Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.
Check out these simple grilling guidelines below to help you reclaim the meals you love with the beef cuts that count this grilling season.
1. Let the meat reach room temperature before cooking.
The meat will cook more evenly if it is the same temperature throughout. Professional kitchens that have super high-powered grills, like Porter House NY’s 1800º F grill, can cook a frozen piece of meat just fine. But if you are cooking on your home grill (which probably maxes out at around 500-600º F) letting the meat reach an even room temp will help you control the temperature of your meat better as you cook it.
2. You want your grill (or other cooking surface) as hot as possible!
Heat is the key to cooking your beef grilled right. A hot grill will char the meat and seal in the flavor. It will also enable you to cook your meat quickly and properly. You also want to avoid flipping meat over and over again.
3. No oil on the grill or the meat.
Top quality, meat needs no additions. Oil can cause fire flare ups and change flavor. If the cooking surface is hot, the steak should not stick.
4. Simple seasoning is best.
Just before cooking, thoroughly season your meat with simple, wholesome ingredients. Fine quality beef does not need too much seasoning.
5. Rotate your meat; don’t just flip it.
Most grills have different heat levels at different spots and depending on the cut of steak different parts might cook differently. So it is important to rotate the meat to ensure that every part gets cooked evenly
6. Let your meat rest before you eat it.
If you’ve followed the advice provided you now have perfectly cooked, tender, and moist beef coming off the grill. The last thing you want to do is let that juice out. So don’t. Let your beef sit for about 5-10 minutes after it comes off the grill and before you cut into it. This will allow the juices to settle and the meat to reach its final tenderness as the temperature evens.