By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Quick Answer
5cm Steak: Grill at 110°C indirect then 260°C sear for 7-9 min/side per side (medium).
5cm Steak Cook Times
Tomahawk and extra-thick cut territory. Reverse sear is mandatory at this thickness — direct heat alone will char the outside before the centre warms up.
| Doneness | Time Per Side |
| Rare | 5-6 min/side |
| Medium-Rare | 6-7 min/side |
| Medium | 7-9 min/side |
| Medium-Well | 9-11 min/side |
| Well Done | 11-13 min/side |
Grill temperature: 110°C indirect then 260°C sear
Why Thickness Matters More Than Weight
Thickness is the single most important factor in determining cook time on the BBQ. A flat 300g steak that's 1cm thick cooks in 4 minutes total. A 300g steak that's 4cm thick needs 12+ minutes. Same weight, completely different cook times.
Heat travels from the surface inward. The thicker the cut, the longer it takes for the centre to reach your target temperature. This is why a meat thermometer is essential — time is just a guide.
Tips for 5cm Steak
- Measure accurately — use a ruler if you're not sure. Even 0.5cm difference changes the cook time significantly.
- Use a thermometer — the times above are guides. Your specific cut, starting temperature, and BBQ setup all affect the actual time.
- Don't press down — pressing with a spatula squeezes out juices and doesn't speed up cooking.
- Flip once — one flip is all you need. Let the Maillard reaction do its work undisturbed.
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Frequently Asked Questions
How long to cook a 5cm steak?
A 5cm thick steak takes approximately 5-6 min/side per side for rare at 110°C indirect then 260°C sear. Always use a meat thermometer to confirm doneness.
What temperature should I grill a 5cm steak?
Grill a 5cm steak at 110°C indirect then 260°C sear. Tomahawk and extra-thick cut territory.
Does thickness affect cook time more than weight?
Yes. Thickness is the primary factor in determining cook time on the BBQ. Heat travels from the surface inward, so a thicker cut takes proportionally longer to cook through regardless of its total weight.
Should I use direct or indirect heat for 5cm steak?
For 5cm thick cuts, use a combination: sear over direct heat for 2-3 minutes per side, then finish over indirect heat until the internal temperature reaches your target.
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Sources & References
2
Guga Foods (YouTube)
Premium beef experiments — dry ageing, wagyu, and creative steak techniques.
Video
3
Serious Eats
Kenji Lopez-Alt's food science approach to grilling the perfect steak.
Reference
4
Weber Grill Skills
Australia's most popular grill brand — guides for every cut and cooking method.
Manufacturer