|
| Great Grilling |
| |
We 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 a 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 chuck 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 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.
3 Easy Steps to Grilling Beef
1. Prepare charcoal for grilling. 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.) For more information check our section
Building A Fire
2. Season beef, straight from refrigerator, with herbs or spices as desired. Place on cooking grid directly over coals.
3. Grill to desired doneness using a thermometer. For approximate grilling times, use the chart located in our Cooking School section on Grilling, and for further information on thermometers, visit our Cooking School section on
Meat Thermometers.
Tips From The Pros
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; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices.
For best results, use an instant-read thermometer to determine doneness. For steaks and burgers, insert the thermometer horizontally into the side (not the top) to check the internal temperature.
Cook burgers to at least 160°F (medium doneness).
Cook steaks to at least 145°F (medium rare doneness).
Play It Safe
Purchase meats just before checking out at the supermarket and refrigerate immediately once home in the meat compartment or coldest part of the refrigerator.
When using frozen beef, defrost overnight in the refrigerator, never at room temperature.
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 during preparation.
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.
Now you have all the information you need to grill like the pros. Fire up your grill and enjoy a great grilled beef meal! For inspiration, try one of the recipes below. You can use these cuts interchangeably. For instance, if you’d like to try the Bock Beer Marinade but prefer a sirloin – go for it!
|
Grilled Steak Santa Fe
Grilled T-Bone Steaks & Peppers
Italian Garlic Bread Burgers
Red, White & Beef Salad
Caesar Beef Kabobs |
Grilled Steak Santa Fe
Frozen margarita mix is the secret to this great tasting steak. |
Prep: 10 minute
Refrigerate: 6-8 hours or overnight
Cook: 20 minutes
Servings: Serves 4
| 1-1/4 |
pounds top round steak, cut 1-inch thick |
| 6 |
Tbsp. frozen margarita drink mix concentrate, defrosted |
| 2 |
Tbsp. chopped fresh cilantro |
| 2 |
Tbsp. vegetable oil |
| 4 |
cloves garlic, crushed |
| 2 |
tsp. ground cumin |
| 1/2 |
tsp. salt |
| 1/4 |
tsp. pepper |
| 1 |
large avocado, diced |
| 1/2 |
cup chopped red onion |
|
 |
 |
In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 Tbsp. of the marinade in a small container, cover and refrigerate. |
|
|
Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally. |
|
|
Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm. |
|
|
Just before serving, in a medium bowl, combine avocado, onion and reserved 2 Tbsp. of marinade mixture. Toss gently to coat. |
|
|
Carve steak crosswise into thin slices. Serve immediately with avocado mixture. |
|
|
| Need help with this recipe? Go to: Grilling |
[back to the top] |
Grilled T-Bone Steaks & Peppers
A little something special for your steak. |
Prep: 5 minutes
Cook: 20 minutes
Servings: Serves 4
| 4 |
T-Bone or Porterhouse steaks, cut about 1-inch thick |
| 4 |
small red, yellow or green bell peppers, cut into quarters |
| 1/4 |
cup salted butter, very soft |
| 2 |
Tbsp. finely chopped green onion |
| 1 |
tsp. minced garlic |
|
 |
|
|
Placed steaks and bell peppers on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally. |
|
|
Meanwhile, combine butter, green onion and garlic in small bowl. Stir with fork until uniformly blended. |
|
|
Top each steak with 2 Tbsp. of butter mixture. |
|
|
Combine bell peppers with 2 Tbsp. butter mixture in medium bowl; toss. |
|
|
Serve steaks with bell peppers. Season with salt and pepper, as desired. |
|
|
| Need help with this recipe? Go to:
Building a Fire,
Meat Thermometers |
[back to the top] |
Red, White & Beef Salad
Perfect for a hot summer night. |
Prep: 5 minutes
Refrigerate: 6 hours to overnight
Cook: 20 minutes
Servings: Serves 6
| 1-1/2 |
lbs. beef top round or shoulder steak |
| 1 |
cup prepared salsa |
| 8 |
cups chopped iceberg lettuce, or pre-packaged lettuce mix |
| 1 |
can (15 oz.) black beans, rinsed, drained |
| 1 |
cup frozen corn, defrosted |
| 1/3 |
cup prepared Ranch dressing |
| 1/3 |
cup prepared salsa |
| 1 |
cup broken tortilla chips (optional) |
|
 |
|
|
Place steak and 1 cup salsa in sealable plastic bag. Turn to coat. Refrigerate 6 hours to overnight, turning occasionally. |
|
|
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill top round steak, uncovered, 16 to 18 minutes for medium rare doneness (chuck shoulder steaks 16 to 20 minutes), turning occasionally. Remove, let stand 10 minutes. |
|
|
Meanwhile combine lettuce, beans and corn in shallow serving bowl; toss. Carve steak into thin slices; arrange on top of salad. Drizzle dressing and 1/3 cup of salsa separately over beef. Sprinkle with chips if desired. |
|
|
| Need help with this recipe? Go to:
Meat Thermometers |
[back to the top] |
Caesar Beef Kabobs
A meal-in-one! |
Prep: 15 minutes
Cook: 15 minutes
Servings: Serves 4
| 1 |
lb. boneless beef top sirloin steak, approximately 1-inch thick |
| 4 |
small new potatoes (about 1/2 lb.) cut into quarters |
| 1 |
medium red bell pepper, cut into 1-inch pieces |
| 1 |
small onion, cut into 1-inch pieces |
| 1/2 |
cup prepared non-creamy Caesar dressing |
| -- |
salt and pepper, to taste |
|
 |
|
|
Place potatoes in microwave-safe dish; cover with plastic wrap; fold back corner to vent. Microwave on HIGH 4 to 7 minutes or until potatoes are just tender, stirring once. Cool slightly. |
|
|
Cut steak into 1-1/4 inch pieces. Combine beef, potatoes, bell pepper and onion in large bowl. Drizzle with all but 2 Tbsp. of the dressing; toss to coat. |
|
|
Alternately thread beef and vegetables onto eight 9-inch metal skewers. |
|
|
Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. |
|
|
Drizzle kabobs with remaining 2 Tbsp. dressing before serving. |
|
|
[back to the top] |
|
