Grilling Basics
Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.
grilling basics
This is a popular method for preparing steak, but it’s also the one that tends to worry a lot of beginner cooks. But when you follow these steps (and allow yourself a little practice), you’ll find grilling is easy and—most importantly—very satisfying. Check out our grilling guidelines for more cooking time information.
PREP PAYS OFF
Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right away.
FIRE IT UP
Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking). If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium-high.
GRILL, BABY, GRILL
Use an ovenproof or instant-read thermometer to monitor doneness, and let it go—don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.
REST & RELAX
Here’s another step novice cooks often overlook: resting the meat before serving—even if you’re hungry. It’s seriously worth the wait, because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.
FINISHING TOUCHES
If you're slicing the steak before serving, be sure to go across the grain. There’s no shortage of tips for assembling a great burger. For steaks, we recommend topping them off with compound butter or serving with a sauce.
Glossary
Grain
Although grain is an important part of raising beef, in this case it refers to the direction of the muscle fibers in a cut of meat. Slicing "across the grain" means slicing perpendicular to the direction of the fibers, which helps make the meat easier to chew.
Carne Asada |
Carne Asada |
Carne Asada is a Latin American dish, simply translating to "grilled beef." Enjoy the flavors of the region with this classic grilled steak recipe.
Caprese Polenta Burgers |
Caprese Polenta Burgers |
Make your next dinner party a success by kicking off the night with these appetizers; topping mini Ground Beef burgers with fresh mozzarella cheese, juicy tomatoes, fresh basil and balsamic syrup.
Classic Beef Kabobs |
Classic Beef Kabobs |
Cubes of seasoned, tender steak grilled with mushrooms, peppers, and onions on a skewer. A recipe that's perfect for an appetizer, snack, or dinner.
Asian BBQ Steak |
Asian BBQ Steak |
Wow your friends with the flavors of fresh ginger, orange and hoisin sauce in this Asian barbecue-inspired beef steak.
Chuck Tender Steak
Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling.
Ribeye Cap Steak
Rich and satisfying with exceptional tenderness and marbling. Perfect for grilling.
Hanger Steak
A thicker cut within the Short Plate that’s full of flavor with a coarse texture. Marinate and grill.
Ribeye Roll
This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
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