Enjoy the sizzle of summer
Grilling is a great way to enjoy fresh, flavorful foods, including beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, grilling helps prepare nutrient-rich beef with maximum taste and optimal tenderness. Grilling is a method of dry heat cookery that requires little or no added fat. Learn more with this Grilling with Beef Fact Sheet.
It's time to fire up the grill and we've got just what you're looking for. Whether you want a classic burger or a spice-rubbed steak with a side of grilled fruit, this collection won't disappoint.
Patience Pays Off. Turn beef one to two times for even cooking and browning. ⊲ Use a spatula to turn burgers and tongs to turn steaks and kabobs.
- Do not press, flatten or pierce the meat — flavorful juices will be lost.
When grilling burgers, use 4-6 ounces of ground beef, and loosely form each patty. Use your thumb to insert a well into the center of the patty. This will help the burgers cook evenly. Do not press down on the patties while cooking as this will result in the loss of juices and a dry burgers. Burgers should be cooked to a safe and savory 160°F!
Remove the steak from the grill 10 degrees before your desired degree of doneness, and tent loosely with foil. Allow the steak to rest for 5 to 10 minutes before serving to allow the steak to finish cooking and the absorption of juices.
When cutting steak, slice across the grain to increase tenderness.
Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium(160°F) doneness. Cook burgers to medium (160°F) doneness,until no longer pink in the center and juices show no pink color. Overcooking is not recommended. Here’s how to determine doneness:
- Insert an instant-read thermometer horizontally into the side of burgers and steaks to check doneness.
- Place the thermometer in the thickest part or center of the burger or steak. For steaks, the thermometer should not touch bone, fat or the grill.