Topside Beef with black pepper

Topside beef with black pepper

Topside beef is used for roast beef among other things. It is lean and takes well to flavoring. Here we rub it generously with ground black pepper. It is cooked using indirect heat on the grill as usual.

Servings 4
Cook Time 2 hours
Start the grill 30 minutes


  • 2.2 lbs topside beef (boneless beef inside)
  • 1 tsp salt
  • 2 tbsp coarse ground black pepper


  • Trim any membranes off the meat. Apply the salt evenly on all sides.
    Raw topside beef
  • Continue with the black pepper. Now let the meat rest in the fridge for 2 hours or more.
    Topside beef with black pepper rub
  • Fire up your grill, prepare it for indirect grilling. Have it running at 140° C / 280° F. We’re cooking slightly hotter this time. Use the snake method if you’re using a kettle grill. Add some wood chunks for smoking if you like. Place the meat on the indirect side and close the lid.
  • Leave it on the grill until the inner temperature reaches 55° C / 130° F. Remove it, wrap it in aluminum foil and a towel, and let it rest for 40-50 minutes before serving. The resting period is very important, especially for a cut like this.
  • I serve it thinly sliced with some cherry tomatoes that I put on the grill for the last ten minutes of the cook.

2 thoughts on “Topside beef with black pepper”

  1. How long (time wise ) at that temperature per kg does it need to reach 55C and is that rare or medium rare. Thank you.

    1. It takes a little over an 1 hour. The cook time is not so much dependent on absolute weight, as it is thickness. So even if you get a bigger cut, as long as it isn’t much thicker, it will finish at the same time. That target temp is right between medium rare and medium.

      Thanks, Henrik

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating