Weber Gas Burner manual Cooking Guide for Beef, Steaks, Roasts

COOKING GUIDE FOR BEEF

STEAKS

Sear Direct/High Heat

Grill Indirect/Medium Heat

Cook steaks for the time given in the chart or till desired doneness, turning once halfway through cooking time.

For searing, allow 2 minutes for 1-inch-thick steaks and 4 minutes for 11⁄2- and 2-inch-thick steaks. Turn steaks and finish cooking Indirect over Medium heat, turning once halfway through remaining cooking time. The cooking times in the chart include searing.

		APPROXIMATE COOKING TIME
		RARE	MEDIUM	WELL-DONE
CUT	THICKNESS	140˚F (60˚C)	160˚F (71˚C)	170˚F (77˚C)
Porterhouse, ribeye,	1 in.	6–7 min	7–9 min	9–11 min
rib, sirloin, T-Bone,	11⁄2 in.	10–12 min	12–15 min	15–19 min
tenderloin, & top loin	2 in.	15–17 min	17–19 min	19–22 min

ROASTS

Indirect/Medium Heat

Place meat, fat side up, in center of cooking grate. Cook Indirect for time given in chart or till thermometer registers desired internal temperature.

		APPROXIMATE COOKING TIME
		RARE	MEDIUM		WELL-DONE
CUT	WEIGHT	140˚F (60˚C)	160˚F (71˚C)		170˚F (77˚C)
Brisket, fresh	5–6 lbs	––	21⁄2	–3 hrs	––
Rib eye roast	4–6 lbs	1–11⁄2hrs	11⁄2	–2 hrs	2–21⁄2hrs
Standing rib roast	4–6 lbs	11⁄4 –21⁄4hrs	21⁄4	–23⁄4hrs	23⁄4 –31⁄4hrs
Sirloin tip roast,	4–6 lbs	11⁄2 –2 hrs	2–21⁄2hrs		21⁄2 –3 hrs
boneless
Tenderloin roast
Half	2–3 lbs	45–60 min		––	––
Whole	4–5 lbs	50 min–11⁄2hrs		––	––

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