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8
steak Chart
The SEAR function grills steaks to perfection. Here is a simple guide to cooking to your personal preference.
We give instructions for grilling the steaks in the Closed position, but they can easily be done in the Open
position as well - just flip the steaks halfway through. Remember to always monitor the temperature of your
steaks to achieve desired doneness.
Preparation: Season to taste. Drain off marinade completely if marinated before grilling. Bring to
room temperature for best results.
Plate and Position Grill; Closed
Cooking Instructions Two-minute SEAR (with 450˚F as the default). Put the steak(s) on the preheated
lower grill plate. Using the cover height adjuster, set the upper plate so it is just
sitting on top of the steak, but not pressing it.
Steak Tips
• Allow steaks to sit at room temperature at least 15 minutes before grilling.
• Allow steaks to rest at 5 minutes after grilling so juices are able to redistribute before cutting.
Otherwise all of that delicious juice will be on your plate and not in your steak.
• For the larger 2-inch steaks grill all 4 surfaces for even cooking.
Steak Doneness 1" thick steak 1.5" thick steak 2” thick steak
Rare (120-125°F) SEAR + 1 - 2 minutes SEAR + 2 - 3 minutes SEAR + 5 - 8 minutes
Medium-Rare (130-135°F) SEAR + 2 - 4 minutes SEAR + 3 - 5 minutes SEAR + 8 - 12 minutes
Medium (140-145°F) SEAR + 4 - 5 minutes SEAR + 5 -6 minutes SEAR + 12 - 18 minutes
Medium-Well (150-155°F) SEAR + 5 - 6 minutes SEAR + 6 - 7 minutes SEAR + 18 - 25 minutes
Well (160°F+) SEAR + 6 minutes and up SEAR + 7 minutes and up SEAR + 25 minutes and up
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