Beef & lamb

Steaks

Ribeye, filet, sirloin, and London broil: temperatures and timing.

Best Filet Mignon Recipe on the Grill

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.

4 min read

Grilling an Inch and a Half Ribeye

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.

3 min read

How Long to Grill London Broil

How long to grill a 1-inch London broil for medium-rare, plus marinating tips and the mistakes that make this lean cut tough.

3 min read

Slow Smoked Sirloin Steak

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.

3 min read

Smoked Beef Tenderloin Time and Temp

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.

3 min read

Smoked Ribeye Temperature Guide

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.

4 min read

Smoking London Broil for Tenderness

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.

3 min read

What Temp to Grill a Tomahawk Steak

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.

3 min read

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