Cook ground beef to 160F internal temperature measured with a kitchen thermometer.
Times listed below are approximate. Since cooking conditions may vary, adjustments in cooking times may be necessary.
Products with a "bone in" are more difficult to cook. The grill surfaces make contact with the bone, not the meat continually through the cooking time. Turning the meat may be necessary for best results.
| Contact Grill Cooking Chart | Portion Weight | Thickness | Cooking Time |
| Burgers, Gourmet | 5 oz | 1/2" to 3/4" | 5 min |
| Filet Mignon | 5 oz | 1" | 5 min |
| Filet Mignon | 6 oz | 1-1/4" | 5 min |
| Filet Mignon | 9 oz | 1-3/4" | 9 min |
| Filet Mignon, Bacon Wrapped | 5 oz | 1-1/4" | 5 min |
| Ribeye Steak, Boneless | 10 oz | 1-1/8" | 5 min |
| Strip Sirloin, Boneless | 7 oz | 3/4" | 3 to 4 min |
| Strip Sirloin, Boneless | 10 oz | 1" | 5 min |
| Tenderloin Kabobs | 8 oz | 4 to 5 min | |
| Tenderloin Tips | 4 to 5 min | ||
| Top Sirloin Steak | 4 oz | 3/4" | 4 min |
| Top Sirloin Steak | 7 oz | 1" | 5 min |
| Notes: | |||
(1)
All steak times indicate cooking to medium rare. |
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(2)
The United States Department of Agriculture recommends that ground
beef be cooked to an internal temperature of 160F measured with
a kitchen thermometer designed to measure thin foods. |
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