Star Ranch Angus: Real. American. Beef.

Guide to Broiling Star Ranch Angus^TM Beef

Beef Cut	Weight/Thickness	Distance from Heat (inches)	Approximate Total Cooking Time (minutes)
Shoulder Top Blade Steak (Flat Iron)	8 ounces each	3 to 4	15 to 20
Shoulder Steak, boneless (marinate)	3/4 inch 1 inch	2 to 3 3 to 4	10 to 13 16 to 21
Rib Steak, small end	3/4 inch 1 inch	2 to 3 3 to 4	9 to 12 13 to 17
Ribeye Steak	3/4 inch 1 inch	2 to 3 3 to 4	8 to 10 14 to 18
Porterhouse/T-bone Steak	3/4 inch 1 inch	2 to 3 3 to 4	10 to 13 15 to 20
Top Loin (Strip) Steak, boneless	3/4 inch 1 inch	2 to 3 3 to 4	9 to 11 13 to 17
Tenderloin Steak	1 inch 1-1/2 inches	2 to 3 3 to 4	13 to 16 18 to 22
Top Sirloin Steak, boneless	3/4 inch 1 inch 1-1/2 inches 2 inches	2 to 3 3 to 4 3 to 4 3 to 4	9 to 12 16 to 21 26 to 31 34 to 39
Top Round Steak (marinate)	3/4 inch 1 inch 1-1/2 inches	2 to 3 2 to 3 3 to 4	12 to 13 17 to 18 27 to 29
Bottom Round Steak (Western Griller) (marinate)	1-1/4 inches	3 to 4	18 to 20
Flank Steak (marinate)	1-1/2 to 2 pounds	2 to 3	13 to 18
Ground Beef Patties	1/2 inch (4 ounces each) 3/4 inch (6 ounces each)	3 to 4 3 to 4	10 to 12 12 to 14
Kabobs, beef only	1 pound 1 x 1-1/4-inch cubes	3 to 4	7 to 11

All cook times are based on beef removed directly from refrigerator.

Courtesy of The Beef Checkoff