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Whether cooking on a gas or charcoal grill, at home, at a park or at a tailgate, grilling provides an unmistakable aroma, a sizzling sound and maximum flavor. And research shows that when it comes to grilling, nearly three out of four Americans choose beef as the meat they grill the most often; but nearly 30 percent are still looking for more information on how to harness the power of the grill.
1. Choose Your Cut
Some of the best cuts for grilling include naturally tender ribeye, top loin (aka strip) and ground beef. Flank steak is also an excellent choice after a dip in a tenderizing marinade.
Tip: Rubs and marinades are easy ways to add flavor and tenderize.
2. Prepare Your Beef
Prepare grill (gas or charcoal) according to manufacturer’s directions for medium heat. Remove beef from refrigerator and season with herbs and spices, as desired.
Tip: Wait to salt until after cooking so you don’t draw out the natural, flavorful juices from the meat.
Place beef on grates and grill, covered, turning occasionally. Test doneness with meat thermometer: Cook burgers to 160°F and steaks to 145°F for medium rare or 160°F for medium.
Tip: Turn steaks with long handled tongs instead of a fork. Do not press down on steaks or burgers as flavorful juices will be lost.
Tip: For detailed grilling time by cut, visit www.BeefItsWhatsForDinner.com and type in “grilling.”
For more delicious recipes, grilling tips and simple rub or marinade ideas, visit www.BeefItsWhatsForDinner.com.
Makes 6 servings
Makes 4 servings
The Beef Checkoff