Is Beef What’s For Dinner? Then You Need These Grilling Tips.

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Steak on the grill is a gem of a meal. Here are some grilling tips to make sure that beautiful cut of meat is cooked to perfection. ...

Compatible flavors: Thyme, garlic, onion, dried chile.
Suggested sauces: Blue cheese, butter, horseradish, red wine, béarnaise.

Filet Mignon (2-inches thick)
Prep: Take meat out of the refrigerator and let it stand, covered, up to an hour, to come to room temperature. Wipe dry of marinade or juice; brush lightly with oil.
Cooking temperature: Hot to medium-hot coals
Cooking instructions: Place meat on grill 4 inches from coals. Cover grill; turn meat once. Cover loosely with foil and let stand 5-10 minutes before serving.
Internal temperature when done: Rare: 140; Medium Rare: 145; Medium: 160; Well Done: 170

Whole Tenderloin
Prep: Take meat out of the refrigerator and let it stand, covered, up to an hour, to come to room temperature. Wipe dry of marinade or juice; brush lightly with oil.
Cooking time: Approximately 12 minutes per pound
Cooking temperature: Medium coals Cooking instructions: Turn every 10 minutes. Do not use a fork to turn meat.
Internal temperature when done: Rare: 140; Medium Rare: 145; Medium: 160; Well Done: 170

Porter House, Sirloin, T-Bone, Ribeye, NY Strip (1 ¼ to 1 ½ inches thick)
Prep: Take meat out of the refrigerator and let it stand, covered, up to an hour, to come to room temperature. Wipe dry of marinade or juice; brush lightly with oil. Cut the fat at 1 1/2-inch intervals to prevent curling.
Cooking temperature: Medium coals
Cooking instructions: Place steak on grill about 3 inches from coals. Sear 1 minute, then cover. About halfway through cooking, turn steak over, sear for 1 minute then cover grill again. Do not use a fork to turn meat. Cover loosely with foil and let stand 5 minutes before slicing.
Internal temperature when done: Rare: 140; Medium Rare: 145; Medium: 160; Well Done: 170

Flanksteak
Prep: Take meat out of the refrigerator and let it stand, covered, up to one hour, to come to room temperature. Wipe dry of marinade or juice; brush lightly with oil. Slash the meat lightly, across the grain, to improve the texture and tenderness.
Cooking temperature: Medium coals Cooking instructions: Place steak on grill about 4 inches from coals. Do not use a fork to turn meat. Cover and grill, turning once. Serve rare to medium. Cover loosely with foil and let stand 5 minutes before slicing. To serve, slice thinly against the grain.
Internal temperature when done: Rare: 140; Medium Rare: 145; Medium: 160

Our expert Meat Cutters can help you pick out the right cut of meat for your tastes and answer any cooking questions you may have. Stop in on your way home tonight!

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