Beef Cut and Total Cooking Time for medium-rare to medium:
Porterhouse/T-bone steak = 14-16 min.
Rib-eye steak = 11-14 min.
Filet mignon = 8-11 min.
Trim excess fat from meat to avoid flare-ups.
To preserve juices, use long-handled tongs for turning meat instead of a fork.
Preheat charcoal grills until a thin coat of gray ash covers the coals (about 30 minutes), or for gas grills, 10-15 minutes on HIGH, then turn dials down to MEDIUM-HIGH.
Let all cooked meats rest 2-3 minutes before carving to redistribute juice.