Weber Grilling Tips

BEEF GRILLING GUIDE Download Grilling Guide

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. 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. Sear thick steaks over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts and thicker cuts using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Cooking times for beef are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick steaks rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.