Certified Angus Beef ^® Grilling Tips

Summer is here! It's time to bring out the grills & the meats for a delicious cookout for your friends and family.

Certified Angus Beef ^®is here to give us some grilling tips so that you are sure to be the kings and queens of the grill!

Check out for 16 awesome grilling tips below from Certified Angus Beef ^®:

Grilling Tips:

Look for marbling—the little flecks of fat within the lean meat. It’s what makes premium cuts so flavorful, tender and juicy. To make it easier, just look the Certified Angus Beef ® brand logo: it’s your sign of quality.
Sear beef on a hot grill to develop flavor. If you don’t hear the sizzle, then your grill isn’t hot enough.
Have a cool zone on the grill to get the fire under control if there are flare-ups. Seared is good, charred is not.
Turn beef gently with tongs. Never pierce with a fork because that lets out all of the tasty juices.
Once a steak is on the grill, leave it alone. Only flip it once, if possible.
Assess the degree of doneness with an instant-read thermometer. Place the thermometer through the side of the cut, with the tip in the center, not touching any bone or fat.
Remove beef from the heat at 5°F lower than the desired doneness, as the temperature will continue to rise while resting.
Keep food safety in mind. Wash anything that touches raw meat.
Let beef rest at least 5 minutes before serving. This allows it to finish cooking and gives the juices time to redistribute.
Season steaks generously with Kosher salt and fresh, cracked pepper before cooking—that’s all you need to enhance the natural flavor.
Don’t be afraid to ask the butchers at your local Market Basket to cut steaks just how you like them or for cut suggestions. They are full of beef knowledge, and they’re always happy to help make your backyard grilling a success.
Try something new! Place a cast iron skillet on your grill to cook your favorite steaks. The pan heats evenly and delivers an all-over sear that amps up the flavor.
When cooking a thicker steak, be sure to season generously and allow time for proper cooking.
For those steakhouse-famous, diamond grill marks, place steak on a preheated grill with the ends at 10 and 4 o’clock. When the meat has seared and juices begin to rise to the top, turn steaks clockwise, with the ends at 2 and 8 o’clock. After a minute or two, flip the steak and finish cooking to desired doneness.
If you prefer grilling with oil, use canola or peanut oil. They can handle the higher heat much better than olive oil.
Keep your grill clean by using your tongs and a piece of crumpled aluminum foil. Just scrape the grates and then recycle the foil when finished.