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| Grilling | Indirect Grilling | Smoking | Broiling | Oven Roasting | Skillet-To-Oven | Skillet Cooking | Stir-Fry | Braising | Stewing | Sous Vide | Pressure Cooking |
Basics
Basics
What is Grilling?
How To Choose Your Grilling Method
- Direct - the most popular grilling method! As the name implies, food is placed directly on a grill grate over hot coals and flames. This method is great for items that require short grilling times, so there is no worrying about burning before being cooked through (ex. burgers, steak, kabobs, foil packets).
- Indirect - similar to slow cooking, but on the grill! Indirect grilling has walk-away convenience and requires little hands-on attention, but gives you maximum flavor with its lower temps and longer cook times. Commonly the grill is prepared with the coals on one side of the grill to develop heat zones on the grill. Learn More.
- Smoking - For those who appreciate the art of smoking meat, this method uses flavored wood chips, pellets or lump charcoal to develop flavor and as a heat source. It's referred to as 'barbecue', 'bar-b-q', or just simple 'BBQ'. But by any name, this timeless technique delivers richly-flavored, tender results and is suited for large cuts of meat such as brisket, roasts and ribs. Learn More.
Mastering The Grilling Fundamentals
Master the basics! Grilling is a popular method for preparing steak- it's well known for no-fuss clean-up and that smoky, grilled flavor no other cooking method can mimic. If you're not an expert griller, don't worry! Follow our steps and you’ll find grilling easy and—most importantly—very satisfying. Check out our grilling guidelines for cook 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.
FIRE IT UP
Make sure your grill grate is clean. If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium.
GRILL, BABY, GRILL
Use an instant-read thermometer to monitor doneness, and let it go—don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.
REST & RELAX
Here’s another step novice cooks often overlook: resting the meat before serving—even if you’re hungry. It’s seriously worth the wait, because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.
FINISHING TOUCHES
If you're slicing the steak before serving, be sure to cut across the grain to maximize tenderness.
These are no ordinary burgers. Combine brown sugar, beer, mustard and vinegar to prepare a barbecue sauce to add extra flavor to Ground Beef burgers.
This easy grilled recipe comes with a bonus recipe for the leftovers. Two meals in one never tasted so good!
Just when you thought grilled Sirloin kabobs couldn't get better, this kabob recipe goes to new heights with a garlic rosemary butter sauce.
Dive into this marinated, grilled chuck roast paired with flavors of the Mediterranean. Served with seasonal grilled vegetables
Cuts used with grilling | Top Sirloin Steak | A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs. | |
 | Ranch Steak | Affordable, lean and versatile. Good for grilling or broiling. | |
 | Tri-Tip Steak | Boneless and fairly tender with full flavor. Grill then slice across the grain. | |
 | Chuck Eye Steak (Delmonico) | A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling. |
