Grilling Steak on a Weber Grill

Grilling steak on a Weber grill

Using a Weber grill to cook steak is one of the most delicious ways to enjoy this classic American dish. But it can be a bit tricky, especially for beginner grillers.

The first step is to choose a quality cut of beef. Ribeye, sirloin or T-bone are typically the best choices.


Steak is a classic cut of meat, and it’s easy to achieve a delicious, perfectly cooked steak with a Weber grill. The key is achieving an excellent sear that develops a brown crust and is perfectly cooked through on the inside.

This process, also known as reverse searing, flips the traditional concept on its head by bringing the steak up to temperature first in a low heat grill or oven before finishing it off with high heat. The two-step process works in almost any grill, oven or pan that has both a low and high temperature.

For a thick steak, flip it every 30-60 seconds for 5-7 minutes or until it reaches an internal temperature of about 125 degF. This will give it a beautiful crust with no grey spots. Then flip it again, and repeat the process. This way, the steak will sear evenly on both sides and achieve that perfect medium rare finish.


If you want to achieve a nice crust on the outside of your steak while keeping the inside cooked to your liking, you’ll need to get your grill up to a high temperature. Preheat your grill to about 500 degrees.

Next, sear your seasoned steak over direct heat for about 3 minutes, rotating part way through to create cross-hatched grill marks. Flip the steak when juices start bubbling up, and cook another 2 or 3 minutes on the other side.

After your steaks have reached their desired doneness, take them off the grill and let them rest for 5-10 minutes, or until the internal temperature of the meat reaches about five degrees lower than when it was first removed. This will allow the juices to redistribute and give the meat a chance to finish cooking.


There are a few different techniques for grilling steak, but the most important one is to sear first and then finish cooking over indirect heat. This helps seal in the juices and keeps the outside of the steak from burning.

This method also creates a better crust on the outside of the steak. While the steak is cooking over low heat, the surface dries out so that the Maillard reaction can start.

After about 5 minutes of searing, you can flip the steak over and cook it for another 2 -3 minutes. This will give you a nice golden brown and crispy crust on the outer side of the steak.

Once both sides have a nice crust, use your meat thermometer to make sure the center of the steak is fully cooked. You want the center of the steak to be about medium rare – 130 deg F. You can then remove it from the grill and let it rest for a few minutes so the juices redistribute throughout the steak.


When it comes to grilling steak, the perfect finish is a juicy and tender cut that has a nice crust on both sides. A steak cooked on a Weber grill can do just that, but there are a few things you should know to ensure the perfect steak every time.

First, choose a high-quality cut of steak. This will ensure a juicy steak that doesn’t dry out or turn gray.

Next, season your steak with salt and pepper before grilling. A good marinade can add additional flavor to your meat.

Once your steak has reached the desired temperature, remove it from the grill and allow to cool for about 20 minutes. This will help to reduce the cooking time and make sure the interior of your steak is cooked to a perfect juicy doneness.