[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-562888-105":53,"doc-detail-562888-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","grilling-guidelines-beef-cut-weightthickness","GRILLING GUIDELINES - Beef Cut Weight/Thickness","","Grilling guidelines focused on beef cuts, listing typical weight or thickness ranges and the approximate total cooking times needed for medium-rare to medium doneness. The chart breaks down multiple steaks and roasts by cut (including marinated options) and provides temperature targets such as 145°F for medium rare and 160°F for medium. Additional notes explain charcoal and gas grilling setup, heat-checking by hand test, flare-up prevention, and resting/removal temperatures.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/grilling-guidelines-beef-cut-weightthickness/562888/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/grilling-guidelines-beef-cut-weightthickness/562888.png","ImageObject",442,249,{"name":88,"@type":89},"iuabcfuw","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-30","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",9,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What internal temperatures define medium rare and medium doneness in the chart?","Question",{"text":109,"@type":110},"Medium rare is targeted at about 145°F, and medium doneness at about 160°F. The chart also includes specific removal temperatures for resting steps.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"How are charcoal grilling times and heat readiness described?",{"text":114,"@type":110},"For charcoal grilling, coals should be medium and ash-covered (about 30 minutes), spread in a single layer, and cooking temperature should be checked before grilling.",{"name":116,"@type":107,"acceptedAnswer":117},"What should be done if the grill heat is too high for beef?",{"text":118,"@type":110},"If grilled over excessively high heat, the exterior can overcook or char before the interior reaches the desired doneness, and charring is not recommended.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},562888,1792038618,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":4},3985747874027,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","GRILLING GUIDELINES \nBeef Cut Weight/Thickness \nCHARCOAL GRILLING GAS GRILLING Approximate Total Cooking Time for Medium Rare (145 oF) to Medium (160 oF) \nminutes \nCHUCK \nChuck Eye Steak, Boneless \n¾ inch 1 inch \n9 to 11 12 to 14 \n9 to 12 13 to 17 \n\n| Top Blade Steak, Boneless | ¾ inch\u003Cbr>1 inch | 6 to 9\u003Cbr>9 to 13 | 6 to 9\u003Cbr>10 to 13 |\n| --- | --- | --- | --- |\n| Flat Iron Steak | 8 oz each | 10 to 14 | 12 to 16 |\n| Shoulder Steak, Boneless (marinate) | 3/4 inch\u003Cbr>1 inch | 8 to 12\u003Cbr>12 to 17 | 9 to 12\u003Cbr>15 to 19 |\n| Ranch Steak | 3/4 inch\u003Cbr>1 inch | 8 to 11\u003Cbr>11 to 14 | 8 to 11\u003Cbr>12 to 16 |\n| Petite Tender Roast | 8 to 12-oz each * | 14 to 18 | 14 to 19 |\n\nDenver Steak \n1/2 inch 3/4 inch 1 inch \n4 to 7 \n7 to 10 10 to 14 \n5 to 8 \n8 to 11 12 to 17 \nRIB Ribeye Steak, Bone-In \n3/4 inch \n1 inch 1-1/2 inches ** \n7 to 9 \n9 to 11 19 to 24 \n7 to 9 \n9 to 12 20 to 25 \nRibeye Steak, Boneless \n3/4 inch \n1 inch 1-1/2 inches ** \n7 to 10 10 to 14 \n16 to 20 \n7 to 9 \n9 to 14 15 to 19 \nLOIN Porterhouse/T-Bone Steak \n3/4 inch \n1 inch 1-1/2 inches ** \n8 to 11 11 to 16 \n19 to 24 \n9 to 13 15 to 19 20 to 25 \n\n| Strip Steak, Boneless | 3/4 inch\u003Cbr>1 inch | 7 to 10\u003Cbr>11 to 14 | 7 to 10\u003Cbr>11 to 15 |\n| --- | --- | --- | --- |\n\nTenderloin Steak \n3/4 inch \n1 inch 1-1/2 inches ** \n7 to 10 10 to 14 \n14 to 18 \n7 to 10 11 to 15 \n16 to 20 \nSIRLOIN \nTop Sirloin Steak, Boneless \n3/4 inch \n1 inch 1-1/2 inches * \n7 to 11 11 to 15 22 to 26 \n8 to 13 13 to 16 24 to 30 \n\n| | Tri-Tip Steak | 3/4 inch\u003Cbr>1 inch | 8 to 10\u003Cbr>10 to 14 | 8 to 10\u003Cbr>10 to 14 |\n| --- | --- | --- | --- | --- |\n| ROUND\u003Cbr>Recommend cooking Round\u003Cbr>cuts to medium\u003Cbr>rare (145 oF) doneness only. | Sirloin Tip Center Steak | 3/4 inch\u003Cbr>1 inch | 8 to 9\u003Cbr>11 to 13 | 8 to 11\u003Cbr>13 to 15 |\n| | Sirloin Tip Side Steak (marinate) | 3/4 inch\u003Cbr>1 inch | 8 to 11\u003Cbr>12 to 14 | 8 to 11\u003Cbr>13 to 14 |\n| | Bottom Round Steak (marinate) | 3/4 inch 1 inch 1-1/4 inches | 8 to 10\u003Cbr>12 to 15\u003Cbr>18 to 20 | 11 to 14\u003Cbr>15 to 17\u003Cbr>18 to 20 |\n| | Top Round Steak (marinate) | 3/4 inch 1 inch 1-1/2 inches | 10 to 11\u003Cbr>12 to 14\u003Cbr>20 to 23 | 10 to 11\u003Cbr>16 to 19\u003Cbr>20 to 23 |\n\nEye of Round Steak (marinate) \n3/4 inch 1 inch \n10 to 12 \n13 to 15 \n10 to 12 \n17 to 19 \nPLATE & Skirt Steak (marinate) 1 to 1-1/2 pounds 7 to 12 8 to 12 \nFLANK (4 to 6-inch portions) \nFlank Steak (marinate) \n1-1/2 to 2 pounds \n11 to 16 \n16 to 21 \nOTHER \nGround Beef Patties \nCook to medium (160 oF) doneness. \n1/2 inch (4-oz each) 3/4 inch (6-oz each) \n8 to 10 \n11 to 15 \n7 to 9 \n13 to 14 \nKabobs, beef only 1 x 1-1/4 inches 5 to 7 7 to 9 \n(1 pound) \nFor charcoal grilling, when coals are medium, ashcovered (approximately 30 minutes), spread in single layer and check cooking temperature. Position cooking grid. To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately \n4 seconds for medium heat. For gas grilling, gas grill brands vary greatly and grilling times may need tobe adjusted. Consult owner’s manual for specific grilling information. \nNote: Chart guidelines were developed using Weber Genesis gas grills. \nTrim visible fat before grilling to help prevent \nflare-ups. If food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. Charring is not recommended. \n*Remove from grill when internal temperature(s) reaches 135°F for medium rare; 150°F for medium doneness. Let stand 5 minutes. \n**Remove from grill when internal temperature(s) reaches 140°F for medium rare; 155°F for medium doneness. Let stand 5 minutes. \n28 PREPARING BEEF CONFIDENT COOKING WITH BEEF 29","cbCaii0ispHa7zrR","https://ap.wps.com/l/cbCaii0ispHa7zrR","pdf",191768,"English","# Grilling Guidelines\n## Beef Cuts: Time and Doneness Targets\n## Charcoal and Gas Grilling Notes\n## Doneness Removal and Resting Notes","[{\"question\":\"What internal temperatures define medium rare and medium doneness in the chart?\",\"answer\":\"Medium rare is targeted at about 145°F, and medium doneness at about 160°F. The chart also includes specific removal temperatures for resting steps.\"},{\"question\":\"How are charcoal grilling times and heat readiness described?\",\"answer\":\"For charcoal grilling, coals should be medium and ash-covered (about 30 minutes), spread in a single layer, and cooking temperature should be checked before grilling.\"},{\"question\":\"What should be done if the grill heat is too high for beef?\",\"answer\":\"If grilled over excessively high heat, the exterior can overcook or char before the interior reaches the desired doneness, and charring is not recommended.\"}]","GRILLING GUIDELINES - Beef Cut Weight/Thickness | PDF",1791809978]