BEEF CUT	THICKNESS	TOTAL COOKING TIME
Tenderloin	1-inch	13 to 15 minutes
Rib-eye, Boneless	3/4-inch 1 inch	6 to 8 minutes 11 to 14 minutes
Rib-eye, Bone-in	3/4-inch 1-inch	6 to 8 minutes 9 to 12 minutes
T-Bone/Porterhouse	3/4-inch 1-inch	10 to 12 minutes 14 to 16 minutes
Top Loin (Strip)	3/4-inch 1-inch	10 to 12 minutes 15 to 18 minutes
Top Sirloin	3/4-inch 1-inch	13 to 16 minutes 17 to 21 minutes
Inside Skirt	3/4-inch 1-inch	8 to 10 minutes 10 to 12 minutes
Tri-Tip	2-inches 3-inches	45 to 55 minutes 60 to 70 minutes

Steaks for Broiling
Broil on rack of broiler pan so that surface of beef is 3 to 4 inches from heat for 1-inch steak; 2 to 3 inches for 3/4-inch steak and 1-inch for tenderloin. Broil per chart for medium-rare to medium, turning occasionally.

BEEF CUT	THICKNESS	TOTAL COOKING TIME
Tenderloin	1-inch	13 to 16 minutes
Rib-eye, Boneless	3/4-inch 1-inch	8 to 10 minutes 14 to 16 minutes
Rib-eye, Bone-in	3/4-inch 1-inch	9 to 12 minutes 13 to 17 minutes
T-Bone/Porterhouse	3/4-inch 1-inch	10 to 13 minutes 15 to 20 minutes
Top Loin (Strip)	3/4 inch 1 inch	9 to 12 minutes 13 to 17 minutes
Top Sirloin	3/4-inch 1-inch	9 to 12 minutes 16 to 21 minutes
Inside Skirt	3/4-inch 1-inch	9 to 11 minutes 11 to 13 minutes
Tri-Tip	2-inches 3-inches	50 to 60 minutes 65 to 75 minutes

All cooking times are approximate and are based on removing beef directly from refrigerator.