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PERFECT SEAR MARKS EVERY TIME

- Serve up exceptional barbecued food with the Weber Sear Zone -

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THE MARK OF PERFECTION

61016704 Spring Hub West 3

* The temperatures were determined by the manufacturer under ideal conditions and only apply in the area of the sear zone when this is activated. Due to external conditions such as location, wind, outside temperature, the temperature values may deviate.

BUY BARBECUES WITH SEAR ZONE

With 3 & 4 Burners

Searzone21 Acessories 2
Discover Weber Sear Grate€62.99
Searzone21 Acessories 1
Discover Weber Connect€157.49

SEAR GRATE + WEBER CONNECT

CREATE THE PERFECT STEAK

A barbecue with a Sear Zone, a matching GBS Sear Grate (already included in Spirit EPX-325S and Genesis II EX-335!) and the Weber Connect Smart Grilling Hub. That's all you need for the perfect steak.
We have everything you need for your perfect grilling experience. Discover even more Weber GBS accessories and let your creative grilling art run free!

MORE ACCESSORIES

FIND OUT HOW

TO BARBECUE THE PERFECT STEAK

Read our guide on how to cook the perfect steak on your barbecue!

TIPS FROM OUR GRILL MASTER DAN:

A lot of people get stuck cooking the same old food on their barbecues. But it really doesn’t have to be like that. The Weber Connect Smart Grilling Hub will create confidence, expand your repertoire and most importantly, teach you how to barbecue the Weber Way, ensuring perfect results, time and time again. All Grill Masters and great chefs alike use temperature probes while barbecuing or cooking expensive cuts of meat and fish, it would be too risky not to. The Weber Connect Hub just takes it a step further, offering amazing guided grilling every step of the way.

Ingredients

  • circleServes: 4
  • circle1:15 h
  • 4 250gram ribeyes
  • sea salt flakes
  • black pepper
  • fresh tarragon
  • 1/2 lemon grilled on the cut side
  • 200ml mayo
  • 6 large maris piper potatoes
  • 2 rosemary sprigs
  • 50ml vegetable oil

Instructions

  • In the kitchen:

  • 1. Season the steaks with salt and pepper half an hour before grilling.

  • 2. Add the mayonaise to a small bowl with a squeeze of lemon.

  • 3. Then wash, dry and chop the tarragon finely and add to the mayo.

  • 4. Wash the potatoes and rosemary thoroughly.

  • 5. Cut the potatoes in rustic wedges - not too small.

  • 6. Chop the rosemary combine with the potatoes and add a the oil and sea salt.

  • 7. Place them in the basket for the rotisserie and attached the basket to the rotisserie spike.

  • At the barbecue:

  • 1. Prepare the barbecue for indirect heat, approx. 250°C.

  • 2. Place the rotisserie spit and basket onto the barbecue and turn the motor on.

  • 3. Replace the lid and cook the potatoes for 1 hour, or until they are crispy.

  • 4. Change the barbecue to direct heat.

  • 5. When you are going to grill the steaks, it is important that the barbecue is searing hot!

  • 6. Put on the GBS Sear Grate if you have one.

  • 7. Brush the steaks with oil and place them on the direct heat.

  • 8. Grill them 3-4 minutes on each side for medium.

  • 9. Let them rest on a cutting board for 5 minutes.

  • 10. Serve with the potatoes and tarragon mayo.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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Ingredients

  • circleServes: 4
  • circle15 min.
  • 4 pork chops 250g
  • 100g butter powdered fennel (amount depending on personal preference)
  • Curry powder (amount depending on personal preference)
  • 40g bread crumbs
  • 2 fennel bulbs
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1 tbsp sage
  • 1 apple, peeled and cored
  • Lemon, juice of
  • Olive oil
  • Salt & pepper

Instructions

  • In the kitchen:

  • 1. Mix the softened butter with powdered fennel, curry and bread crumbs- the amount of fennel and curry depends on how strong you want the mixture. Season with salt and pepper.

  • 2. Spread the mixture between two pieces of grease paper and roll it out so it is 2ml think then put it in the freezer for 30 minutes.

  • 3. To prepare the salad, thinly slice the fennel bulbs, apple and then mix together with the lemon juice, olive oil, salt and pepper.

  • At the barbecue:

  • 1. Spray some of the Weber BBQ non-stick spray onto your grate and pre-heat your grill on a high direct heat (250°C).

  • 2. Just before the chops are ready to be removed from the grill, put a slice of the fennel butter evenly sized to your chop on each one.

  • 3. Remove from the grill and allow to rest for 3-4 minutes before serving them with the salad.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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Ingredients

  • circleServes: 4
  • circle8 - 10 min.
  • 8 lamb loin chops, each about 3cm thick, trimmed of excess fat
  • 50 g fresh mint leaves
  • 50 g fresh flat-leaf parsley leaves and tender stems
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon roughly chopped shallot
  • 1 tablespoon drained capers, rinsed
  • 1 garlic clove, roughly chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon crushed chilli flakes
  • 4 tablespoons extra-virgin olive oil
  • Extra-virgin olive oil
  • Sea salt and freshly

Instructions

  • In the kitchen:

  • 1. In a food processor or blender, combine the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly. The, with the motor running, slowly add the oil and process until a chunky salsa forms. Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature. (The salsa can be made up to 4 hours in advance. Cover and refrigerate. Bring to room temperature and stir to combine before serving.)

  • 2. Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper. Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.

  • At the barbecue:

  • 1. Prepare the barbecue for direct cooking over medium heat (180-230°C).

  • 2. Brush the cooking grates clean. Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3-5 minutes.

  • 3. Serve the chops warm, two to a plate, with salsa spooned on top.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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Ingredients

  • circleServes: 2
  • circle30 - 40 min.
  • 2 fillet steaks, each weighing 300 g
  • Salt
  • Pepper
  • Warm squash and fennel salad
  • 1 fennel bulb
  • 1 courgette
  • 1 corn cob
  • 1 red onion
  • 100 ml fresh herbs
  • Olive oil

Instructions

  • In the kitchen:

  • 1. Wash the fennel and courgette.

  • 2. Cut in half lengthways.

  • 3. Remove the leaves from the corn cob and wash it.

  • 4. Peel the onion.

  • 5. Finely chop the onion and herbs.

  • 6. Season the steaks with salt and pepper.

  • At the barbecue:

  • 1. Three-quarters fill the chimney starter with Weber briquettes and prepare the barbecue for direct heat - approx. 260-270°C.

  • 2. Brush the cooking grate with a neutral oil and cook the corn cob for approx. 10 min.

  • 3. Add the fennel and courgette and cook for 2-3 min until there are barbecue marks on both sides.

  • 4. Place the cast-iron grate in the GBS cooking grate and let it get nice and hot.

  • 5. Brush the grate with a neutral oil and cook the steaks on the cast-iron grate for approx. 3-4 min. on each side, or until the core temperature is 58°C.

  • 6. Allow the steaks to rest for approx. 10 min. before serving.

  • 7. Slice the barbecued fennel and courgette and cut the corn off the barbecued cob.

  • 8. Mix the barbecued vegetables with finely chopped onion, herbs and a little oil, and season the salad with salt and pepper.

  • 9. Serve the salad with the steaks.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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Ingredients

  • circleServes: 2
  • circle11 min.
  • 2 peaches, halved, stones removed
  • 1 tsp vegetable oil
  • 1 tbsp butter
  • 1 tbsp honey
  • 1 tbsp soft brown sugar
  • zest and juice of ½ an orange finely sliced
  • To serve:
  • 2 meringues
  • 2 tbsp whipped cream

Instructions

       

      This fresh and sweet recipe is best enjoyed on a warm summer’s evening!

      • Set up the barbecue for grilling (direct method) at a high heat. Drizzle the cut-side of the peaches with the vegetable oil and barbecue for 5-6 minutes, or until the peaches have dark grill marks on the bottom.
      • Meanwhile, melt the butter in a small frying pan on the barbecue. Then add the honey, brown sugar, zest and orange juice. Cook for 2-3 minutes allowing the ingredients to thicken and turn golden-brown and syrupy.
      • Using a silicon brush paint the charred peaches with the  syrup and cook for a further 2 minutes, tuning if necessary.
      • To serve, place the peaches on a meringue and spoon over the cream. Drizzle over any leftover syrup, and garnish with a little orange zest.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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