Grilling perfectly tender beef takes practice and a little know-how. Follow the chart above and you’ll be one step closer to backyard cooking mastery. Keep in mind that the following cuts, thicknesses, weights and grilling times are meant to be guidelines rather than hard-and-fast rules. The times listed here for beef are to medium doneness unless otherwise noted.

Cooking times can be affected by factors like altitude, outside temperature and desired doneness.

Grill patties and steaks 1 inch thick or less using the direct method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick steaks over direct high heat and finish grilling over indirect medium heat, turning once halfway through grilling time. Grill roasts and thicker cuts using the indirect method for the time listed, or until a thermometer registers the desired temperature.

Don’t forget to let roasts, larger cuts of meat and thick steaks rest 10 to 15 minutes before carving. The juices will stay locked in, leaving you with a tender, juicy cut of beef.