Perfect Grilling Tips

P  reheat the grill – wait until it is hot to begin
E  nsure best results – start with Certified Angus Beef ® brand quality
R  etain flavorful juices – use tongs or a spatula
F  lip steaks only once
E  ach side should be grilled for half the total cooking time
C   heck doneness with a meat thermometer
T  ime to enjoy your meal

The Heat Is On

  • For a distinctly grilled flavor, use charcoal. The grill should be hot before cooking begins. For medium heat, the charcoals should completely ash over.
  • Test the temperature by holding your hand just above the cooking surface. If you can hold your hand there four seconds, it is ready.
  • If using a gas grill, set it on medium 10 minutes before cooking.

Steps for Grilling

  • Place the beef on a preheated grill (preheat for at least 15 minutes) or over moderately hot wood or coals about 3-5 inches away from the heat source. If cooking frozen steaks, place the rack 5 – 6 inches from the heat source.
  • Grill until juices come through the uncooked top side (time depends on the thickness of the meat, the temperature of the heat source, and the desired degree of doneness).
  • Turn the beef using tongs or a spatula to avoid piercing the meat, and
    season the cooked side, if desired. Baste beef with marinade or sauce throughout the cooking time, if desired.
  • Continue cooking until beef reaches desired Degree of Doneness.
  • Take the beef off the grill just a bit before it’s “perfect”.
  • Allow the beef to rest for 10 minutes on a platter. As it does, the warm juices inside the steak continue cooking it to the desired doneness.

Charcoal Grilling Guidelines

Beef Cut Thickness Cooking Time
Tenderloin Steak 1 Inch
1 – 1 ½ Inches
13 to 15 Minutes
14 to 16 Minutes
(covered)
New York Strip
(boneless)
¾ Inch
1 Inch
10 to 12 Minutes
15 to 18 Minutes
Ribeye Steak ¾ Inch
1 Inch
1 – 1 ½ Inches
6 to 8 Minutes
11 to 14 Minutes
17 to 22 Minutes
(covered)
Top Sirloin Steak
(boneless)
¾ Inch
1 Inch
1 – 1 ½ Inches
2 Inches
13 to 16 Minutes
17 to 21 Minutes
22 to 26 Minutes
28 to 33 Minutes
(covered)
T-Bone/Porterhouse Steaks ¾ Inch
1 Inch
1 – 1 ½ Inches
10 to 12 Minutes
14 to 16 Minutes
20 to 24 Minutes
(covered)

Degrees of Doneness

Cooking times and temperatures vary with the method of preparation used, the size and shape of the Certified Angus Beef ® cut, and the desired degree of doneness.

Degrees of Doneness Rare 140° F
Medium Rare 150° F
Medium 160° F
Medium Well 165° F
Well 170° F

The doneness of steaks can also be checked using the “firmness to touch” method in which the steak is compared to the human hand. For rare, the steak would feel about the same as the muscle between the thumb and the index finger of the hand in a relaxed state. For medium, feel the same muscle of the hand when it is stretched out. And, for well-done firmness, feel the muscle when the hand is clenched into a fist.

“Firmness to Touch” Method

Rare – Medium – Well-done –
The hand is in an open, relaxed state. Press the large thumb muscle between the thumb and index finger, and it will feel like a rare steak. Stretch out your hand. Press the same muscle and it will feel like a steak cooked to medium doneness. Clench a tight fist and the thumb muscle will feel like a well-done steak.

Test roasts for doneness using a meat thermometer placed so the tip is in the center of the roast, not touching bone or resting in fat. Remove the meat from the oven when the thermometer registers 5-10° F lower than the desired doneness, as the temperature will rise after it comes out of the oven. A quick-read thermometer can also be used in roasts and is often used in testing steaks for doneness.

CERTIFIED ANGUS BEEF ®

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Wilson & Wilson Premium Steaks is committed to providing an unsurpassed culinary experience. That is why we sell only Certified Angus Beef ® products.

You will taste the uncompromising quality in every bite of Wilson & Wilson Premium Steaks. Nothing says quality, distinction, and discriminating taste like exceptional Certified Angus Beef ® products.