Grilling Basics
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grilling basics
This is a popular method for preparing steak, but it’s also the one that tends to worry a lot of beginner cooks. But when you follow these steps (and allow yourself a little practice), you’ll find grilling is easy and—most importantly—very satisfying. Check out our grilling guidelines for more cooking time information.
PREP PAYS OFF
Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right away.
PREP PAYS OFF
Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right away.
PREP PAYS OFF
Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right away.
PREP PAYS OFF
Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right away.
Recipes That Use Grilling:
Sirloin Sandwiches with Red Onion Marmalade |
Sirloin Sandwiches with Red Onion Marmalade |
A homemade marmalade of red onions, red wine, prunes and figs gives this sandwich out-of-this-world flavor. Crumbled goat cheese provides just the right amount of creaminess.
Smoked Steak Skewers with Tomatoes, Onions and Olives |
Smoked Steak Skewers with Tomatoes, Onions and Olives |
Beef Top Sirloin Steak is smoked, then skewered with tomatoes, red onions and olives. Sprinkle these skewers with grated Manchego cheese to impress your guests.
Smoky Strip Steaks with Mexican-Style Grilled Corn |
Smoky Strip Steaks with Mexican-Style Grilled Corn |
Ready for grilling season? Throw Strip Steaks and corn on the grill for a smoky Mexican-style meal.
Lime-Marinated Flank Steak with Stuffed Poblano Peppers |
Lime-Marinated Flank Steak with Stuffed Poblano Peppers |
Marinated Flank Steak gets grilled alongside poblano peppers stuffed with rice, tomatoes and black beans. It's a complete meal on the grill!
Cuts Used With Grilling:
Top Round Steak
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
Flat Iron Steak
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
Chuck Flap/Edge Roast
Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.
Ribeye Cap Roll
Rich and satisfying with exceptional tenderness and marbling. Not always easy to find, but best when roasted or grilled.
Strip Filet
Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.