The Best BBQ Multiple Timer

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How long to grill a steak? Let’s see

The rule of threes is pretty simple. This method is based on direct and then indirect grilling so I’ll start here. Direct heat grilling is when the steak is placed directly on the grates directly over top of the heat source. The dome is normally closed. Indirect heat is grilling on the side of the grill opposite of the heat source. The dome is always closed for indirect heat grilling. Sometimes direct heat and then indirect heat grilling is referred to as two zone grilling. These variables are dependent on one another. For example, if the grill temperature is not hot enough, then the time needs to be increased. If the steaks are really thick then the grilling time needs to be increased. If you want a steak rare you need to decrease the grilling time and perhaps reduce the temperature of the steak before grilling.

The steaks above are about 1 inch thick. This is perfect for the rule of threes. Beware: Most grocery stores sell steaks that are a bit smaller than 1 inch. These came from Costco and are routinely 1 inch thick. The rule of threes is meant for 1 inch thick steaks.

Temperature of the grill is the next important variable to evaluate. i find it essential to be able to use your hand to evaluate the temperature of your grill. i use the method where you hold your hand 1 inch over the grate and start counting. The amount of seconds that pass before you need to remove your hand is the value you’ll use to assess your grill temperature. For example if you can hold your hand 1 inch over the grate for 2-3 seconds you have a perfect high heat for grilling a steak. If you can only hold your hand there for 1 second or less you have a way too hot high heat and we advise not cooking just yet. Holding your hand for 3-4 seconds is about a medium heat and 4-5 seconds is a medium low-low heat. These are all estimates but the key here is that once you get a feel for your own grill setup you will be able to know how long your hand can stay over top of your heat source to grill a perfect steak. Essentially you’ll be calibrating your own temperature measurement system. The numbers that i give above are relative to my hand over top of my heat source. For more information visit the site http://weberbbqtimer.com.au/