Beef Chicken Duck Goose Guinea Fowl Lamb Pheasant Pigeon Pork Quail Rabbit Turkey Venison
Back to BBQ guides
Direct heat

Hot grill, short cook, proper rest.

Steaks and chops are fast, but thickness changes everything. Use the thermometer, not bravado.

Timing guide

Planning numbers.

Use these as a starting point, then check temperature, texture and doneness before serving.

Best method High direct heat, indirect finish for thick cuts
Cook temperature 220C+ grill surface for searing
Typical time Thin steaks 4-8 minutes, thick steaks/chops 10-20 minutes with indirect finish
Target finish Depends on cut and preference; whole cuts can be cooked less than minced meat
Rest 5-10 minutes
Method

Cook it in order.

  1. Pat dry and season before grilling.
  2. Sear over direct heat.
  3. Move thick cuts to indirect heat to finish without burning.
  4. Rest on a warm plate.
  5. Slice across the grain where relevant.
Avoid

Common mistakes.

Treating every steak thickness the same.

Skipping the rest.

Using rare guidance for rolled or stuffed meat.