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.

A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling.

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.

Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.

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