Great Grilling 101

Lean Mean Cheeseburger

As seen in Seattle Metropolitan magazine VIEW RECIPE.

More Burger Building Ideas...

Grilling is easy!

Not only that, grilling is a great way to enjoy the very best of the great outdoors while fueling your family with the power of protein found in beef. Remembering a few simple tips is all it takes to flip a perfect steak or burger - every time.

STEP ONE: Grill on medium heat. For charcoal grills, the coals will no longer be flaming and will be covered with gray ash. If food is cooked over too high heat, the exterior will become charred before the the interior is fully cooked.

STEP TWO: Nearly every cut of beef is grill-friendly, you just have to know how to prepare it and how long to keep it on the grill. For a quick guide on how long to cook nearly every cut of beef under the sun, on both charcoal and gas grills - download our Grilling Guidelines.

STEP THREE: Should I marinate this? There are two forms of marinating 1) marinating to tenderize and 2) marinating for flavor. For less tender cuts of beef, like a chuck, flank or skirt steak - use tenderizing marinades. Ingredients like lemon, vinegar, salsa, yogurt, wine and pineapple contain tenderizing enzymes. Marinate for 6 hours, but no more than 24 hours!

For more tender cuts of beef, like a T-Bone, top loin and tenderloin steak - you only need to marinade for flavor. Marinate for 15 minutes to 2 hours - a liquid or a dry rub. View the Beef Cuts Chart for a quick guide on whether or not you should marinate your steak before grilling.

GRILLING TIPS

Top Tip: When you remove your steak or burger from the grill, let it rest on a plate, loosely tented in foil for 5-10 minutes to reabsorb flavorful juices.

Use tongs to turn a steak - don't risk squashing the steak with a spatula.

Use a spatula to turn burgers - GENTLY - never squash the burger or risk squeezing it with tongs. You want to keep the burger's natural juices in tact, they help flavor it naturally.

Cook burgers to 160 degrees without exception. Learn how to take the internal temperature of a burger here.

Steaks are considered medium rare at 145 degrees and medium at 140 degrees.

Always marinate in the refrigerator, never at room temperature.