Step 1:
Prepare grill (gas or charcoal) according to
manufacturer’s directions for medium heat.
Step 2:
Season beef (directly from the refrigerator)
with herbs or spices, as desired. Place on cooking
grid.
Step 3:
Grill according to chart, turning occasionally.
After cooking, season beef with salt, if desired.
Grilling Tips
- Trim visible fat from meat and poultry
before grilling to help prevent flare-ups.
- Grill over medium heat. For gas grills, set
temperature controls to medium. For charcoal
grills, check the coals – they will no longer be
flaming and will be covered with gray ash. If
food is grilled over too high heat, the exterior
can become overcooked or charred before the
interior reaches the desired doneness. Charring
meat, poultry or fish is not recommended.
- Use an instant-read thermometer inserted
horizontally into the side of burgers and steaks
to check doneness. Thermometer should penetrate
the thickest part or center of the burger or
steak. For steaks, thermometer should not touch
bone, fat or the grill. The thermometer will
register 145°F for medium rare; 160°F for medium
doneness.
- Use a long-handled spatula to turn burgers
and tongs to turn steaks. Do not press, flatten
or pierce the meat – flavorful juices will be
lost.
Check out the Building Better Burgers Video!
View the Steakhouse Steak at Home Video
Learn the 3 Easy Steps to
Grilling Beef Roasts —>
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