Steak Grilling Instructions for a Weber Gas Grill

by Fred Decker ; Updated September 28, 2017

Purists will argue the virtues of charcoal, but it's hard to disparage the convenience and quick heating of gas grills. With a Weber or other premium gas grill, you can have steaks on your table in the time it takes for charcoal to come up to working temperature. Depending on the thickness of your steaks you'll either grill them quickly at high temperature, or more slowly using a two-step process.

Hot, Fast Grilling

Steaks cut for the supermarket display case tend to be rather thin, typically 1/2 inch to 3/4 inch in thickness. They're best grilled at high heat, so bring your Weber up to 450 degrees Fahrenheit for steaks at the thicker end of that range, or 550 F for thinner steaks.

Hot, Fast Grilling: Step 1

Preheat the grill for 5 to 10 minutes first, so its bars are hot enough to create good grill marks, then position your steaks evenly over the hot surface.

Hot, Fast Grilling: Step 2

For medium-rare, cook until your steak's first side is well-browned, then flip it and cook for another minute or two until its internal temperature reaches 130 F when tested with an instant-read thermometer.

Hot, Fast Grilling: Step 3

(Optional) If your Weber has the Searing Station burner, use that for the thinnest steaks to get a proper sear without overcooking.

Two-Stage Grilling

With thick, special-occasion steaks of 1 to 2 inches' thickness, you'll need to use your Weber differently.

Two-Stage Grilling: Step 1

Bring both sides to a high flame, but don't light the middle burner.

Two-Stage Grilling: Step 2

Put your steaks in the middle first, and cook them until they reach an internal temperature of 115 F.

Two-Stage Grilling: Step 3

Transfer them to the hot portion of your grill -- or your Searing Station burner, if you have one -- for another 1 1/2 to 2 minutes per side, until they're well browned and reach an internal temperature of 125 F.

Two-Stage Grilling: Step 4

They'll finish cooking to a perfect 130 F, or medium-rare, after you take them from your grill and allow them to rest for 5-10 minutes.

Photo Credits

  • Anne Dale/Demand Media

About the Author

Fred Decker is a trained chef and certified food-safety trainer. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.