Cooking methods

Grilling

Grilling is a method of cooking meat using a grill top, placed over an intense heat source. A perfect way to prepare beef in the warm summer months, it is also possible to grill on your stovetop with the proper equipment. When meat is grilled over wood, such as mesquite, or certain kinds of charcoal, it will take on added flavor. For a complete meal, you can grill vegetables at the same time.

Grilling Instructions

1) Prepare grill by heating coals/mesquite or adjusting your gas grill appropriately. Before grilling, make sure that the coals are very hot and have an ash colored look. They are hot enough when you can hold your hand at cooking height above the grill for approximately 3-4 seconds before the heat forces you to pull away.

2) Start cooking meat at the hottest spot of the grill, then move to cooler points, according to the thickness of beef. Note that the thicker the piece of meat is, the lower the heat needs to be (i.e., thicker pieces of meat should be placed on the cooler sections of the grill).

3) Grill to preferred doneness.

Tip: Before grilling, use olive oil to coat the grill. It ensures meat does not stick to the grill surface. After grilling, use salad oil with a clean towel to clean the grill surface.

Do not use olive oil as a marinade on meat prior to grilling. The grill will be so hot that you will not taste the flavor. For added taste to meat when grilling, please see Marinades/Rubs.

Tip: Grill steaks that are 1" to 1-1/2" thick; Fillets can be cut up to 2-1/2".

Please keep a careful watch on your meat using this method. Laura's Lean Beef should not be overcooked. Remember it cooks in 1/3 less time. For roasting, grilling and broiling, we recommend cooking your beef until it's medium rare (135 degrees in the center). Because everyone's oven and grill is different, you may need to cook meat for a longer or shorter period of time than a recipe (or time table) specifies. The best method for ensuring your meat is done to your specifications is to use a meat thermometer. We recommend this method as you're getting to know and trust your oven and grill. For alternate ways of testing meat for doneness, please see When Is It Done? Pot Roasts, braised dishes and stews should be cooked much longer.

For a great grilling recipe, please see Grilled London Broil in the Recipe section.