all savor the delicious flavor and irresistible aroma of grilled steaks and
burgers. Here are some hints to help you get the best results.
Choose the right cut
The more tender cuts, Porterhouse/T-bone, top loin, tenderloin, ribeye,
rib, top sirloin, chuck eye and chuck top blade are all ideal candidates for the
grill and require only your favorite seasonings (Rubs) to add flavor.
Rubs are blend of seasonings, such as fresh or dried herbs and spices.
They are used only to add flavor, not to tenderize. Apply rubs to the surface of
uncooked steaks and ground beef patties just before grilling.
Less tender cuts such as flank, skirt, top round and chunk shoulder
steaks should be marinated for at least 6 hours or as long as overnight in a
mixture containing a food acid or tenderizing enzyme.
Always marinate in the refrigerator, never at room temperature.
Marinating longer than 24 hours can result in a soft surface texture.
Never save and re-use 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.
Marinate in a food-safe plastic bag or non-reactive container such as
glass utility dish.
Prepare charcoal for grilling. When coals are medium ash-covered (about
30 minutes), spread in a 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 beef, straight from refrigerator, with herbs or spices as desired.
Place on cooking grid directly over coals.
Grill to desired doneness using a thermometer.
Purchase meats just before checking out at the supermarket and
refrigerate immediately once home in the meat compartment or coldest part of the
When using frozen beef, defrost overnight in the refrigerator, never at
Wash hands well (20 seconds) with hot soapy water before and after
handling raw meat and poultry.
Keep raw meat and poultry from coming into contact with other foods
Wash all utensils, cutting surfaces and counters with hot soapy water
after contact with raw meat and poultry.
Never take beef off the grill and return it to the same platter that held
raw beef unless the platter has been washed in hot soapy water.
Keep beef refrigerated until grilling time.
Refrigerate leftovers promptly after serving. Use refrigerated leftovers
within 3 to 4 days.
More to go
Grilling at medium to medium-low temperatures ensure 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; spatulas for burgers. A fork
will pierce the beef causing loss of flavorful juices.