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Meat doneness levels – how do you achieve them on a brick barbecue?
Barbecuing is an art, and one of its key elements is choosing the right level of doneness for the meat. Everyone has different preferences – from rare to well done. How can you achieve the perfect result on a brick barbecue fuelled by wood or charcoal?
🥩 Meat doneness levels:
- Rare – golden brown on the outside, red on the inside.
- Medium rare – a faintly pink centre, a juicy steak.
- Medium – a pale pink centre, more well-done.
- Medium well – barely pink, well-done.
- Well done – completely cooked through, with no trace of pink.
🔥 How do you achieve this on a brick barbecue?
1. Create two heat zones – a direct zone (over the embers) for searing and an indirect zone (to the side) for finishing.
2. Keep an eye on the cooking time – for example, for medium rare: 3–4 minutes on each side for a steak 2–3 cm thick. Once removed from the grill, let the meat rest for 5 minutes.
3. Use a meat thermometer (if you have one):
- Rare: 50–52°C
- Medium rare: 53–57°C
- Medium: 58–63°C
- Well done: 69°C+
💡 Additional tips:
Don’t press down on the meat – you’ll lose the juices.
Don’t turn it too often – once is enough.
Use good-quality meat – that’s the key to flavour.
A brick barbecue gives you full control over the temperature and cooking time, allowing you to achieve the perfect result. Whatever your preferences, with the right technique, every steak will be perfect.
Check out our range of sturdy, functional brick barbecues. Great flavour starts with a good foundation!
Get in touch with us today!
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