Cook it well: the perfect steak

Heat the Sear Zone

A cooking job, not maintenance: the manual's Sear Zone method with Weber UK's Grilling the perfect steak.

1. Choose a well-marbled steak at least 2.5 cm thick and season it (Weber UK).
2. Light all the burners, the Sear Zone too.
3. Close the lid and preheat 15 minutes.
4. Brush the hot grates.
5. Turn the left burner to low: that side is where the steak finishes. Leave the Sear, centre and right knobs on high.

Sear, then finish on the low side

The manual's method and Weber UK's doneness figures.

1. Lay the steak over the Sear Zone and close the lid.
2. Sear 1 to 4 minutes, turn it once, and sear the other side.
3. Move it to the low side to finish, lid closed.
4. Cook to the core temperature you like: rare 52 to 55 °C, medium-rare 55 to 60 °C, medium-well 65 to 69 °C, well done over 71 °C (Weber UK).
5. Rest it 5 to 10 minutes: the manual says the inside rises 5 to 10 degrees.

The manual's chart, direct high: 2 cm steak 4 to 6 minutes; 2.5 cm 6 to 8 minutes; 5 cm 14 to 18 minutes, seared 6 to 8 minutes direct, then 8 to 10 minutes indirect.