Grilling seems easy, but it’s actually a little more tricky to get the perfect results than you might think. Have you ever wondered why your burgers and chicken breasts look done on the outside, but when you cut into them, they’re raw on the inside? It happens more often than not, so you’re not alone.
Luckily, there are a few very simple things you can do to ensure that you serve perfectly grilled proteins each and every time. Today we’ll discuss how to perfect the process for grilling beef. The most important thing you’ll need is an instant read thermometer, which can be purchased at Joe’s Meat & Seafood.
The Grilling Process
Beef is great for the grill because it cooks quickly and requires only minimal prep time. Just remember these simple techniques:
*pre-heat your grill with 2 temperature zones – 1 side should be medium-high and one should be medium low
*clean your grill thoroughly with a stiff grill brush, then brush it with oil several times to create a clean, non-stick surface (use an old, clean towel tied in a cylinder, dipped in vegetable or canola oil to oil your grill surface – outlined in our previous post)
*remove beef from refrigeration about ½ hour before cooking; remove excess marinade before grilling
*always remember to season both sides of the beef with salt and pepper before grilling (if marinade or dry rub contains salt, do not use additional salt before cooking)
*brush grill surface with oil one more time before placing meat on surface, then gently lay steak down on hotter side and let sear for at least 30-60 seconds; gently attempt to lift the steak with tongs; if it sticks to the grill, let it cook for an additional 30-60 seconds before trying to move it again; repeat until steak moves easily, then turn 45 degrees and return it to the grill for beautiful cross-hatch marks; turn the steak and repeat on the second side
*check the temperature of the steak using an instant read thermometer and remove from the grill when it is about 3-5 degrees cooler inside than you want the final temperature to be
* ALWAYS bring a clean plate or container to the grill with you when you cook – never re-use the same plate the raw meat was on; use clean tongs to remove cooked beef from the grill
* ALWAYS allow any steak to “rest” before serving or slicing it – place it on a clean plate and cover it loosely with foil; let it sit for 5 – 10 minutes before slicing
*licing meats on an angle (“on the bias”) across the grain (especially leaner, tougher cuts like flank steak) will make them more tender
Final Temperatures for Beef
Rare = 118 – 120 degrees
Medium-rare = 125 degrees
Medium = 130 degrees
Medium-well = 135 – 140 degrees
Well done = 145 and up!
- REMEMBER, everything continues to cook after it comes off the grill, so pull steaks/beef off the grill when they are a few degrees cooler than your final desired temperature; cover loosely with foil and allow to rest 5 – 10 minutes before slicing
- larger cuts of beef will carry over to even higher temperatures than steaks