Grilling Beef

Grilling Beef

This method cooks quickly and directly over high heat, using a gas grill or over charcoal. Grilling temperatures typically reach 400-500 degrees or more, but anything over 300 degrees is considered a grilling temperature. The high heat of grilling sears the surface of the meat, creating a flavorful browned crust.

Recipes for the grill work best with steaks from the loin, rib, and sirloin, cuts from these sections are tender, flavorful and need just a little seasoning before hitting a hot grill.

Grilling steaks from the chuck, the round and lower flank, brisket area should be marinated before grilling with the exception of the top blade steak.

When it comes to grilling beef, burgers are the number one choice, followed in order are cuts from the loin, rib, sirloin and then marinaded cuts from the round and chuck

Recipes for grilling steaks 1 inch or thicker should be cooked differently than steaks under an inch, following the cooking charts for each of the following steaks below as guide lines, will help give you more tender and juicy steaks. However the final doneness of all cuts of beef should be acquired using an instant read thermometer, with temperatures of 135 degrees to 145 degrees yielding the most tender and flavorful grilling beef steaks.

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Top Blade Steak

Blade Steak

Cross Rib Steak(Beef Shoulder)

Chuck Tender Steak

Rib Steak

RibEye Steak

T-Bone Steak

Porterhouse Steak

Strip Loin Steak(Top Loin)

Beef Tenderloin Steak

Top Sirloin Steak

Top Sirloin Medallion Steak

Sirloin Cap Steak

Tri Tip Steak

Sirloin Tip Steak(Round Tip)

Top Round Steak(Inside Round)

Bottom Round Steak(Outside Round)

Eye Of Round Steak

Sirloin Tip Center Steak

Sirloin Tip Side Steak

Flank Steak

Grilling Beef

THICK STEAKS

About 30-60 minutes before cooking, remove the steak from the refrigerator to bring to room temperature to allow the steak to cook more evenly and faster. Trim off any excess fat, but leave at least 1/8"-1/4" of fat to keep juices from escaping. Season both sides with salt and pepper, you may also season with your favorite dry rub or marinade briefly if you wish.

If using a gas grill, preheat on high for 10-15 minutes with the lid down. This method of cooking works best with steaks that are 1 inch or thicker. First brush the grill with vegetable oil to prevent sticking,Scrape the grill clean with a grill brush, leave one side on high and adjust the other side to medium heat.

The key to not overcooking a thick grilling beef steak is to sear the steak on both sides. On the high temperature sear the steaks about 2 minutes on each side with the lid down.

Once the steaks are browned on both sides, slide them to the cooler part of the grill, continue grilling with the lid down to the desired doneness. For maximum flavor and tenderness grillin beef to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

When cooking with a charcoal-grill, build a two level fire by stacking most of the coals on one side and the remaining coals in a single layer on the other side of the grill. This works the same way as the gas grill, searing the steaks for 2 minutes per side over the high coals and then sliding them to lower heat to finish. When grilling with charcoal keep the lid open.

Sear the steak on each side for 2 minutes on high heat, then move steaks to medium heat, continue cooking following the chart for per minutes per side on the medium heat until desired temperature is reached.

Remove the steaks from the grill, tent with foil and let rest for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

Grilling Beef Steaks	Rare	Medium-Rare	Medium	Medium-Well	Well Done
1 Inch Steak	3-4 minutes	4-5 minutes	6-7 minutes	7-8 minutes	8-9 minutes
1.5 Inch Steak	5-6 minutes	6-7 minutes	8-9 minutes	10-11 minutes	11-12 minutes
Temperature	125-130 degrees	130-140 degrees	140-150 degrees	150-160 degrees	160-170 degrees

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THIN STEAKS

Grilling beef steaks ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.

If using a gas grill, first brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. Scrap the grill clean with a grill brush, and adjust the heat to medium-high. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned. The interior will be cooked through, this method works best with moderately thin steaks.

For maximum flavor and tenderness grilling beef to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks. Remove the steaks from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

Grilling Beef Steaks	Rare	Medium-Rare	Medium	Medium-Well	Well Done
1/2 Inch Steak	2 minutes	2-3 minutes	3-4 minutes	4-5 minutes	5-6 minutes
3/4 Inch Steak	2-3 minutes	3-4 minutes	4-5 minutes	5-6 minutes	6-7 minutes
Temperature	125-130 degrees	130-140 degrees	140-150 degrees	150-160 degrees	160-170 degrees

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The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use an instant-read thermometer to check the doneness.

Grilling Tips

Always use an instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the steak deep into the meat but not touching the bone or fat.

For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.

Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.

To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness.

Turn with tongs or spatula, piercing causes loss of flavorful juices.

Sear thicker steaks on both sides with high heat, then cook over medium heat, high heat chars the outside before the inside is done.

Thin cut steaks can be cooked at a higher temperature.

To avoid burning, do not add bbq sauce until the last few minutes.

If using a gas grill, cook with lid down for best flavor, more even cooking and energy efficiency. Keep lid open when grilling with charcoal.

Before heating the grill, brush the grill with vegetable oil to prevent sticking.

Never place cooked food on the same plate that held raw meats.

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