Successful Grilling

• Grilling at medium to medium-low temperature 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 to turn steaks and spatulas for burgers. A fork will pierce the beef causing the beef to loose flavorful juices.
• Check out these Top 10 Beef Grilling Tips and make your summer grilling a success!

Three Easy Steps to Grilling Great Beef

1. 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. (To check temperature, cautiously hold palm of you 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; about 4 seconds for medium heat.)

2. Season beef (straight from refrigerator) with herbs or spices as desired. Place on cooking grid directly over coals.

3. Grill according to the chart below. After cooking, season beef with salt, if desired. (Note: For steaks thicker than 1 ½ inches, remove from grill when thermometer registers 5°F below desired doneness. Tent loosely with aluminum foil. Let stand for 5-10 minutes. Temperature will continue to rise 5°F to desired doneness.)

*Tenderizing marinade recommended. Because gas and electric grills vary greatly, consult your owner’s manual for grilling guidelines.

Determining doneness of beef is easy, once you know how.

For steaks, an instant-read thermometer can be used as well and is recommended for steaks thicker than 1 ½ inches. Thinner steaks can be checked with a well-trained eye to assess the steak’s doneness when a small slit is made near the bone or the steak’s center to check for color (view our color guide for steak doneness). It is recommended that most steaks be enjoyed at medium-rare doneness (145°F), when the beef is still very pink in the center and slightly brown towards the exterior.

For ground beef, an instant-read thermometer is essential in determining doneness of burger patties which should be at least 160°F internal temperature (medium doneness), or when the centers are no longer pink and the juices run clear, showing no pink color.