IBIC Intern Sydney Stender talks with Michelle Rook about June Steak Month and upcoming IBIC events.
June is Steak Month and grilling season is upon us! In honor of steak month, the Iowa Beef Industry Council is sharing tips on how to enjoy wholesome, nutritious and delicious beef meals on the grill all summer long. Whether you are grilling a quick and light summer meal or hosting a savory cookout with friends and family, we have a few tips that will leave you feeling confident about serving up a perfectly grilled beef dish for family or guests to enjoy.
1. Consider your cut: While classics, such as the Strip Steak and Ribeye, can be an easy go-to, there are endless options when it comes to cuts of beef. Why not kick your grilling game up a notch with a cut out of your comfort zone, like a juicy Flat Iron Steak or a lean and flavorful Flank Steak? More cut ideas for grilling can be found here.
2. Elevate those flavors: While most cuts taste great with just a pinch of salt and pepper, the chance to boost flavor with a host of savory marinades or rubs invites exploration and takes your beef to new flavor heights.
“There are two reasons you might want to use a marinade, to add flavor or to tenderize. While the two different types of marinades may contain similar ingredients, the key is the length of marinating time,” shares Rochelle Gilman, Director of Health and Nutrition at the Iowa Beef Industry Council.
If you are looking to add extra flavor, tender cuts can be marinated for as little as 15 minutes or as long as two hours. For less tender cuts, marinating for at least six hours, but not more than 24 hours, will do the trick.
3. Medium and steady wins the race: When it comes to cooking with beef, there is no need to rush the process by using any higher heat than medium. Cooking at a medium heat allows the beef to achieve caramelization while still developing rich flavors and avoiding charring.
4. Temperature is king: To have the best eating experience, it is important to cook beef to the correct internal temperature. The safest way to ensure accurate results is to use a meat thermometer. Keep in mind that the internal temperature will continue to rise for a few minutes after coming off the grill. For most grill-friendly cuts, about five minutes is enough.
“This is a step that novice cooks often overlook,” comments Kylie Peterson, Director of Marketing and Communications at the Iowa Beef Industry Council. “Even if you’re hungry and your mouth is salivating, it’s worth the wait! It prevents all those tasty juices from draining onto your plate.”
“There is no better way to celebrate summertime than with beef on the grill,” said Peterson. “Between the different cuts and marinade options, beef is an extremely versatile and nutritious protein.” Click here for savory, satisfying steak recipes that are sure to add sizzle to any plate.