I was browsing through the "Steak Boot Camp" .pdf on the weber nation site...and I've seen this advice (time until doneness) in other places as well, but I'm very confused at what temperature people grill?
For example, the "Steak Boot Camp" recommends a 12-16 minute cook time for a Rib-eye that's 1 1/2" thick.
If I cooked a steak that long, it'd be charcoal.
I run my weber gasser full blast, and/or use a full chimney of charcoal in my smokey joe....at those temps, I'm done with a 1 1/2" steak in about 6 mins to med. rare. While I'm not exactly sure of the temp, I'm sure it's > 600 degrees.
Either I'm way off on my temp, or people like their steak much more well done.
For example, the "Steak Boot Camp" recommends a 12-16 minute cook time for a Rib-eye that's 1 1/2" thick.
If I cooked a steak that long, it'd be charcoal.
I run my weber gasser full blast, and/or use a full chimney of charcoal in my smokey joe....at those temps, I'm done with a 1 1/2" steak in about 6 mins to med. rare. While I'm not exactly sure of the temp, I'm sure it's > 600 degrees.
Either I'm way off on my temp, or people like their steak much more well done.