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.

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.

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

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.