Cook it well: the perfect steak

Weber's method: two zones, hot

A cooking job, not maintenance: Weber UK's Grilling the perfect steak, with times from the manual's grilling chart.

1. Choose a well-marbled steak at least 2.5 cm thick (ribeye, T-bone, fillet or hanger) and season it with salt and pepper or a rub.
2. Light a full chimney and pour it onto one side of the charcoal grate.
3. Fit the cooking grate and close the lid, both vents fully open.
4. Preheat to 230 to 260 °C.
5. Brush the grate.
6. If you have one, fit a WEBER CRAFTED sear grate in place of the centre insert (Weber UK).

Sear, then finish on the cool side

Weber UK's sear-then-indirect method.

1. Lay the steak over the coals and sear 1 to 2 minutes, until it no longer sticks.
2. Turn it once and sear the other side.
3. Move it to the cool side and close the lid.
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.
5. Rest it a few minutes before you slice.

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