direct grilling temp-steaks-pork chops


 
If they are 1" thick, steaks 450-550 and pork chops 350-400. If they are thicker, move to indirect heat after they've been seared
 
I usually have 1/2" steaks/chops (I'm poor :( ) and find that 350-400 gives me nice grill marks. 2 1/2 min/side x 2 (4 flips total at different angles to get the cross-hatch.
 
I get the grill as hot as I can and add my steaks or pork chops.
Get a nice crust and finish them indirect.
 
If you can cook without gauntlet gloves and not get burned, it's not hot enough. Not to sear anyway, which is what I do for steaks and chops. Then after seasoning and resting a bit, finish at around 350 indirect. Everyone has their own method.

I actually prefer 1/2" chops over thicker ones. Pork just isn't as tender as a good cut of beef, not the stuff I can find anyway.
 
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