This guide to direct gas and charcoal grilling time, temperature—and other tips—walks you through every step of the cooking process, whether you're flipping burgers, searing steaks, or cooking chicken so that you can be a master of the barbecue at every cookout.

Direct-Heat Grilling Time and Temp Guide

For Charcoal Grills

Light the grill, then adjust the 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 pulling it away. Place the meat on a grill rack directly over the medium coals.

For Gas Grills

Preheat the gas 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.

Prepare your meat for the grilling times listed below or to the desired doneness. Turn once halfway through grilling, then test for doneness using a meat thermometer (one of our nine essential grill tools!).

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°F
• Ground meat: 160°F
• Pork: 145°F
• Chicken 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 grilling 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 minutes
• 1-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 for these grilling times. (P.S. Learn exactly how to tell when your burger is done.)

• ½-inch thickness: 10 to 13 minutes
• ¾-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 minutes
• ¾- to 1-inch-thick pork tenderloin: 10 to 12 minutes
• 1¼- 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, following the grilling times for each cut of poultry.

• 6 to 8 ounces boneless chicken breasts: 15 to 18 minutes
• 4 to 5 ounces boneless thighs: 12 to 15 minutes
• 8 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.

More Grilling Tips

Because it's fast, healthy, and easy, grilling is one of our go-to methods for cooking meat when the weather cooperates. But when the weather prohibits outdoor cooking, you can use the same cooking times for expert results indoors on a grill pan or an indoor barbecue. There's no stopping your grilling endeavors—no matter the season or weather.

Whatever type of grill you use, make sure you know how to control grill temperature for direct heat grilling.

While it's not difficult to get a fire going on a gas grill, learning the right way to start a charcoal grill may take some practice. A chimney starter is a helpful tool for getting those coals to the right heat. Remember, the coals should be ashy gray before you start cooking.

Don't forget about grilling vegetables, especially when they're in season. Grilling vegetables brings out the depth of their flavor in a way roasting doesn't. Try one of these recipes to go with your steak or chicken at your next cookout.