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 cooking chart for more recommendations and guidelines.
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.
Grilled Cajun Chuck Roast with Spicy Cheddar Grits |
Grilled Cajun Chuck Roast with Spicy Cheddar Grits |
A savory roast is sealed in foil with a can of diced tomatoes before cooking over indirect heat on the grill. The results are fork-tender and oh so delicious.
Sonoma-Style Beef Skewers |
Sonoma-Style Beef Skewers |
A bed of orzo and swiss chard is topped with grilled Top Sirloin kabobs and a simple homemade tomato sauce. A complete meal in one recipe!
Three-Way Marinated Flank Steak |
Three-Way Marinated Flank Steak |
Marinated Flank Steak is always a winner. Try these three different marinade flavors - Classic, Asian and Mexican.
Sirloin Sandwiches with Red Onion Marmalade |
Sirloin Sandwiches with Red Onion Marmalade |
A homemade marmalade of red onions, red wine, prunes and figs gives this sandwich out-of-this-world flavor. Crumbled goat cheese provides just the right amount of creaminess.
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.
Strip Steak
Tender, lean and perfect for grilling.
Tenderloin Tails
Tapered ends of the Tenderloin, the most tender beef muscle.
Chuck Eye Steak (Delmonico)
A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling.
Explore different beef cuts
Whether you're looking for a lean cut for a weeknight dinner or a tender cut for your holiday roast, our cut collections will provide you with everything you need to know next time you're at the meat case.
Explore our Recipe Collections
Apply your cooking skills in the kitchen by trying one of our delicious recipes. No matter what you're in the mood for, we have a recipe collection that is sure to satisfy.
rancher recipes
Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.
Beef. It's What's For Dinner. Chef Recipes
Whether it’s a tried-and-true Sunday supper classic or an unexpected twist to savory beef comfort food, the expert chefs at Beef. It’s What’s For Dinner. are sharing their all-time-favorite recipes.