Agriculture and Horticulture Development Board
Simply Beef & Lamb — How to guides: grilling beef
What this source is
- Authority
- Industry technical body
- Territories
- GB
- Primacy
- primary
- Commercial interest
- none
- Retrieved
- 2026-08-13
- State
- Read and citable
The best-shaped duration source in this catalogue, and a British one, which matters for a UK-first product. Times are given per thickness AND per doneness: a 2 cm sirloin, rump or rib-eye at 2½ minutes a side for rare, 4 for medium, 6 for well done; fillet at 2–3 cm thick separately. Explicitly covers both grill and barbecue. Being able to state a time by thickness and doneness, from a non-manufacturer, is one of the single biggest evidential improvements in this catalogue.
What it may be cited for
Culinary practice, Technical, Terminology
- Explicitly not safety: A levy board's cooking guidance is not a food-safety authority. Its doneness times are culinary, and the FSA sets the UK safety endpoint.
What we recorded from it
AHDB gives 2½ minutes per side for a 2 cm sirloin, rump or rib-eye steak cooked rare.
- Stated for a grill or a barbecue, without distinguishing between them.
- Where it applies:
- United Kingdom. AHDB is the British levy board.
- How it was measured:
- Times are per side, so a total is double unless the cut is turned more than once.
- Thickness:
- 2 cm.
- Doneness:
- Rare.
AHDB gives 4 minutes per side for a 2 cm sirloin, rump or rib-eye steak cooked medium.
- Stated for a grill or a barbecue, without distinguishing between them.
- Where it applies:
- United Kingdom. AHDB is the British levy board.
- How it was measured:
- Times are per side, so a total is double unless the cut is turned more than once.
- Thickness:
- 2 cm.
- Doneness:
- Medium.
AHDB gives 6 minutes per side for a 2 cm sirloin, rump or rib-eye steak cooked well done.
- Stated for a grill or a barbecue, without distinguishing between them.
- Where it applies:
- United Kingdom. AHDB is the British levy board.
- How it was measured:
- Times are per side, so a total is double unless the cut is turned more than once.
- Thickness:
- 2 cm.
- Doneness:
- Well done.
AHDB gives 4 to 5 minutes per side for a 2–3 cm fillet steak cooked medium, 3 to 4 minutes for rare and 6 to 7 for well done.
- Stated for a grill or a barbecue, without distinguishing between them.
- Where it applies:
- United Kingdom. AHDB is the British levy board.
- How it was measured:
- Times are per side, so a total is double unless the cut is turned more than once.
- Thickness:
- 2 to 3 cm.
- Fillet, given separately from sirloin and rump.
AHDB gives 4 to 6 minutes per side for a beef burger 1 to 2 cm thick.
- Stated for a grill or a barbecue, without distinguishing between them.
- Where it applies:
- United Kingdom. AHDB is the British levy board.
- How it was measured:
- Times are per side, so a total is double unless the cut is turned more than once.
- Thickness:
- 1 to 2 cm.
AHDB gives 1 to 2 minutes per side for a minute or thin-cut steak.
- Stated for a grill or a barbecue, without distinguishing between them.
- Where it applies:
- United Kingdom. AHDB is the British levy board.
- How it was measured:
- Times are per side, so a total is double unless the cut is turned more than once.
- Thickness:
- Not stated; the cut is defined by being thin.
“Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results.”
AHDB's grilling guide gives times per thickness and per doneness for steaks and burgers and states no resting guidance of any kind — no duration, no covering instruction, and no mention of resting. Its only post-cooking advice is to turn the steak once.
- The same publisher gives beef joints 'at least 20 minutes' on its roasting page. The absence here is therefore a choice about steaks rather than an omission about resting.
- BBQHQ holds no British rest figure for a grilled steak. Every steak rest window it can publish comes from Australia.
Claims resting on it
- Steak timing is governed by thickness, not by weight or cut name. Weber's chart roughly triples the time from a 1-inch to a 2-inch steak, and AHDB publishes British steak times per thickness band and per doneness rather than per cut.
If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.