Steak at 260°C (500°F)

Steak at 260°C (500°F) — Overview

Screaming hot. Maximum Maillard reaction for the darkest, most flavourful crust. Only for experienced grillers.

Cooking Times at 260°C (500°F)

Why Cook Steak at 260°C?

Screaming hot. Maximum Maillard reaction for the darkest, most flavourful crust. Only for experienced grillers.

Pro tip: At this temperature, the window between perfect and burnt is measured in seconds. Don't walk away.

Step-by-Step: Steak at 260°C

1. Preheat: Get your BBQ to a stable 260°C (500°F). Use a grill thermometer at grate level for accuracy.
2. Prep: Bring the steak to room temperature (15-20 minutes). Pat dry and season generously.
3. Set up: Configure your BBQ for direct heat. Ensure even heat distribution across the cooking surface.
4. Cook: Place the steak on the grate and cook for 3-4 min/side (2.5cm thick). Flip halfway through.
5. Check: Use a digital meat thermometer. Target: 54-63°C (130-145°F).
6. Rest: Remove from heat and rest before cutting or serving.

Common Mistakes at 260°C

• Not preheating properly — a cold grill at 260°C means uneven cooking and longer times.
• Skipping the thermometer — time is a guide, internal temperature is the law.
• Opening the lid too often — every peek drops the temperature by 10-15°C and extends cooking time.
• Not resting — cutting immediately loses up to 30% of the juices. Rest for at least 5 minutes.

Frequently Asked Questions

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