Grilling Tips

Good grilling does not begin with the flame. It begins with choosing the right cut and having it cut to the right thickness.

Choose a steak that fits the grill

Rib eye, New York strip, porterhouse, filet mignon and top sirloin are familiar grilling choices. Other cuts can also be excellent when prepared correctly.

Do not automatically buy the thinnest steak

Thin steaks cook very quickly. A thicker steak usually gives you more control, especially if you prefer something other than well-done.

Lean steaks need more care

The less fat a steak contains, the less protection it has against drying out. Thickness, cooking time and doneness become more important.

Let the steak cook

Give the steak time to develop color instead of constantly moving it every few seconds.

Use a thermometer

The safest and most consistent way to judge doneness is with a food thermometer. Follow current food-safety guidance for safe internal temperatures.

Give it a few minutes before cutting

Letting the steak rest briefly after cooking can help keep more of the juices in the meat when you slice it.