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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
This technique is called indirect grilling which means indirect heat, lower temps and longer cooking times. Check out our indirect grilling guidelines for more cooking time information.
PREPARE THE BEEF
When you’re ready to get started, pull the beef out of the fridge and season well. Depending on your recipe, now’s the time to apply a rub, herbs or other spices.
READY THE GRILL
Take a few minutes to configure your grill. As the name suggests, indirect grilling positions the beef away from the heat source instead of directly over it. If you’re using charcoal, this means arranging the coals off to one side of the grill and cooking on the opposite side. If you’re using gas, refer to your owner’s manual and bring the grill to medium heat on one side only.
LET IT BE (MOSTLY)
Keep the lid closed for best results. You should follow your recipe for timing, but also may want to use an oven-proof meat thermometer to confirm when time’s almost up. Be careful not to overshoot your target temperature because it will continue to rise for several minutes after coming off the grill. Larger roasts will take longer to cook using indirect grilling.
GIVE IT A REST
Don’t skip this step! Resting is essential to keep all those delicious juices from draining out of the meat, and makes the next step easier. The larger cuts that work best for indirect grilling generally need more time to rest—often up to 15–20 minutes. Set the meat on your cutting board or a serving tray and cover it loosely with aluminum foil (this is called “tenting”).
CARVE & SERVE
When you’re ready to carve, take care to not pierce the beef with a fork. Instead just use tongs to hold the roast in place. Depending on your recipe or desired presentation, slice the beef thinly across the grain and serve on a warm plate or tray.
beef cut | weight/thickness | Approximate totalcooking timeMedium Rare (145°F) to Medium |
|---|---|---|
| Shoulder Roast, Boneless | 2-1/2 pounds | 2 to 2-1/2 hours |
| Back Ribs | 5 pounds, cut into 2 to 4 rib sections | 1 to 1-1/2 hours (fork tender) |
| Top Sirloin Petite Roast | 1-1/2 to 2 pounds | 40 to 55 minutes |
| Tri-Tip Roast | 1-1/2 to 2 pounds | 35 to 45 minutes |
Chef Tips
Recipe
Make this recipe for the next big game. Beef Jerky pieces added to a Ground Beef slider patty. Topped with all your classic burger favorites.
Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal.
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.
The American Burger is freshened up with tasty Asian-inspired ingredients like a sesame-soy mayo and a tangy slaw. This burger is definitely crave-worthy.
