Set up the coals or a gas barbecue for direct warmth. Warmth to medium warmth, which will require around 40 minutes for charcoal or around 10 minutes for a gas barbecue.
Cut external edge of fat on steaks (aside from tenderloin steaks) slantingly at 1-inch stretches with a sharp blade. Try not to cut into the meat since it will permit the juices to cook out and the hamburger will become dry.
Spot the hamburger on the barbecue rack over medium warmth. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning hamburger once partially through cooking, until a moment read meat thermometer embedded in focal point of thickest part peruses 145°F for medium-uncommon or 160°F for medium doneness. Sprinkle with salt and pepper.
