Because it’s fast, healthy, and easy, grilling is one of our go-to methods for cooking meat when the weather cooperates. When the weather prohibits outdoor cooking, you can use the same cooking times for expert results indoors on a grill pan. There’s no stopping your grilling endeavors—no matter the season or weather.
Direct-Heat Grilling Guide
Before we go any further, be sure you know how to control grill temperature for direct heat grilling. Buy It: Weber Chimney Starter ($26, Target) Now that you’ve studied up on all things heat maintenance, here’s how to proceed depending on your grill type.
For Charcoal Grills
Light the grill using this process (choose from a fire starter, electric starter, or chimney starter), then adjust coals to medium heat. At this temperature, you should be able to hold your palm above the heat source close to cooking level for about 4 seconds before you need to pull it away. Place the meat on a grill rack directly over the medium coals.
For Gas Grills
Preheat the grill, then reduce the heat to medium. Place the meat on a grill rack over the heat. Now comes the answer to one of the most common grilling questions we receive: “Grill with the top open or closed?” When you direct-heat grill, leave that lid closed, except when flipping the meat. The BH&G Test Kitchen recommends always covering for better heat control on both gas and charcoal grills. Grill your meat for the time given below or to desired doneness. Turn once halfway through grilling, then test for doneness using a meat thermometer (one of our 9 essential grill tools!). Buy It: OXO Digital Instant-Read Thermometer ($23, Bed Bath & Beyond) The United States Department of Agriculture (USDA) recommends the following safe internal temperature for your meats, cooked via direct heat grilling or otherwise.
Beef: 145°FGround meat: 160°FPork: 145°FChicken or turkey: 165°F
Place meat on a grill rack directly over medium coals on a charcoal grill. Grill, uncovered, for the time given below or to desired doneness, turning once halfway through grilling. Test for doneness using a meat thermometer. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over the heat. Cover and grill as above. Test for doneness using a meat thermometer.
How to Direct-Heat Grill Steak
Cook your tenderloin, ribeye, or preferred cut of beef over high heat for the times below to achieve a perfect medium-rare. Add 2 to 4 minutes to reach a medium meat doneness level.
¾-inch thickness: 9 to 11 minutes1-inch thickness: 10 to 15 minutes 1½-inch thickness: 15 to 20 minutes
How to Direct-Heat Grill Burgers
Shape your ground beef, turkey, or chicken patties under one inch for best results via direct gas grill or direct charcoal grill. Cook over high heat. (P.S. Learn exactly how to tell when your burger is done.)
½-inch thickness: 10 to 13 minutes¾-inch thickness: 14 to 18 minutes
How to Direct-Heat Grill Pork
Whether you go boneless or bone-in, grill pork over medium heat.
1-inch-thick pork chop loin or rib: 12 to 14 minutes ¾- to 1-inch-thick pork chop sirloin: 14 to 17 minutes¾- to 1-inch-thick pork tenderloin: 10 to 12 minutes1¼- to 1½-inch-thick pork tenderloin: 15 to 18 minutes
How to Direct-Heat Grill Chicken or Turkey
For direct-heat grilling poultry, stick with medium heat for juicy results. Use indirect grilling for whole and half chickens or turkeys and most bone-in cuts.
6 to 8 ounces boneless chicken breasts: 15 to 18 minutes4 to 5 ounces boneless thighs: 12 to 15 minutes8 to 10 ounces (¾- to 1-inch-thick) tenderloins: 16 to 20 minutes
Slip on that apron, grab your tongs, and choose your potluck sides, summer drinks, and refreshing desserts to round out your cookout menu.
