Grilling Tips

Choose the Right Cut

The more tender cuts, Porterhouse/T-Bone, top loin, tenderloin, ribeye, and top sirloin are all ideal for grilling and require only your favorite seasonings or rubs to add flavor.

If you like, marinade anywhere from 6 hours to overnight prior to cooking your meat. Follow these tips:

Always marinate in the refrigerator, never at room temperature.
Marinating longer than 24 hours can result in a soft surface texture.
Never save and reuse a marinade. If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef.
Allow ¼ to ½ cup marinade for each 1 to 2 lbs. of beef.
Marinate in a food-safe plastic bag or nonreactive container such as a glass utility dish.

Steps for grilling:

Prepare the charcoal. When coals are medium, ash-covered (about 30 minutes), spread in single layer and check cooking temperature. Position cooking grid over coals. (To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; 4 seconds for medium heat.)
Season the beef, straight from refrigerator, with herbs or spices as desired. Place on cooking grid directly over coals.
Grill to desired doneness using a thermometer.

Special Tips

Grilling at medium to medium-low temperatures ensures even cooking. If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness. Charring beef is not recommended.
Trim excess fat from meats to avoid flare-ups while grilling.
Use long-handled tongs for turning steaks. A fork will pierce the beef causing loss of flavorful juices.
For best results, use an instant-read thermometer to determine doneness. Insert the thermometer horizontally into the side (not the top) to check the internal temperature.
Cook steaks to at least 145°F (medium rare).