The Traditional Method (Steak Turned Once, with Diamond Grill Marks)
Put the meat on the grill and cook it the required amount of time per side, according to the table [See box]. If desired, rotate the steak 45 degrees after the first two minutes for diamond grill marks.
The Innovative Method (Steak Turned Often, No Diamond Grill Marks)
Turn the steak about every minute until it reaches the desired level of doneness. The table of cooking times also applies to this technique. However, it’s not the time per side that counts anymore, but the total time. This is why you must multiply by two the numbers indicated for cooking time per side.
- For example, for a medium rare 1-in (2.5 cm) steak, you should cook the meat for 8 to 10 minutes in total. › For thinner steaks: Cook over high heat and turn them once, so that all surfaces can brown properly.
- For thicker steaks (over 1½ in / 3 cm): First use direct heat, then indirect. Brown each side for 2 to 3 minutes, over the intense heat zone, giving it time to brown properly. Then move the steaks over the weak intensity zone. Continue cooking, barbecue lid down, turning occasionally, until the desired level of doneness is reached.
Suggested Cooking Times, Per Side
Here are suggested cooking times per side, according to thickness and level of doneness. If you turn the steaks often, multiply the times by two to get the total time to guide you.
Rare
Temperature: 52°C-55°C/125°F-130°F
Thickness: ½ in (1.25 cm) = 1 to 2 minutes
Thickness: 1 in (2.5 cm) = 3 to 4 minutes
Thickness: 1½ in (3.75 cm) = 4 to 5 minutes
Medium Rare
Temperature: 55°C-60°C/130°F-140°F
Thickness: ½ in (1.25 cm) = 2 to 3 minutes
Thickness: 1 in (2.5 cm) = 4 to 5 minutes
Thickness: 1½ in (3.75 cm) = 5 to 6 minutes
Medium
Temperature: 65°C-70°C/150°F-160°F
Thickness: ½ in (1.25 cm) = 2 to 3 minutes
Thickness: 1 in (2.5 cm) = 5 to 6 minutes
Thickness: 1½ in (3.75 cm) = 6 to 7 minutes
Well Done
Temperature: 77°C/170°F
Thickness: ½ in (1.25 cm) = 3 to 4 minutes
Thickness: 1 in (2.5 cm) = 6 to 7 minutes
Thickness: 1½ in (3.75 cm) = 8 to 9 minutes
Adapted from Steven Raichlen’s BBQ Bible and www.omahasteaks.com
Once you’ve learned these cooking techniques, all you’ll have left to do is to choose the right steak to grill! Whether you go for a T-bone steak with shallot butter or a wasabi-marinated strip loin steak, the cut, quality, thickness and seasoning will make all the difference in the world.
Learn more about these aspects in our article: