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 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 at the top of the page. 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 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. For great-flavored steak, choose the cut carefully and give it a dry rub of seasoning before putting it on the grill. Here you'll learn which cuts are the best for grilling, how to prep the steak, ingredients for a basic steak rub, and how to get smoked flavor on a propane grill. Good Grillers: The Best Cuts for Grilling The tenderest steaks are cut from the section between the ribs and the hips along the back. Steaks from the short loin, just behind the ribs, include porterhouse, T-bone steaks, the boneless strip loin (or New York steak), and most of the tenderloin. Steaks from the sirloin section, just behind the loin, include top sirloin, sirloin, and the rest of the tenderloin. These steaks can be grilled, oven broiled, or pan-broiled. Rib steaks (with a bone) and rib-eye or club steaks (without a bone) are tender enough to grill or broil. Of the less expensive cuts, skirt steak is cut from the diaphragm muscle. It's full flavored and tender and can be grilled or pan-broiled. How to Prep the Steak and the Grill The outer layer of fat on most steaks should be trimmed to about 1/8 inch before grilling. Slash the fat at 1- to 1 1/2-nch intervals to prevent the steak from curling as it cooks, and season the meat with a dry rub or herbs, if desired. Refrigerate until 1/2 hour before cooking. Remove the grill rack and oil or spritz it with nonstick vegetable spray. Set it 4 to 5 inches above the fire for thin cuts such as flank steak; 6 to 7 inches for a thick sirloin. Light the fire about 45 minutes before cooking so it will have a chance to burn down to glowing coals covered with ash. Place the steak on the grill. Baste with marinade or barbecue sauce if you like. But first-quality steaks should not be marinated with barbecue sauce; it will mask their flavor. Ingredients for a Basic Steak Rub One way to flavor a steak is with dry seasoning rubbed on before grilling. For a basic mix, blend: 1 tablespoon ground black pepper 1 tablespoon kosher salt 1 tablespoon parsley flakes 1 tablespoon paprika 1 teaspoon garlic powder 1/2 teaspoon cayenne You might add Southwestern, Middle Eastern, or other flavorings to the mix. Dry rubs can be kept on hand in tightly covered jars. To use fresh herbs, garlic, and other ingredients in a rub, prepare a small amount just before use. Grilling Indoors: Pan-Broiling Steaks If you're cooking indoors, pan-broil steak in a heavy skillet or grill pan (a skillet with grids on the bottom). If juices accumulate, remove them periodically with a bulb baster or spoon. Heat the pan until a drop of water sizzles on it and spritz the bottom with nonstick vegetable spray. Add the meat and cook over moderately high heat until the grill marks show, turn, and grill the other side until so marked. Lower the heat slightly and cook until done as desired, 2 or 3 minutes for rare; 5 to 6 minutes for medium; and up to 15 minutes for well done. Increase the time 4 to 5 minutes for 1/2-inch thickness. Grilling With Gas: How to Get Smoked Flavor on a Propane Grill To give barbecue flavor to food on a propane grill, soak a handful of your favorite hardwood chips in water for 15 minutes. Pour off the water and wrap the damp chips in aluminum foil, leaving one end open. Wearing fireproof mitts, lay the smoker packet on the grill's heated grids or rocks. Smoky flavor will waft over the food. Allow 15 to 20 minutes on the fire for the smoke flavor to permeate the meat. After the grill has cooled down, discard the foil smoker packet. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||