Steak cook time BBQ

Author
Discussion

jimwilli

Original Poster:

262 posts

110 months

Saturday 30th November
quotequote all
I've recently bought a weber Q series bbq. I usually do my steaks on a frying pan with a gas hob. The cooking times I am used to for a pan are 55 secs ea side for mine and 1:15 ea side for the missus. 320g rib eye.

Do you keep the same times for a BBQ or leave a bit longer? The BBQ has a lid so I will keep that closed while getting everything nice and hot. I also have a grill and griddle side so I can do the eggs on. I've done steaks on a BBQ grill side before but I seem to remember giving them a bit longer?

Thanks

Audis5b9

1,080 posts

80 months

Saturday 30th November
quotequote all
Do you enjoy eating your ribeye raw?

55 seconds per side is doing no more than searing the outside of the steak. No rendering of the fat, no cooking through of any of the meat...

I may be wrong but at that weight the steak would normally be around 3-4cm thick...

You will probably find the q grill cooler than a hob dependent of what setting you are cooking on a hob

Edited by Audis5b9 on Saturday 30th November 14:34

Motorman74

434 posts

29 months

Saturday 30th November
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Audis5b9 said:
Do you enjoy eating your ribeye raw?
This, even in a very hot cast iron skillet that wouldn't have a 12oz steak that size starting to cook.

I have a Q series - I rarely use it for steaks as I cook them on.charcoal, but on the occasions I have it takes 2-3 time longer as cooking on a hot cast iron skillet.

oddman

2,823 posts

260 months

Saturday 30th November
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Suggests 10 minute pre heat and 4 minutes on each side.

Fast and Spurious

1,585 posts

96 months

Saturday 30th November
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jimwilli said:
I've recently bought a weber Q series bbq. I usually do my steaks on a frying pan with a gas hob. The cooking times I am used to for a pan are 55 secs ea side for mine and 1:15 ea side for the missus. 320g rib eye.

Do you keep the same times for a BBQ or leave a bit longer? The BBQ has a lid so I will keep that closed while getting everything nice and hot. I also have a grill and griddle side so I can do the eggs on. I've done steaks on a BBQ grill side before but I seem to remember giving them a bit longer?

Thanks
On your BBQ 37 seconds per side for yours and 51 for the "missus".
FFS

jimwilli

Original Poster:

262 posts

110 months

Saturday 30th November
quotequote all
Thanks for the link. Interesting didn't know was supposed to keep the lid down. I think i will try 2:30 ea side for mine 3 min for the other.

Yes we like it still mooing. Not sure what the hate is about ?!
Cheers

Audis5b9

1,080 posts

80 months

Saturday 30th November
quotequote all
Not sure it's hate... more either calling out bs or just shock that you actually enjoy it that way.

I love some cuts rare/ blue and raw (low in fat like fillet), but anything with fat running internally through it really needs cooking to the point where the fat begins to render for me (and I think 99% of people) to enjoy.

A rare ribeye is just going to be chewy.

Bill

54,385 posts

263 months

Saturday 30th November
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Audis5b9 said:
A rare ribeye is just going to be chewy.
A rib eye won't be chewy, but you do have to work round the bigger bits of fat. Even a good rump isn't that chewy when very rare (I do tend to cook it more than blue though.)

benjipeg

219 posts

213 months

Saturday 30th November
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Get a thermometer and check out reverse sear

jimwilli

Original Poster:

262 posts

110 months

Saturday 30th November
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Well i did it for the above times. She liked hers i would've preferred mine a bit rarer. I think i will go 2 mins ea side or just over next time. As to liking it rare what can I say we like what we like. Not trolling anyone.

romft123

1,071 posts

12 months

Saturday 30th November
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grilling.

Audis5b9

1,080 posts

80 months

Sunday 1st December
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benjipeg said:
Get a thermometer and check out reverse sear
This is the best way. Cooking by temp (rather than time) is the best way of getting constant results.

LooneyTunes

7,644 posts

166 months

Sunday 1st December
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Audis5b9 said:
benjipeg said:
Get a thermometer and check out reverse sear
This is the best way. Cooking by temp (rather than time) is the best way of getting constant results.
Even if you don’t reverse sear, temp based cooking is definitely the way forward.

With an enclosed BBQ it’s an approach that also lets you reliably do larger pieces of meat and poultry. Have done full-size roasting joints on ours in the summer, which are well worth the effort for a good Sunday lunch.

I use a Thermapen One, but tbh I don’t think there’s actually much difference with the cheaper ones (MrsLT has one that is slower to read).