Indirect Grilling

Slow cooking on a grill?! Indirect grilling requires little hands-on attention, but gives you maximum flavor. Impress your friends and family with this set-it-and-forget-it cooking method.

cooking tip

Resting time is important because it allows the juices to stay in the meat, becoming easier to carve and serve.

Cooking Steps:

1. Ready your grill

Prepare grill (gas or charcoal) for indirect cooking according to manufacturer's directions for medium heat. For charcoal grilling, position an aluminum drip pan in center under cooking grid to catch beef juices. Best beef cuts for indirect grilling are: Ribeye Petite Roast, Strip Petite Roast, Top Sirloin Roast and Coulotte Roast.

2. Prepare your beef

Remove from refrigerator; season with herbs and spices, as desired. Place beef on cooking grid. Cover with grill lid and grill 40 to 80 minutes (depending on cut and size), turn once.

3. finish and serve

Remove roast from grill when instant read thermometer inserted into thickest part of roast registers 135°F for medium rare; 145°F for medium doneness. Transfer roast to carving board and tent loosely with aluminum foil. Let stand for 10 to 15 minutes (temperature will continue to rise about 10° to 15°). Season beef with salt after carving, as desired.

Tapered ends of the Tenderloin, the most tender beef muscle.

Tender, lean and perfect for grilling.

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.

Beef and Heart Health

Research on heart health shows that eating lean beef can be a solution to one of America’s greatest health challenges. Not only can lean beef be part of a heart-healthy diet, but it can help lower cholesterol as part of a healthy diet and lifestyle.

Animal Care and the Modern Rancher

Cattle ranchers have many tools to keep the animals in their care healthy and safe, including nutrition programs, veterinary care and good management practices that are science-based, regulated and, above all, good for the animal and the consumer.

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.

Celebrate 25 years of Beef. It's What's For Dinner.

Twenty-five years after establishing one of the nation’s most iconic food brands, America’s beef farmers and ranchers are leveraging the strong equity of Beef. It’s What’s For Dinner. to reintroduce the brand to a new generation.