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Objective: The purpose of this study was to evaluate the cooking indexes and surface temperatures of grilled meats on a commercial restaurant grill in Fortaleza. Methods: Characterized as descriptive-exploratory and quantitative research, the selected cuts (all beef) were Sirloin, Filet Mignon, and Top Sirloin Cap (picanha), grilled to the following cooking points: rare, medium, and well-done. During the months of September through November 2020, thirty-eight samples were collected. Net weight, cooked weight, cooking index (CI), and average temperatures were measured, in addition to average grill temperatures. Statistical analysis involved Shapiro-Wilk and ANOVA tests. Results: For Sirloin, the CIs ranged from 0.76 to 0.92; for Filet Mignon, from 0.69 to 0.92; and for Top Sirloin Cap, from 0.66 to 0.85. There was a reduction in Filet Mignon weight when cooking from rare to medium. The CI range (0.65 to 0.90) in the Ornelas study corroborated our findings. According to the WHO classifications, Sirloin (rare) would be classified as potentially safe. According to the Prill et al. Model, the Top Sirloin Cap classified as rare. The Sirloin followed a decreasing temperature trend, which was contrary to the anticipated standard. Conclusion: Appropriate temperature control is essential in obtaining ideal models, and this detailed investigation provides an important reference for the use of CIs. [ABSTRACT FROM AUTHOR]