Indirect Grilling Basics

Indirect grilling requires little hands-on attention, but gives you maximum flavor. It's like slow cooking, but on the grill!

Indirect Grilling

This technique is called indirect grilling, but it’s more like roasting, which means indirect heat, lower temps and longer cooking times. 

PREPARE THE BEEF

When you’re ready to get started, pull the beef out of the fridge and season well. Depending on your recipe, now’s the time to apply a rub, herbs or other spices

READY THE GRILL

Take a few minutes to configure your grill. As the name suggests, indirect grilling positions the beef away from the heat source instead of directly over it. If you’re using charcoal, this means arranging the coals off to one side of the grill and cooking on the opposite side. If you’re using gas, refer to your owner’s manual and bring the grill to medium heat on one side only.

LET IT BE (MOSTLY)

Keep the lid closed for best results. You should follow your recipe for timing, but also may want to use an oven-proof meat thermometer to confirm when time’s almost up. Be careful not to overshoot your target temperature because it will continue to rise for several minutes after coming off the grill.


GIVE IT A REST

Don’t skip this step! Resting is essential to keep all those delicious juices from draining out of the meat, and makes the next step easier. The larger cuts that work best for indirect grilling generally need more time to rest—often up to 15–20 minutes. Set the meat on your cutting board or a serving tray and cover it loosely with aluminum foil (this is called “tenting”).


CARVE & SERVE

When you’re ready to carve, take care to not pierce the beef with a fork. Instead just use tongs to hold the roast in place. Depending on your recipe or desired presentation, slice the beef thinly across the grain and serve on a warm plate or tray.

cooking tip

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

Glossary

Drip Pan

An underrated component of any grill set-up, a drip pan—usually made of disposable foil— catches drippings from your meat, preventing dangerous flare-ups.

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

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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

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

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Pairing Beef and Alcohol

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