloin Tip ---- ---- ---- ----
3 1/2 to 4 pounds Indirect Medium 20 to 25 min./pound  145 F (63 C)

Back Ribs ---- ---- ---- ----
single ribs Direct High 10 min./side 160 F (70 C)
rib rack Indirect Medium 3 hours 160 F (70 C)

Tenderloin ---- ---- ---- ----
2 to 3 pounds Direct High     10 to 12 min./side        145 F (63 C)
4 to 6 pounds Direct High     12 to 15 min./side        145 F (63 C)

Veal
Steaks ---- ---- ---- ----
1 inch thick Direct High         5 to 7 min./side         145 F (63 C)

Chops ---- ---- ---- ----
1 inch thick Direct High         5 to 7 min./side         145 F (63 C)

Boneless Roast ---- ---- ---- ----
2 to 3 pounds Indirect Medium 18 to 20 min./side 145 F (63 C)