Direct vs. Non-Direct Heat

• Direct heat places the flames and heat directly beneath the cooking steak, heating it quickly. Indirect heat uses residual heat from the other part of the barbecue, leaving its own cooking area empty of direct heat. This method heats the steak more slowly than direct heat, but allows for more even cooking. A two step process combines both of these methods to create the most tender and flavorful steak. Use direct heat to initially sear the meat and add flavor through browning within the first few minutes of cooking, then move the steaks to indirect heat for the remaining cooking time.

Meat

• The type of cut is crucial to deciding how long to cook the meat. Filet mignon cuts come in a variety of thicknesses and marbling, although the average steak is between 2 to 3 inches thick -- larger than the average 1-inch steak. For a thicker steak, you must increase the grill time to allow for the heat to permeate. In addition, the temperature of the meat itself will affect the time needed to cook it. The colder the steak, the longer it will need to cook.

Grill Temperature

• Gauge indirect heat temperature by using an oven thermometer in the area of the barbecue where you will cook your steak. If the temperature is quite low, then you may cook the steak for an extended period of time, even 30 minutes. The meat will slowly cook, retaining more moisture and texture than direct heat would provide.

Desired Doneness

• Determine whether you want the steak to be served rare, medium-rare, medium or well-done. A longer indirect grilling time does not burn the outside of the steak, but does increase the doneness of the center. A rare steak that is 2 to 3 inches thick will likely require 13 to 17 minutes to cook, while a medium steak will require 18 to 22 minutes on average. Use a meat thermometer, inserted into the middle of the thickest part of the meat, to check for doneness. A medium rare steak will read between 130 and 140 degrees Fahrenheit, a medium steak between 140 and 150 degrees Fahrenheit, and a medium-well between 150 and 160 degrees Fahrenheit. Be cognizant that the meat will continue to cook after it is removed from the grill. Cover it and let it rest for about five minutes before serving.