Warmer weather is here, and many are getting ready for the grilling season; however, there are a few important steps to take before you start grilling your favorite cuts of beef.
First, it’s important to remember that for optimal grilling, you should clean your grill thoroughly at the beginning of each grilling season. Regular cleanings will help to keep your grill in tip-top shape. Always make sure the rack is clean before you place the beef on it. This will help to prevent flare-ups and ensure more even cooking.
Next, choose your beef cut. Ground beef burgers are always a hit! Other ideas for tender steak cuts are Top Sirloin Steak, Strip Steak, T-Bone Steak, and Ribeye Steaks.
Pull your burgers or steaks from your refrigerator just prior to grilling. Season with salt and pepper or your favorite steak seasoning.
Remember, medium to medium-high temp is desired for grilling, so preheat the grill to medium heat (350°F). For gas grills, refer to your owner’s manual and set the grill to medium-high. If you are using a charcoal grill, medium heat is determined when the coals are ash-covered (approximately 30 minutes) To help determine temperature, spread coals in a single layer and cautiously hold the palm of your hand above the coals at cooking height. Count the seconds you can hold it there before the heat forces you to pull it away. Four seconds is approximately medium temperature.
Next, place the burger or steak on the preheated grill and cook to the desired temperature. Use an instant-read meat thermometer to ensure desired doneness. Insert the thermometer horizontally through the burger or steak to get an accurate temperature. For burgers, aim for 160 ͦ F. For steaks, we recommend 145 ͦ F for medium rare or 160 ͦ F for medium.
Lastly, remove the beef from the grill and let it rest for a few minutes prior to serving to let the juices redistribute. Be sure to pair the beef with a side such as whole grains, vegetables, or fruit for a well-balanced and delicious meal!
Find great beef recipes and more at BeefItsWhatsForDinner.com
Written by Holly Swee, RD, LN – Beef Logic Inc. Director of Nutrition
Posted: May 22, 2025
Conceived by rancher and blogger, Terryn Drieling, this recipe is as good as is sounds. Green herbs provide more flavor to this roast that is sure to satisfy any hungry family.
The Federation of State Beef Councils represents the 43 Qualified State Beef Councils. Collectively, the QSBCs include more than 700 state board members and these board members represent a wide range of industry organizations and every segment of the beef industry. The Federation is a division of the National Cattlemen’s Beef Association (NCBA), which is a contractor to the Beef Checkoff Program. The program is administered by the Cattlemen’s Beef Board, with oversight provided by the U.S. Department of Agriculture.
