Grilling Guide: Every Steak from Your Half Cow
You just picked up 200+ lbs of beef and your freezer is full. Here's how to grill every steak in there — from ribeyes to flank steak — so nothing goes to waste.
12 min read
Tom has been buying half and whole cows from local farms for his own family since 2009. He spent 15 years working with small-scale cattle operations and now helps families find and evaluate farm-direct beef suppliers through Half a Cow Club's directory of 1,200+ producers.
Quick Answer
Most steaks grill in 8-12 minutes total over high heat. Sear 3-4 minutes per side for medium-rare (130°F internal). Pull 5°F below your target — the steak keeps cooking as it rests.
The best cuts for the grill from your half cow: Ribeye (most forgiving), NY strip (best all-around), top sirloin (everyday steak), and tri-tip (grill it whole like a roast). Not sure what cuts you got? See our beef cuts guide.
How Long to Grill a Steak
This table covers every steak cut you'll find in your half cow order. All times assume 1-inch thickness and a preheated grill at 450-500°F. Add 2 minutes per side for every extra half inch of thickness.
| Cut | Rare (120°F) | Med-Rare (130°F) | Medium (140°F) | Heat |
|---|---|---|---|---|
| Ribeye | 3 min/side | 4 min/side | 5 min/side | Direct high |
| NY Strip | 3 min/side | 4 min/side | 5 min/side | Direct high |
| Filet Mignon | 3 min/side | 4 min/side | 5 min/side | Direct high |
| Top Sirloin | 3 min/side | 4 min/side | 5 min/side | Direct high |
| T-Bone | 4 min/side | 5 min/side | 6 min/side | Direct high |
| Tri-Tip | Sear 5 min/side, then indirect 20-30 min to 130°F | Sear + indirect | ||
| Flank Steak | 3 min/side | 4 min/side | 5 min/side | Direct high |
| Skirt Steak | 2 min/side | 3 min/side | 4 min/side | Direct high (hottest) |
| Flat Iron | 3 min/side | 4 min/side | 5 min/side | Direct high |
Always use a thermometer. These times are guidelines. Grill temperature, steak thickness, and starting temp all affect cooking time. Pull 5°F below your target — the steak continues cooking during the rest. See our steak temperature chart for exact doneness temps.
How to Grill Ribeye
You'll get 12-16 ribeye steaks from a half cow. They're the most forgiving steak on the grill — high marbling keeps them juicy even if you overshoot your target temperature by a few degrees.
The Method
- Take the ribeye out of the fridge 30 minutes before grilling
- Pat dry with paper towels — moisture is the enemy of a good sear
- Season generously with coarse salt and black pepper. That's it. Skip the marinade — ribeye has enough flavor on its own
- Preheat grill to high (450-500°F). Clean and oil the grates
- Sear 4 minutes per side for medium-rare (130°F internal)
- Rest 5 minutes on a cutting board before serving
Watch for flare-ups. Ribeyes have more fat than any other steak, and that fat renders and drips onto the flames. Keep a cooler zone on your grill to move the steak if flames get out of control. The char from a flare-up tastes acrid, not smoky.
Sirloin Steak on the Grill
Top sirloin is the everyday steak from your half cow — you'll get 6-10 of them. Less marbling than ribeye means more beefy flavor but less room for error. Don't cook past medium.
The Method
- Salt heavily 40 minutes before grilling (draws out moisture, then reabsorbs for better seasoning)
- Pat dry and add pepper right before grilling
- Grill over high heat, 4 minutes per side for medium-rare
- Rest 5 minutes. Slice against the grain if serving as fajitas
Tip: Sirloin is excellent for weeknight dinners. It's thick enough to get a good sear but cooks in under 10 minutes. Pair with a compound butter (softened butter + garlic + herbs) for a steakhouse finish.
Filet Mignon on the Grill
Your half cow includes 6-8 filet mignon steaks (if you chose boneless on your cut sheet). They're the most tender cut but also the leanest premium steak — which means they dry out fast.
The Method
- Bring to room temperature (30 minutes out of the fridge)
- Brush lightly with oil — filets are lean and stick easily
- Season with salt and pepper. Filets have a mild flavor, so some people add garlic powder
- Sear on high heat 3-4 minutes per side for medium-rare
- For thick filets (2+ inches), use the reverse sear: start on indirect heat to 110°F, then sear
- Rest 5 minutes and top with butter
Don't overcook these. Filets have almost no intramuscular fat. Once they hit medium (140°F), the texture goes from velvety to chalky. Aim for rare to medium-rare. If someone at your table wants well-done, give them a sirloin instead.
Tri-Tip on the Grill
You get one tri-tip per half cow — a triangular muscle from the bottom sirloin that weighs 2-3 lbs. It's best grilled whole like a small roast, not cut into steaks. This is a California BBQ staple and one of the most underrated cuts in your order.
The Method
- Season with a Santa Maria-style rub: coarse salt, black pepper, granulated garlic, and a pinch of cayenne
- Set up a two-zone grill: high heat on one side, no heat on the other
- Sear the tri-tip over direct high heat for 5 minutes per side
- Move to indirect heat and close the lid. Cook 20-30 minutes until 130°F internal
- Rest 10 minutes — this is a thick cut and needs extra resting time
- Slice thin against the grain. The grain changes direction partway through, so angle your knife as you go
Against the grain matters here. Tri-tip has a strong grain pattern. Sliced with the grain, it's chewy. Sliced against it, it's tender enough to cut with a fork. The grain runs in two different directions — look for the lines in the meat and slice perpendicular to them.
New York Strip Grill Time
You'll get 10-14 NY strips from a half cow. They're the best all-around grilling steak — a thick fat cap on one side provides flavor and protection, while the lean interior has a satisfying chew that ribeye lacks.
The Method
- Season with salt 40 minutes ahead, or right before grilling — not in between (salt draws moisture to the surface, which needs time to reabsorb)
- Grill over high heat: 4 minutes on the first side, 3 minutes on the second
- Sear the fat cap edge by holding the steak vertically with tongs for 30 seconds
- Target 130°F for medium-rare. Rest 5 minutes
Don't trim the fat cap. It renders during grilling, basting the meat from the outside. Eat it or leave it on your plate — but cook with it on.
How to Grill T-Bone Steak
If you chose bone-in on your cut sheet, you'll have 6-8 T-bones and 4-6 porterhouses. The challenge: the strip side cooks faster than the tenderloin side because the bone insulates unevenly.
The Method
- Position the steak so the tenderloin (smaller side) faces away from the hottest part of the grill
- Sear 5 minutes on the first side, 4 minutes on the second
- Use a thermometer on the tenderloin side — it's the thicker portion and takes longer
- Pull at 125°F and rest 5-7 minutes. The bone retains heat and will carry-over more than a boneless steak
The two-zone trick: T-bones are thick (often 1.5"+). Start with a hard sear on high heat for 2 minutes per side, then move to indirect heat and close the lid until the internal temp reaches 125°F. This prevents the outside from charring before the inside cooks through.
Flank Steak & Skirt Steak on the Grill
You get one flank steak and 1-2 skirt steaks from a half cow. They're thin, flat, and intensely beefy — the classic fajita and stir-fry cuts. Both grill fast and must be sliced against the grain.
Flank Steak
- • Marinate 2-4 hours (acid + oil + soy)
- • Grill over high heat: 4 min/side
- • Target 130°F max — gets tough past medium
- • Rest 5 min, slice very thin against the grain
- • Best for: fajitas, stir-fry, grain bowls
Skirt Steak
- • Grill screaming hot — the hottest your grill goes
- • 2-3 minutes per side (it's thin)
- • Salt just before cooking — don't marinate long
- • Slice against the grain into strips
- • Best for: carne asada, tacos, fajitas
Confused which is which? Flank is wider, thicker, and from the belly. Skirt is long, thin, and from the plate (diaphragm area). Both are excellent — skirt has more fat and more intense beef flavor.
Grilling Frozen Steak — Can You Do It?
Yes. And it might actually produce a better result than thawed. Serious Eats tested this extensively: frozen steaks develop a better sear (the frozen interior prevents overcooking while the surface gets blazing hot) and lose less moisture during cooking.
How to Grill a Steak From Frozen
- Set up a two-zone grill: high heat on one side, no heat on the other
- Sear the frozen steak directly over high heat for 5-7 minutes per side (longer than thawed)
- Move to indirect heat and close the lid. Cook until internal temp hits 130°F for medium-rare
- Season after the first sear — salt and pepper don't stick to frozen surfaces
- Rest 5 minutes and serve
Best for: Individual steaks (1-1.5" thick) that were vacuum-sealed flat. Doesn't work well for bone-in cuts or steaks frozen in a clump. For more on storing your steaks properly, see our freezer storage guide.
How Much Meat Per Person for a BBQ
When you've got a freezer full of beef, hosting a cookout is easy. Here's how to plan portions so you don't thaw too much — because refreezing thawed steak hurts the quality.
| Scenario | Per Adult | Per Child | Notes |
|---|---|---|---|
| Steak dinner (main) | 8 oz boneless | 4 oz | 12 oz for bone-in |
| BBQ with sides | 6 oz | 3 oz | Corn, salad, rolls fill people up |
| Burgers (ground beef) | 1/3 lb patty | 1/4 lb patty | Plan 1.5 patties per adult |
| Fajitas (flank/skirt) | 6 oz raw | 3 oz raw | Meat shrinks ~25% when grilled |
Use our servings calculator to figure out how long your half cow will last based on your family size.
The One Tool You Need
An instant-read thermometer is the difference between guessing and grilling. But a WiFi thermometer does double duty — use it to monitor your grill temp and your freezer full of beef.
GoveeLife Smart WiFi Freezer Thermometer
WiFi alerts if temp rises — peace of mind for $500+ of beef
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Frequently Asked Questions
Should I thaw steaks before grilling?
For most cuts, yes — thaw in the fridge for 24 hours, then bring to room temperature for 30 minutes before grilling. However, frozen steaks can be grilled directly from the freezer (see our frozen steak section). They actually sear better because the interior stays cool while the surface gets a hard char.
How do I know when my steak is done without cutting it?
Use an instant-read thermometer — it's the only reliable method. The "finger test" is inconsistent and every steak is different. Pull the steak 5°F below your target temperature (it'll rise as it rests). For medium-rare, pull at 125°F.
What's the best steak from a half cow for grilling?
Ribeye is the most forgiving — high fat content means it stays juicy even if you overshoot. NY strip is a close second. Filet mignon is the most tender but has less flavor and dries out easily. For everyday grilling, top sirloin is the best value cut in your order.
How much steak should I plan per person for a cookout?
Plan 8 oz (half a pound) of boneless steak per adult for a main course, or 12 oz for bone-in cuts like T-bones. For a BBQ with sides, 6 oz is plenty. A half cow gives you roughly 15 steaks — enough for 4-5 cookouts for a family of four.
How to Smoke a Brisket
Related Guides
Related Calculators
Sources & Methodology
- USDA Food Safety - Safe Minimum Internal Temperature Chart
- Serious Eats - The Food Lab: Better Home Cooking Through Science
- Texas A&M AgriLife Extension - Beef Grilling Guide
- Half a Cow Club supplier directory - 1,200+ verified listings
Got a brisket in there too?
Your half cow came with a whole packer brisket. Learn how to smoke it.