Perfect Cooking Technique
Perfect Grilling Technique
When it comes to grilling, perfection comes with a lot of practice. Here are a few tips to help become a master of the grill:
-Start with a clean grill. Nothing is worse than having your succulent Filet Mignon have a hint of last night’s salmon. The best time to scrape off all the residue is right after you’re finished cooking, while the grill is still hot. Before you heat up your grill, brush or spray it with a little vegetable oil to prevent food from sticking. This is especially important if you plan on using sugary basting sauces.
-Start with a hot grill. Make sure you start to preheat your grill at least 15 minutes before you plan to start cooking. It’s probably a good idea to have a spray bottle handy in case of flare ups. We also recommend having all your utensils, sauces and seasonings ready and standing by.
The key to grilling a steak to perfection is how long you leave it cooking over the fire. This chart can be used as a general guide for cooking time. You can also feel for firmness to check the doneness. A medium steak will feel like your cheek, while a well done steak feels much more firm to the touch. A quick read thermometer always does the trick, too.
| Beef Cuts | Thickness or Weight | Temperature of Coals | Open Grill (Direct Heat) | Covered Cooker (Direct Heat) |
|---|
| | | | Total Cooking | Time in Minutes |
|---|
Ground Beef Patties**
80-85% lean
3 per pound
3 per pound
4 per pound |
3/4 inch
1/2 inch
1/2 inch |
medium
medium
medium |
Medium
10 to 11
7 to 9
7 to 9 |
Medium
9 to 10
6 to 7
6 to 7 |
Chuck 7-Bone Steak
or Boneless Under
Blade Steak* | 3/4 to 1 inch
| medium
| Rare to
Medium
13 to 17
| Rare to
Medium
9 to 12
|
Chuck Shoulder Steak*
| 3/4 to 1 inch
| 14 to 20
| 10 to 14
|
|
Top Round Steak*
| 3/4 to 1 inch
1 1/2 inches
| medium
medium-low
| 12 to 14
23 to 25
| 10 to 12
20 to 23
|
Eye Round Roast*,
butterflied
| 2 to 4 pounds
| medium
| 20 to 25
| 16 to 20
|
Ribeye Steak or
Top Loin Steak
| 3/4 inch
1 inch
1 1/2 inches
| medium
medium
medium-low
| 7 to 9
9 to 12
21 to 24
| 5 to 7
8 to 11
16 to 19
|
Porterhouse Steak or
T-Bone Steak
| 1 inch
1 1/2 inches
| medium
medium-low
| 10 to 14
26 to 30
| 8 to 12
20 to 24
|
Tenderloin Steak
| 1 inch
1 1/2 inches
| medium
medium
| 11 to 13
15 to 17
| 10 to 12
13 to 15
|
Boneless Sirloin Steak
| 3/4 inch
2 inches
| medium
medium-low
| 8 to 11
34 to 40
| 7 to 10
25 to 36
|
Sirloin Kabobs
| 1 to 1 1/2
inches
| medium
| 8 to 11
| 6 to 9
|
Flank Steak*
| 1 1/2 pounds
| medium
| 12 to 15
| 10 to 12
|
NOTE: This timetable is based upon the surface of the beef being 4-5 inches from the heat source.
*Marinate 6-8 hours for best eating quality
**The USDA/FSIS recommends ground beef be cooked to 160° F.
Source: National Live Stock and Meat Board |