Charcoal 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 Texan thing.

What
You'll Need

Best Beef Cuts
for Grilling

  • Burgers
  • Flank Steak
  • Flat Iron
  • Ribeye
  • Skirt Steak
  • Strip Steak
  • Top Sirloin

A Step-by-Step Guide

Grilling Like a Texan

01

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
If you can hold your hand 4 inches above the charcoal flames for 4 seconds before the heat requires you to move your hand, the grill is about 400°F.
02

Clean grates

Always start grilling with clean grates. Use a grill brush to remove any residue left on grates.
Allow the fire to heat grates to make cleaning easier.
03

Season steaks

Season steaks on both sides.
Use your favorite steak rub or keep it simple with salt and pepper.
04

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.
Use tongs instead of a fork to flip steaks. This keeps delicious juices inside and prevents steak from drying out.
05

Determine doneness

Grilling on the other side until internal temperature reaches 140°F with meat thermometer inserted into the thickest part of steak.
Remove steaks 5-10°F before desired doneness. Check out our doneness chart to learn more about your preferences.
06

Let it rest

Rest steaks on a cutting board for 5-10 minutes. This allows the juices to redistribute for the best tasting steak around.
The steak’s internal temperature continues to rise during resting.
07

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