Earn a grill master's degree
Grilling times vary based on numerous factors – the temperature of your grill, the thickness of your steak, and more – so the best way to determine when your steaks are done is to use an instant-read thermometer. Place it carefully into the thickest part of the steak, from the side, being careful not to touch any bone or fat.
Your steak's temperature will continue to rise 5 to 10 degrees after it's pulled off the grill, thanks to a process called "carryover cooking." To avoid overcooking, take your steak off the heat when it's a few degrees shy of your target temperature:
Rare – 140°F
Medium Rare – 145°F
Medium – 160°F
Well – 170°F
Most chefs and steak experts prefer medium rare, which gives a steak maximum flavor, tenderness and juiciness. However, top-quality steaks with generous marbling, like the Certified Angus Beef ® brand, will still be tasty when cooked to higher temperatures. The generous marbling acts like an insurance policy.
The secret behind the sizzle
For the best results, always start with the highest quality ingredients. Steaks should be well-marbled, with lots of little white flecks that melt during cooking and baste the steak from the inside.
The premium Certified Angus Beef ® brand boasts generous marbling, and delivers mouthwatering flavor, tenderness and juiciness in every bite. And, the brand is featured exclusively at QFC stores across Seattle.
Diamonds are a grill's best friend
Make professional diamond grill marks by placing your steaks on the grill vertically (with ends at 12 and 6 o'clock). Once the meat has seared a couple minutes, turn them 45 degrees clockwise (with ends at 2 and 8 o'clock). After that side is finished cooking, flip the steaks over and repeat.
For more information on choosing the right cut of beef, delicious recipes or cooking tips, visit the Certified Angus Beef ® website, or follow the brand on Facebook or Twitter.