- Medium to medium-low temps ensure even cooking. Too-high temperatures can char beef, which is undesirable from both a taste and health perspective.
- Trim excess fat from steaks and roasts to avoid flare-ups.
- Long-handled tongs are best for turnings steaks; spatulas are best for flipping burgers.
- Marinating longer than 24 hours will result in mushy meat.
Optimum Marinating Times
|
Beef Cuts |
Marinating Time |
|
Tender (Porterhouse/T-bone, top loin, tenderloin, rib-eye, rib, top sirloin, chuck eye, chuck top blade steaks) |
15 minutes to 2 hours |
|
Less tender (flank, skirt, top round, chuck shoulder steaks) |
6 hours to overnight |
Determining Doneness
- Burgers—160ºF
- Steaks—at least 145ºF for medium-rare
Recipes
Burgers: All-American Burgers
Filets: Peppercorn Beef and Blue Salad
Steaks: Beef Tenderloin Steaks with Blue Cheese Topping