Steak Grilling Instructions for a Weber Gas Grill

Weber manufactures gas-powered grills that range in size and power from the 350-square-inch, 26,000-BTU Spirit 210 model to the 468-square-inch, 48,800-BTU Summit S-460 model. Weber gas grills have a warming rack to rest meat after cooking, and optional independent burners for sauté work. The company operates in 30 countries and has four restaurants in Illinois and Indiana.

Things You'll Need

• Cutting board
• Paper towels
• Olive oil
• Kosher salt
• Freshly ground black pepper
• Grill and brush scraper
• Tongs
• Aluminum foil
• Probe (meat) thermometer

Instructions

1. Rinse the steaks under cool running water and pat dry with paper towels. Proteins release a liquid-based byproduct, called purge, while packaged. Rinsing the steaks removes any purge, which creates an undesirable odor when oxidized. Place the steaks on a cutting board.

2. Thoroughly coat the steaks in olive oil and season to taste with kosher salt and freshly ground black pepper. Place the steaks on the plate and allow them to reach room temperature. A room-temperature steak cooks uniformly. Clean the grill using the Weber grill brush and scraper.

3. Close the lid and preheat the grill to high, or until the thermostat reads between 450 and 550 degrees F. The high temperature will allow the steaks to sear and develop a golden-brown exterior -- a positive effect of the Maillard reaction, a chemical process that occurs in meat when exposed to heat in excess of 300 degrees F.

4. Place the steaks on the grill and close the lid. According to a recipe that appears on the Weber website, which calls for a 10- to 12-oz. bone-in ribeye, cook the steak on each side three to four minutes to reach medium rare. Alternatively, monitor the internal temperature of the steak by inserting a meat thermometer in its center. Cook to 120 degrees F for rare, 126 degrees F for medium rare, 135 degrees F for medium and above 145 degrees F for well done.

5. Wrap the steak loosely in aluminum foil and place it on the grill's warming rack to rest. Beef reabsorbs some of the moisture that leaves its center during cooking, and redistributes it while resting. Allow a 10- to 12-oz. steak to rest a minimum of 15 minutes before serving.

Tips & Warnings

• Approximately 1/4 into the grilling process, give the steak a quarter turn to create diamond-patterned grill markings.

References

• Weber: Bone-In Rib-Eye Steaks with Sweet, Pan-Roasted Garlic
• Weber: Black Pepper New York Strip Steaks with Horseradish
• Good Cooking: Meat Doneness
• The Accidental Scientist: What Gives Meat Its Flavor?
• The Virtual Weber Bullet: Letting Meat Rest After Cooking
• Weber Grill Restaurant: Locations

Resources

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006