steakhouse steaks at home

Three Easy Steps to Great Grilling:
Step 1: Prepare grill (gas or charcoal) according to manufacturer’s directions for medium heat.
Step 2: Season beef (directly from the refrigerator) with herbs or spices, as desired. Place on cooking grid.
Step 3: Grill according to chart, turning occasionally. After cooking, season beef with salt, if desired.

More Grilling Tips:

• Trim visible fat from meat and poultry before grilling to help prevent flare-ups.
• Grill over medium heat. For gas grills, set temperature controls to medium. For charcoal grills, check the coals – they will no longer be flaming and will be covered with gray ash. If food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. Charring meat, poultry or fish is not recommended.
• Use an instant-read thermometer inserted horizontally into the side of burgers and steaks to check doneness. Thermometer should penetrate the thickest part or center of the burger or steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Cook steaks to 145°F (medium rare) or 160°F (medium). Cook burgers to at least 160°F. The color of cooked ground beef is not a reliable indicator of doneness.
• Use a long-handled spatula to turn burgers and tongs to turn steaks. Do not press, flatten or pierce the meat – flavorful juices will be lost.

Grilling Times Guidelines

3 Easy Steps to Grilling Beef Roasts
Step 1: Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquettes on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (about 25-30 minutes), add 3 to 4 new briquettes to each side. Place aluminum foil drip pan in center between coals. Position cooking grid with handles over coals so additional briquettes may be added when necessary. Check cooking temperature*.
Step 2: Remove beef from refrigerator. Season, as desired. Place beef on cooking grid directly over drip pan.
Step 3: Cover with grill lid and grill over medium heat for time indicated in chart or until thickest part of roast reaches internal temperature as specified. Turning is usually not necessary. Add 3 to 4 additional briquets to each side every 30 minutes or as necessary to maintain proper heat during grilling. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 10 to 15 minutes. (Temperature will continue to rise about 5° to 10°F to reach desired doneness and roast will be easier to carve.)

*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; approximately 4 seconds for medium heat.

Indirect Grilling Guidelines

Grilling with Marinades & Rubs