Grilling Methods - the type of food you are grilling and the type of grill you are using determines whether you will cook by the DIRECT or INDIRECT method.
Direct Method -
Food is placed on grid directly above the hot coals. The grill can be open or covered. Direct heat is most often used for cuts of beef which cook in a relatively short period of time such as steaks, burgers or kabobs.
Indirect Method –
Foods are cooked by reflective heat, similar to the way in which a conventional oven cooks. This method is used for larger roasts and steaks which require longer cooking at lover temperatures.
Procedure: Open or remove the grill cover. Open the bottom dampers. Arrange an equal number of briquettes on each side of fire grate. Ignite the briquettes and burn until ash covered. Make certain coals are burning equally on both sides: it may be necessary to move hot coals (with long-handled tongs) from one side to the other in order to have heat evenly distributed. (Depending on the size of your grill, the number of charcoal briquettes required for each side can range from 15 to 30.)
Place aluminum foil drip pan in center of fire grate between coals. Position grid with handles over coals, so briquettes may be added as needed. Place beef on grid above drip pan. Cover (with damper open) and cook as recipe directs. Turning meat during indirect cooking is usually unnecessary. Add additional coals (5 to 10 for each side, depending on size of the grill) every 45 minutes to 1 hour as necessary to maintain proper heat during cooking.
To check the temperature of the coals, cautiously hold the palm of your hand about 4 inches above the coals. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away.
Time Temperature
2 seconds Hot (high)
3 seconds Medium-hot
4 seconds Medium
5 seconds Low
Hot coals are barely covered with gray ash.
Medium coals glow through a layer of gray ash.
Low coals are covered with a thick layer of gray ash.
It usually takes 30 to 45 minutes before the coals are ready for grilling. Never begin grilling until the coals are covered with a light ash and are no longer flaming. Cooking over a direct flame will burn the outside of the food leaving the inside raw.
- Cook all beef cuts at low to medium temperature unless otherwise stated.
- Watch beef carefully during grilling. Grilling time can vary with the cut of beef, position of the grill, weather, temperature of the coals, and degree of doneness desired.
- Use a water spritzer to put out flare-ups when cooking on brazier-style grills. Spray lightly to prevent food from being covered with loose ash.
- Determine doneness of steaks by making a small silt near the bone and checking color; for boneless cuts, make a slit near the center. Use a meat thermometer to accurately determine the doneness of large cuts of beef cooked in a covered cooker or on the rotisserie. An instant-read thermometer can also be used to gauge doneness of small and large cuts of beef.
- Remove roasts from grill when meat thermometer registers 5 degrees below desired doneness. Temperature of roast will rise about 5 degrees during standing.
- Allow roasts to stand “tented” with aluminum foil for 15 to 20 minutes after removing from grill. Standing time facilitates easier carving.
- Grilling times are based upon beef taken directly from the refrigerator.
 |
Rare 140 degrees F |
| Medium Rare 150 degrees F |
| Medium 160 degrees F |
| Well Done 170 degrees F |
Matching Cuts to Cooking Methods
For tender cuts, dry-heat methods such as grilling, pan-broiling, broiling, roasting and stir-frying are best. Moist heat, undercover cooking methods – braising, pot roasting, stewing – are better choices for less tender cuts, including flank, skirt and bottom round.
Tender Steaks
Most steaks that come from the center (rib and loin sections) of the animal and are usually cooked by dry-heat methods. Tender steaks can be categorized as premium steaks or as more affordable family-priced steaks.
- Premium-priced tender steaks include:
- Top loin (strip)
- T-Bone
- Porterhouse
- Rib-eye
- Rib
- Tenderloin
- Family-priced tender steaks include:
- Shoulder center (ranch steak)
- Top sirloin
- Top blade (flat iron)
- Chuck eye
- Round tip
Less Tender Steaks
- Full-cut round
- Top round
- Eye round
- Bottom round
- Chuck shoulder
- Chuck 7-bone
- Chuck arm
- Chuck blade
- Flank
- Skirt
THREE EASY STEPS TO GRILLING BEEF (GAS & CHARCOAL)
- Prepare grill (gas or charcoal) according to manufacturer's directions for medium heat.
- Season beef (directly from the refrigerator) with herbs or spices, as desired. Place on cooking grid.
- Grill according to chart, turning occasionally. After cooking, season with salt, if desired.
- For gas grilling, guidelines were developed using Weber Genesis gas grills. Because gas grill brands vary greatly, grilling times may need to be adjusted. Consult owner's manual for specific grilling information.
- For charcoal grilling, when coals are medium, ash-covered (approximately 30 minutes), spread in single layer and check cooking temperature. Position cooking grid. To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.
- Use an instant read thermometer, inserted horizontally into the center of steak or burger, to accurately determine doneness.
- Charring meat, poultry or fish is not recommended.
Marinades add flavor and in some cases help tenderize steaks. These tips ensure success.
Instructions:
- Always marinate in the refrigerator, never at room temperature.
- Tender beef cuts need only be marinated 15 minutes up to 2 hours for flavor.
- Less tender beef cuts should be marinated at least 6 hours up to 24 hours in a mixture containing a food acid or enzyme such as lemon juice, wine, vinegar, fresh papaya, ginger, pineapple and figs.
- Never save and reuse a marinade. If a marinade is to be used later for basting or serving as a sauce, reserve a portion of it before adding the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.
Ingredients:
Zesty Southwestern Marinade
| 1/4 |
cup olive oil |
| 3 |
tablespoons fresh lime juice |
| 1 |
tablespoon packed brown sugar |
| 2 |
teaspoons ground cumin |
| 2 |
large cloves garlic, minced |
| 3/4 |
teaspoon dried oregano leaves, crushed |
Combine all ingredients in small bowl.
Makes about 1/3 cup.
Caribbean Jerk-Style Marinade
| 3/4 |
cup prepared Italian dressing |
| 1 |
tablespoon Worcestershire sauce |
| 1 |
tablespoon packed brown sugar |
| 1 |
large jalapeno pepper, seeded and finely chopped |
| 1 |
teaspoon ground allspice |
| 1 |
teaspoon ground ginger |
Combine all ingredients in small bowl.
Makes about 3/4 cup.
Balsamic Marinade
| 1/2 |
cup balsamic vinegar |
| 1/4 |
cup olive oil |
| 2 |
tablespoons chopped fresh basil |
| 1 |
tablespoon Dijon-style mustard |
| 2 |
cloves garlic, minced |
| 1 |
teaspoon sugar |
Combine all ingredients in small bowl.
Makes about 2/3 cup.
Rubs are a blend of seasonings such as fresh or dried herbs and spices. They are used only to add flavor, not to tenderize. Apply rubs to the surface of uncooked steaks just before grilling, or up to a few hours in advance. Refrigerate until cooking time.
Ingredients:
Rosemary-Pepper Rub
| 1 |
teaspoon finely chopped fresh rosemary |
| 2 |
cloves garlic, minced |
| 1 |
teaspoon freshly grated lemon peel |
| 1 |
teaspoon olive oil |
| 1/2 |
teaspoon coarse grind black pepper |
| 1/2 |
teaspoon salt |
Combine all ingredients in small bowl.
Makes about 2 tablespoons.
Easy Greek-Style Rub
| 2 |
teaspoons garlic powder
|
| 2 |
teaspoons dried oregano leaves
|
| 1/2 |
teaspoon pepper
|
Combine all ingredients in small bowl.
Makes about 2 tablespoons.
Moroccan Rub
| 2 |
tablespoons chopped fresh cilantro
|
| 2 |
tablespoons olive oil
|
| 3 |
large cloves garlic, minced
|
| 2 |
teaspoons ground cumin
|
| 1 |
teaspoon paprika
|
| 1/4 |
teaspoon ground red pepper
|
Combine all ingredients in small bowl.
Makes about 3 tablespoons.
These are a series of “What is the name of this steak” questions:
Q. What is the name of this steak? This recipe was originated in honor of Arthur Wellesley, Duke of Wellington (1769-1852). He was a British general, also known as the Iron Duke who eventually defeated Napoleon. The traditional recipe calls for a filet of beef wrapped and baked in a pastry.
A. Beef WellingtonQ. What is the name of this steak?This name is the steak which is actually a recipe for a large tenderloin steak for two people. It was created during Napoleon’s era, for a French author and statesman. The steak is usually broiled and served with a béarnaise sauce.
A. Chateaubriand Q. What is the name of this steak?This steak name is actually a recipe which was created in a city in England; the recipe was first printed in the U.S. in 1931. The traditional recipe calls for flank steak that is marinated and broiled or grilled, and served by carving in thin slices. Other cuts besides flank can be used.
A. London Broil Q. What is the name of this steak? This steak was named after porter houses, or coach stops, where in the early 1800s, travelers stopped to dine on steak and ale. This steak became popular in the US around 1814 when a New York City porter house keeper began serving it.
A. Porterhouse steak Q. What is the name of this steak?This American “steak” is actually an oval ground beef patty, usually seasoned with onion and broiled or grilled. It is often served with a brown gravy. It is named after a 19th century physician who recommended that beef, particularly chopped or minced beef, be eaten three times a day to ward off many ailments including anemia, asthma, rheumatism, & tuberculosis.
A. Salisbury Steak Q. What is the name of this steak? This recipe originated at the Copacabana Palace Hotel in Rio de Janeiro. Typically, individual steaks are pounded, cooked quickly in butter and flamed with cognac. It is usually accompanied by a sauce flavored with sherry and chives.
A. Steak DianeMore serious Steak Questions:
Q. Which is the most popular beef steak purchased at the retail meat counter?A. Sirloin steak, followed by round steak, T-bone/Porterhouse and chuck steak.
Q. What is the most tender beef steak? A. Tenderloin steak. It is often called filet mignon on restaurant menus.
Q. What two words do you look for to find the leanest beef steaks? Choices: chuck, rib, loin, round, flank, brisket. A. If the word loin or round is in the label, then these are the leanest cuts of beef.
Q. What is the difference between a T-bone and Porterhouse steak? A. Both contain a small piece of beef called the tenderloin. To be a Porterhouse, that portion of tenderloin muscle must be no less than 1-1/4 inches wide.
Q. How well done should you cook a steak?A. You can cook a steak to any degree of doneness at 145°F or higher. 145°F is reddish pink in the center and is considered medium rare. In general, the more well done a steak is cooked, the less tender and juicy it becomes. It is safe to eat a pink steak, but ground beef should be cooked until it is gray in the center and its juices are clear or yellowish