Meat Grilling Tips

Marinades and Rubs

Marinades are seasoned liquid mixtures which adds flavor and in some cases tenderizes beef. Marinades are commonly used with thin cuts, such as steaks.
Some useful tips about marinating are:

 A flavoring marinade is used with tender beef cuts for a short time — 15 minutes to 2 hours is enough to add flavor

 A tenderizing marinade is used with less tender beef cuts — usually from the Chuck, Round, Flank and Plate and contains a food acid or a tenderizing enzyme

o Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt or wine

o Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs

 Less tender steaks should be marinated at least 6 hours, but no more than 24 hours.
Longer than 24 hours will result in a mushy texture

 Tenderizing marinades penetrate about 1/4 inch into the beef

 Marinate in a food-safe plastic bag or in a nonreactive glass or stainless steel container in the refrigerator

        Turn beef occasionally to allow even exposure to the marinade

         Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef

     Always marinate in the refrigerator, never at room temperature

Never save and reuse a marinade

If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the beef. Marinade that has been in contact with uncooked beef must be brought to a full rolling boil for at least one minute before it can be used as a sauce.

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Rubs

Dry rubs consist of herbs, spices and other dry seasonings
A rub is a mixture of seasonings pressed on to the surface of meats BEFORE cooking.
Commonly used on roasts, steaks, chops and patties

 Paste-type rubs are dry seasonings held together with small amounts of wet ingredients, such as oil, crushed garlic, mustard, soy sauce,Worcestershire sauce and horseradish

 Rubs add flavor and form a delicious crust

 Rubs can be applied just before cooking. For more pronounced flavor, apply rub and refrigerate for several hours or overnight

Grilling Tips

Determining doneness
Grill most steaks to medium rare (145°F) to medium (160°F) doneness for best results.
[Grill steaks from the round to medium rare (145°F). Do not overcook.]
Determine doneness with an instant-read thermometer or make a small slit near the bone (or center of boneless steak) and check the color.
At medium rare, beef will be pink in the center and slightly brown toward the exterior.

Grilling Safety Tips

Wash hands well in hot soapy water before and after handling meat and other fresh foods.

 Cook beef to its proper internal temperature
Ground Beef 160°F
Steaks 145°F to 160°F

Do not reuse plates or utensils that were used for raw meats without washing in hot soapy water first.

Refrigerate leftovers promptly after serving (within 2 hours after cooking).

3 Simple Steps to Direct Grilling Beef Steaks & Burgers

Prepare grill (charcoal or gas) according to manufacturer’s directions for medium heat.

2.Season beef (directly from the refrigerator) with herbs or spices, as desired. Place on cooking grid.

3.Grill according to chart, turning occasionally. After cooking, season beef with salt, if desired.


3 Simple Steps to Direct Grilling Beef Roasts
Prepare grill (charcoal or gas) according to manufacturer’s directions for medium heat.

1.Season beef (directly from refrigerator) with herbs or spices, as desired. Place on cooking grid.

2.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 occasionally. Transfer roast to carving board; tent loosely with aluminum foil.

Let roast stand 10 minutes. (Temperature will continue to rise about 5°F to reach desired doneness and roast will be easier to carve.)

Favorites for the Grill

Special Steakhouse Favorites
Tenderloin Steak-Porterhouse/T-Bone Steaks-Strip Steak-Strip Filet-Ribeye Steak-Ribeye Filet-Rib Steak-Flat Iron Steak

Everyday Steak Favorites
Top Sirloin Steak-Top Sirloin Filet-Flank Steak-Top Round Steak-Eye of Round Steak-Shoulder Steak-Ranch Steak-Petite Tender Medallions-Chuck Eye Steak Denver Steak-Sirloin Tip Center Steak-Western Griller Steak-Skirt Steak

Roast Favorites
Tenderloin Roast-Eye of Round Roast-Tri-Tip Roast-Petite Tender Roast

Other Grill Favorites
Ground Beef Patties-Kabobs-Back Ribs-Short Ribs

Beef Grades
Choice is the most widely available beef grade, and these steaks grill up juicy and delicious.
Because Select steaks have less marbling, they tend to be a bit less tender, juicy and flavorful.

Serving Size

Two (3-ounce) cooked, trimmed servings of beef equal the USDA’s recommended daily serving for meats.
Usually one steak is equal to one serving.
More generous-sized steaks can weigh 6 to 8 ounces uncooked so one of these steaks may be an entire recommended daily amount for meat.
(Remember: 4 ounces boneless raw beef usually yields 3 ounces cooked, trimmed beef.)

Grilling Guidelines:

For charcoal grilling, when coals are medium, ash-covered (approximately 30 minutes), spread in single layer and check cooking temperature.
Position cooking grid.
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.

For gas grilling, gas grill brands vary greatly and grilling times may need to be adjusted. Consult owner’s manual for specific grilling information.

Trim visible fat before grilling to help prevent flare-ups.
If food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness.
Charring is not recommended.

*Remove from grill when internal temperature(s) reaches 135°F for medium rare; 150°F for medium doneness.
Let stand 5 minutes.

**Remove from grill when internal temperature(s) reaches 140°F for medium rare; 155°F for medium doneness. Let stand 5 minutes.

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Beef Grilling Guidelines

Note: Chart was developed using Weber Genesis Gas Grill.

PRIMAL                       CUT                              THICKNESS                   CHARCOAL            GAS

CHUCK

Chuck Eye Steak, boneless

¾ inch

9 to 11 minutes

9 to 12 minutes

1 inch

12 to 14 minutes

13 to 17 minutes

Top Blade Steak, boneless

¾ inch

6 to 9 minutes

6 to 9 minutes

1 inch

9 to 13 minutes

10 to 13 minutes

Flat Iron Steak

8-oz each

10 to 14 minutes

12 to 16 minutes

Shoulder Steak, boneless (marinate)

3/4 inch

8 to 12 minutes

9 to 12 minutes

1 inch

12 to 17 minutes

15 to 19 minutes

Ranch Steak

3/4 inch

8 to 11 minutes

8 to 11 minutes

1 inch

11 to 14 minutes

12 to 16 minutes

Petite Tender Roast

8 to 12-oz each *

14 to 18 minutes

14 to 19 minutes

Denver Steak

1/2 inch

4 to 7 minutes

5 to 8 minutes

3/4 inch

7 to 10 minutes

8 to 11 minutes

1 inch

10 to 14 minutes

12 to 17 minutes

RIB

Rib Steak, small end

3/4 inch

7 to 10 minutes

7 to 10 minutes

1 inch

10 to 15 minutes

10 to 15 minutes

1-1/2 inches **

19 to 24 minutes

20 to 25 minutes

Ribeye Steak

3/4 inch7 to 10 minutes

7 to 9 minutes

 

1 inch

10 to 14 minutes

9 to 14 minutes

1-1/2 inches **

16 to 20 minutes

15 to 19 minutes

LOIN

 

Porterhouse/T-Bone Steak

3/4 inch

8 to 11 minutes

9 to 13 minutes

1 inch

11 to 16 minutes

15 to 19 minutes

1-1/2 inches **

19 to 24 minutes

20 to 25 minutes

Strip Steak, boneless

3/4 inch

7 to 10 minutes

7 to 10 minutes

1 inch

11 to 14 minutes

11 to 15 minutes

Tenderloin Steak

3/4 inch

7 to 10 minutes

7 to 10 minutes

1 inch

10 to 14 minutes

11 to 15 minutes

1-1/2 inches **

14 to 18 minutes

16 to 20 minutes

SIRLOIN

 

Top Sirloin Steak, boneless

3/4 inch

7 to 11 minutes

8 to 13 minutes

1 inch

11 to 15 minutes

13 to 16 minutes

1-1/2 inches *

22 to 26 minutes

24 to 30 minutes

Tri-Tip Steak

3/4 inch

8 to 10 minutes

8 to 10 minutes

1 inch

10 to 14 minutes

10 to 14 minutes

ROUND

Sirloin Tip Center Steak

3/4 inch

8 to 9 minutes

8 to 11 minutes

1 inch

11 to 13 minutes

13 to 15 minutes

Sirloin Tip Side Steak (marinate)

3/4 inch

9 to 11 minutes

7 to 9 minutes

1 inch

12 to 14 minutes

13 to 14 minutes

Western Steak

3/4 inch

8 to 10 minutes

11 to 14 minutes

1 inch (marinate)

12 to 15 minutes

15 to 17 minutes

1-1/4 inches

18 to 20 minutes

18 to 20 minutes

Top Round Steak (marinate)

3/4 inch

10 to 11 minutes

10 to 11 minutes

1 inch

12 to 14 minutes

16 to 19 minutes

1-1/2 inches

20 to 23 minutes

20 to 23 minutes

Eye of Round Steak (marinate)

3/4 inch

10 to 12 minutes

10 to 12 minutes

1 inch

13 to 15 minutes

17 to 19 minutes

PLATE & FLANK

 

Skirt Steak (marinate)

1 to 1-1/2 pounds

7 to 12 minutes

 

8 to 12 minutes

 

Flank Steak (marinate)

1-1/2 to 2 pounds

11 to 16 minutes

16 to 21 minutes

OTHER

Ground Beef Patties-Cook to Medium Doneness (160 degrees F)

1/2 inch (4-oz each)

8 to 10 minutes

7 to 9 minutes

3/4 inch (6-oz each)

11 to 15 minutes

13 to 14 minutes

Kabobs, beef only

1 x 1-1/4 inches (1 pound)

5 to 7 minutes

7 to 9 minutes