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 grate is clean. 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.
GRILL, BABY, GRILL
Use an 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 cut across the grain to maximize tenderness.
THREE STEPS TO THE PERFECT GRILLED BURGER
- Set grill to medium and let heat for a minimum of 10 minutes if using gas or until coals turn white if using charcoal. Form patties and season liberally with salt and pepper. Place a dimple in the center of the burger patty to minimize shrinking and optimize cooking.
- Place burgers on the grill and cook approximately 4 to 5 minutes, depending on size and thickness. Flip burger and grill an additional 4 to 5 minutes or until the center of the burger reaches an internal temperature of 160°F.
- Avoid pressing down on burgers and only flip burgers once during cooking.
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.
Beef Top Sirloin & Potato Kabobs |
Beef Top Sirloin & Potato Kabobs |
Use the microwave and the grill to expedite the cooking process for these tasty beef and potato kabobs.
Country Style Bourbon BBQ Short Ribs |
Country Style Bourbon BBQ Short Ribs |
Slow cook Country Style Short Ribs in Kentucky style BBQ sauce. Finished on the grill for that authentic BBQ taste.
Grilled T-Bone Steaks with BBQ Rub |
Grilled T-Bone Steaks with BBQ Rub |
This could be called beef at its best. A simple rub including chili powder, garlic and brown sugar adds that special touch.
Spicy Beef Back Ribs |
Spicy Beef Back Ribs |
A spicy sauce made with chili sauce and crushed red pepper flakes give these Beef Back Ribs amazing flavor.
Ribeye Steak
This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.
Tenderloin Steak (Filet Mignon)
This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.
Flank Steak
Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Tri-Tip Steak
Boneless and fairly tender with full flavor. Grill then slice across the grain.
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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