Used with permission. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Let your steaks stand at room temperature for 20 to 30 minutes before grilling. If your steaks are much thicker than an inch, consider the sear and slide approach. Please note that these are only rough guidelines. Don’t let anyone tell you that searing “locks in the juices.” That’s a myth. Leave the burners on high if your steaks are 1 1/4-inch thick or thicker. As the old saying goes, timing is everything. Meat continues to cook even after it comes off the grill. 2. Cooking times: Beef/veal. You only have to overcook a fine cut of meat once to learn the importance of a good digital thermometer. Catching that window requires vigilance. It takes more than just premium equipment and high-quality ingredients for the perfect barbecue. halved, stone removed, sliced side facing down, if necessary, peeled, halved, stone removed, sliced side facing down. As steaks grill over high heat, they lose moisture. Cooking times on the amazing Weber Q for beef and lamb are for . On average, it will raise around 5 additional degrees, so if you want your steak to be at 125˚F, take it off the grill when it reaches 120˚F. CANCELLATION FEE: Please note, should you wish to cancel your order after payment has been made through Pay Fast or with a credit card, you will be liable to a 5% service fee charge of your total order value. For more about how we use your information, see our privacy policy. Turn the burners to medium heat for steaks less than 1 1/4-inch thick. The following table is a rough guide designed to help you. Don’t walk away from a steak on the grill. When the steak hits the hot cooking grate, the sugars and proteins in the moisture combine with the salt and other seasonings to create a delicious crust. These charts give you a general guideline – rather than firm rules – about cooking meat, fish and poultry on a Weber braai. They understand that searing develops literally hundreds of flavors and aromas on the surface of steak, so they let their steaks sizzle over direct heat until the surfaces are dark, dark brown. They will cook faster all the way to the center and stay juicer. Dismiss. The exact cooking time will depend on many factors that cannot be taken into account here, such as the size of the food item, outside temperature, etc. Always have a good thermometer on hand such as an instant read thermometer for quick readouts for thinner pieces of meat or the iGrill for longer cook times or to monitor several pieces at once. However, some steaks are so thick that if you left them over direct heat alone, they would burn on the outside before they reached the internal doneness you like. A rotary timer is adequate, but you can also use the timers in the Weber Grills app or on your mobile device, preferably one that can track multiple grilling times at once. ©2017 Weber-Stephen Products LLC. One good habit that separates professional chefs from many home cooks is that chefs spend more time searing their steaks. These charts give you a general guideline – rather than firm rules – about cooking meat, fish … With the free Weber-ID, you’ll have access to exclusive Weber services: Weber uses cookies to ensure you a better service. Place your steak directly above the burners on your Weber Genesis grill. 2.5 cm thick: Direct / Indirect: 200 - 220°C: ... Weber uses cookies to ensure you a better service. These are general guidelines for meats grilled at high temperature—325-350°F or higher. You might have heard the warning that you shouldn’t salt meat too far in advance of cooking because it can draw out moisture. halved in skin, sliced side facing down, turn after 1 min. Beef/veal Weight/size Method Temperature Duration Rare Medium Well done; Rump steak, fillet steak, T-bone steak: approx. For Grilled Meats. A few rules of thumb: 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. Season both sides of your steak with your favorite steak seasoning. Taking off the chill speeds up cooking, 5. Simply download the app, tell the iGrill what you're cooking and how you'd like it cooked. HOW TO CONTROL THE TEMPERATURE OF YOUR CHARCOAL BRAAI, Cook’s tip: As a general guideline, allow 11 – 13 minutes per 450g, Prawn without shell about 1 – 2 minutes that the times above, Cook’s Tip: Always discard any mussels or clams that do not open. Small and relatively inexpensive, an instant-read thermometer is essential for quickly gauging the internal temperature of meat when grilling. Cooking times are affected by such factors as altitude, wind, outside temperature, and how well done you like your meat. That’s the price we pay for making the steaks easier to digest. But searing sure does make steak tasty. The only time you might need to move them is if/when they cause flare-ups. The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right? Fat and juices are literally pushed out of the meat. To get the most accurate read, insert it into the thickest part of the cut and avoid touching any bone, because the bone conducts heat. The iGrill does the rest, tracking the progress of your food in real time and will notify you when it's done - meaning you can spend more time with your guests whilst cooking to perfection. You can’t put moisture back inside a steak. And remember, it’s always better to take it off when it’s underdone and then return it to the grill than it is to let a steak overcook. Box 3782, Edenvale, 1610 Johannesburg, South Africa, Orders of R1500 or more get FREE delivery! Most steaks grill beautifully over direct high heat alone. Perhaps the most important part of grilling a steak is taking it off the heat before it has lost too much moisture. If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below the surface, turning gray and dry. For more about how we use your information, see our privacy policy. If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below the surface, turning gray and dry. Any moisture you might lose is well worth the flavor of that crust. It’s also essential to use the right cooking method and getting your food to the optimal temperature. The following cuts, thicknesses, weights, and barbecuing times are meant to be guidelines rather than hard and fast rules. These times are for medium; if you like your food rare then cook for a little less time and if you prefer your food well done then leave it on the braai for a little longer. For highest accuracy and to ensure you never over- or under-cook your food again, we recommend the easy to use iGrill. By using our site, you agree to our, halved, stone removed, on skewers, sliced side facing down. Copyright © 2020 Weber, All Rights Reserved. After you have seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, perhaps over indirect heat, and finish cooking them safely there.
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