Tips For Perfectly Grilled Beef
For charcoal grilling, light the briquettes about 30 minutes in advance. Begin grilling when coals are covered with a light ash and are no longer flaming. Grill all beef cuts over medium to medium-low temperature coals. Coals too hot can cause beef to overcook on the outside before the interior reaches the desired doneness.Beef is at its most flavorful when cooked just to the proper doneness and not overcooked. Determine doneness of steaks by making a small slit near the bone and checking color; for boneless cuts, make a slit near the center.
Medium Rare - Center is very pink and slightly brown toward the center
Medium - Center is light pink; outer portion is brown.
Well Done - Uniform brown throughout.
Use long-handled tongs for turning steaks; spatulas for turning burgers. Do not use a fork, which pierces the beef allowing flavorful juices to escape.
Steak Grilling Guide
To marinate: Trim fat from beef steak(s). Place steak(s) and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator as directed below, turning occasionally. Before grilling, remove steak(s) from marinade, discard marinade. (Marinating longer than 24 hours may result in a mushy texture.)
To apply seasoning rubs: Trim fat from beef steak(s). Press seasoning rub into both sides of steak(s).
To grill: Place steak(s) on grid over medium ash-covered coals. Grill uncovered according to cooking times below, turning occasionally. Season with salt, as desired. (When coals are ash-covered, spread in single layer and check cooking temperature. To check the 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; 4 seconds for medium.)
The marinades below can be used to flavor any of the beef steaks listed. For less tender steaks, longer marinating is required to allow for tenderizing, as well as flavoring.
~ Mediterranean Marinade ~
Combine ½ cup balsamic vinegar, 2 tablespoons Dijon-style mustard, 1 tablespoon olive oil, 2 large cloves garlic (crushed), ½ teaspoon dried rosemary leaves and 1/4 teaspoon coarse grind black pepper; mix well. Makes approx. ½ cup.
~ Salsa Marinade ~
Combine ½ cup prepared chunky salsa or picante sauce, 2 tablespoons fresh lime juice, 1 clove garlic (crushed), 1 teaspoon dried oregano leaves and 1/4 teaspoon ground cumin; mix well. Makes approx. ½ cup.
~ Caesar Dressing Marinade ~
Combine ½ cup prepared olive oil Caesar salad dressing (not creamy) and 3 tablespoons fresh lemon juice; mix well. Grill according to chart and sprinkle steak(s) with 2 tablespoons grated Parmesan cheese and 1/8 to 1/4 teaspoon coarse grind black pepper during last 2 minutes of cooking. Makes approx. 2/3 cup.
Seasoning rubs are used to flavor the surface of steaks and should be used for tender steaks only. No marinating time is required.
~ Herbed Lemon Pepper Rub ~
Combine 2 teaspoons dried basil leaves, 2 teaspoons lemon pepper and ½ teaspoon garlic powder; mix well. Makes approx. 1-1/2 tablespoons.
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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com