What is the heat to grill steak

The right temperature for grilling - what grilling temperature for steaks, vegetables and the like?

If you like to grill, you know that, in addition to a high-quality grill, the quality of the meat and your grilled food as a whole determine how good what ends up on your plate tastes afterwards. And yet - even the expensive organic steak from the butcher's shop or the freshly caught fish don't taste good if they're not really cooked, dry or even charred. The right temperature when grilling has a significant impact on the grilling result. The optimal temperature depends entirely on what you put on the wire rack. Here you can find out why it makes sense to purchase a grill thermometer, which grill temperatures you should remember in the future and what the difference is between direct and indirect grilling.

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Preheat the grill properly

Just quickly fire up the grill and put a few steaks on the grill? Good grilling is not that easy after all. You can get really good results if you preheat the grill well first. We recommend that you first let the charcoal glow through in the chimney starter and then distribute it in the grill and heat the gas grill properly. The first temperature when your steak "kisses" the grate is crucial. Many grills have built-in lid thermometers that tell you when you can get started.

Low temperatures of 90 to a maximum of 120 ° C are ideal for slowly cooking meat. Spare ribs and pulled pork are examples here. For sausages or fish, temperatures around 160-180 ° C are ideal, vegetables should be placed on the grill at around 140-160 ° C. Steaks, on the other hand, are seared at high heat (approx. 270 - 300 ° C). This gives you a strong grill aroma and beautiful grill patterns (brandings)

Do you have what it takes to be a professional barbecue grill? Then you may have already heard that some steakhouses have now specialized in heating fine meat to extreme temperatures of over 800 degrees for a very short time. You can only repeat this trick at home if your grill has a sizzle zone, infrared zone or something similar. The fat that drips into the embers at such high temperatures can cause dangerous flashes of fire, so you should be careful with fatty meat. You have to do without marinated meat altogether. In addition, acrylamides, which are considered to be potentially carcinogenic, may form at very high temperatures. Therefore please high temperatures at which a lot of fat drips into the heat source and only burns for a short time.

This is how you determine the grill temperature

Not every grill has a built-in lid thermometer. In addition, not every lid thermometer reliably shows the exact temperature. Fortunately, there is a simple trick that you can use to determine the grill temperature with relative accuracy. Hold your hand 10-12 cm above the grate and count how many seconds you can withstand the heat without any problems:

With this test, the temperature can of course only be determined very roughly. You should also be careful not to get burned! A barbecue thermometer is much safer and more accurate. With a digital grill thermometer you can exactly determine the core temperature of the food to be grilled. Meat can therefore also be enjoyed at restaurant level at home without any problems.

Every piece of meat is unique. Some steaks are cut thicker than others, some are lean, others marbled. Therefore, the times that you will find in some barbecue books are only approximate values. Here is an overview of some of the core temperatures of grilled meat:

Direct or indirect grilling - what is this all about?

Since the kettle grill with a lid found its way into German gardens, there has been talk of direct and indirect grilling everywhere. What is behind these terms? With direct grilling, you place the food to be grilled directly over the glowing coal - just like you know it from classic grilling. This method is particularly suitable if you want to sear steaks or fish. Vegetables such as zucchini and grilled tomatoes can also be grilled this way. If you want to grill thicker pieces of meat like chicken thighs or spare ribs, it works better with indirect heat. Here you put the food to be grilled next to the heat source. It cooks more slowly and doesn't burn. When grilling indirectly, you close the lid of the grill. The meat cooks gently and evenly thanks to the circulation of hot air.

Combine two cooking methods - this is how reverse cooking works

Real grill masters love to experiment with the temperature when grilling. Reverse cooking combines the advantages of indirect and direct grilling. First, the grilled food is gently cooked over low heat, then later fried again very hot and quickly. Reverse cooking is ideal when grilling a whole chicken, a roast, or even thick steaks. If you want to spend a whole day in the garden and invite you to a first-class barbecue, this cooking method is ideal. Place the food to be grilled in the indirect grilling zone and grill them very carefully until the core temperature is just a few degrees below the desired level. Now you put the meat in the direct zone and grill it over high heat until it has the desired crust. A greater grill pleasure is hardly imaginable!

When switching between indirect and direct grilling, you should make good use of the free space on the wire rack: For example, while your roast is cooking in peace, you can use the direct heat in the grill to sear vegetables that you are processing in a delicious roasted vegetable salad .

This is how you regulate the grill temperature

Have you prepared everything to grill a chicken on indirect heat, but the grill is way too hot? When you grill, you need one thing above all: patience. With the gas grill, the temperature can be adjusted in no time using the rotary control. With the charcoal grill, you can either wait, carefully remove the charcoal, remove the lid and work with the air supply until the temperature you want is reached. Once you have got used to keeping an eye on the grill temperature, you will be surprised how much better meat, fish and vegetables taste when they are grilled at the optimal temperature.