Start here · Essential guide
Steak Grilling Temperature Guide
The right grill and internal temps for steak, from a 450-650°F sear to reverse-sear ranges, plus a doneness chart and the 3-3-3 rule explained.
Beef & lamb
Ribeye, filet, sirloin, and London broil: temperatures and timing.
Start here · Essential guide
The right grill and internal temps for steak, from a 450-650°F sear to reverse-sear ranges, plus a doneness chart and the 3-3-3 rule explained.
How to grill filet mignon with a great crust and a tender, medium-rare center, including timing for thick cuts, common mistakes, and a butter finish.
How long to grill a 1.5-inch ribeye for every doneness level, plus a two-zone method to get a great crust without drying it out.
How long to grill a 1-inch London broil for medium-rare, plus marinating tips and the mistakes that make this lean cut tough.
Step-by-step propane grill instructions for ribeye, including preheat temp, burner zones, lid position, and how long to grill for each doneness.
How to slow smoke a sirloin steak with a reverse sear, including timing at 225-250°F on a pellet smoker and why sirloin needs closer watching than fattier cuts.
How long to smoke a beef tenderloin by weight at 225-275°F, with wood recommendations and how whole tenderloin relates to individual filet mignon steaks.
The right smoker and sear temps for a reverse-seared ribeye, with timing by thickness, doneness targets, and answers to the most common smoked ribeye questions.
How to smoke London broil at 225°F for the best texture, plus what actually makes this lean cut tender and why longer isn't always better.
What Thor's hammer meat is, why beef shank is normally cheap, what this specialty cut costs, and how to cook it low and slow.
The right reverse-sear temps for a tomahawk steak, with timing guidance by thickness and weight, and why this cut needs a two-stage cook.
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