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Research shows that nearly three out of four Americans choose beef as the meat they grill the most often but nearly 30 percent still want more information on how to BBQ beef.
For guaranteed, delicious results when grilling beef here’s the two things you need to know:
1. Know Your Cut of Beef
The best cuts for grilling include naturally tender rib eye, T-bone, porterhouse, strip loin, top sirloin, tenderloin, filet mignon and ground beef which don’t require a marinade but are ready for the grill as is or with your choice of rub or flavorings. (Do not salt your meat before or while grilling to keep beef tender and juicy.)
The best thickness for steaks is about 3/4″. Cook larger cuts of beef such as ribs and roasts and anything over 2″ thick using indirect heat on low cooked very slowly.
It is recommended that you purchase beef a couple of days before you BBQ it because the enzymes in aged beef soften the muscle fiber.
Other cuts that are an excellent choice with a tenderizing marinade are inside and outside round, eye of round, flank, sirloin tip, cross rib and blade. For a marinade, think acidic ingredients like lemon or lime juice, apple juice, red wine or vinaigrette.
Allow 1/2 cup of marinade for every pound of beef. Marinade in the refrigerator for at least 6 hours, turning meat occasionally to allow even marinading.
Rubs add flavor and marinades tenderize and add flavor. This video shows when to use a marinade and when to use a rub – and how long to use each for your purpose.
Pat dry with a paper towel before barbecuing.
2. Know Proper Grilling Techniques
Trim visible fat before grilling to prevent flare-ups.
Keep raw meat separate from other foods. After putting beef on the BBQ use clean plates and utensils for cooked food.
Temperature is critical when grilling. Don’t grill with high heat – this causes charring on the outside before the inside has reached desired doneness. Grill over medium heat. (If using charcoal make sure the coals are white and ash-covered.)
The sign of an amateur griller is that they like to play with their food! Never poke with a fork or press on steaks and burgers – the flavorful, tenderizing juices are lost and there are more flare-ups, causing charring. Turn occasionally using long handled tongs for steaks or spatula for burgers.
Test doneness with meat thermometer: Cook burgers to 160°F and steaks to 145°F for medium rare or 160°F for medium. For detailed grilling time by cut see chart.
Larger image: click on chart, then click on toggle in upper right-hand corner. To print: right-click and select “print”.
Want to try the recipe that you see in the photos?
Give Grecian Beef Loin Steaks & Mushroom Kabobs a try!
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Once a week we'll tell you the upcoming daily celebrations & the articles you may have missed.