Steak cook time BBQ

[jimwilli]

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]

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]

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]

Suggests 10 minute pre heat and 4 minutes on each side.

[Fast and Spurious]

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]

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]

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]

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]

Get a thermometer and check out reverse sear

[jimwilli]

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]

grilling.

[Audis5b9]

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]

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).

[jimwilli]

2.30 ea side on mine tonight. Perfect. Missus picked up sirloin for me by accident this week so not a like for like comparison. No fat running through it. Anyway I'd say this is rare not blue.

[kevinon]

Looks very appetising to me, to the point where've feel hungry.

I like the marks on the outside, and the gradations through the middle. Yum.

[Gerradi]

Funking BURP...

[craigjm]

For me I would only eat Ribeye medium as the temperature is needed to render the fat down. If i was eating rare or medium rare steak I would be choosing a Sirloin or Pichana for medium rare and fillet for rare. Each to their own I just dont think the flavour develops in a ribeye if its less than medium and / or if it is too thin.

[sean ie3]

A couple ribeye steaks and a new triple layered frying pan, a little less than two minutes each side came out medium rare. I was expecting rare, so I guess the new pan contributed to the unexpected result. Go figure.

[Mobile Chicane]

jimwilli said:

2.30 ea side on mine tonight. Perfect. Missus picked up sirloin for me by accident this week so not a like for like comparison. No fat running through it. Anyway I'd say this is rare not blue.

I'd say that needs a sear all over the outside and not just in stripes. A bit 'under' for me'.