Beef Cooking Lesson: Grilling Basics

With the Beef. It’s What’s for Dinner. 300 at Daytona this weekend at the Daytona International Speedway (the day before the big NASCAR DAYTONA 500 race) and grilling season right around the corner, we thought it was a great time to share another beef cooking lesson. This time on grilling basics. This is a popular method for preparing steak, but it’s also the one that tends to worry a lot of beginner cooks. When you follow these steps (and allow yourself a little practice), you’ll find grilling is easy and—most importantly—very satisfying. Check out our grilling guidelines for more cooking 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, 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. There’s no shortage of tips for assembling a great burger. For steaks, we recommend topping them off with compound butter or serving with a sauce.

THREE STEPS TO THE PERFECT GRILLED BURGER 
  1. Set grill to medium and let heat for a minimum of 10 minutes if using gas or until coals turn white if using charcoal. Form patties and season liberally with salt and pepper. Place a dimple in the center of the burger patty to minimize shrinking and optimize cooking. 
  2. Place burgers on the grill and cook approximately 4 to 5 minutes, depending on size and thickness. Flip burger and grill an additional 4 to 5 minutes or until the center of the burger reaches an internal temperature of 160°F. 
  3. Avoid pressing down on burgers and only flip burgers once during cooking.  

For more cooking lessons just like this, check out www.BeefItsWhatsforDinner.com .

Beef Stroganoff by Brooke Appetit

Phoenix temps dropped below 80 so naturally I pull out all the creamy, cozy, fall recipes I have. Beef Stroganoff is my go to! It’s a dinner that has been around for ages but this traditional dish is perfect for the change in season. Tender strips of beef with a creamy seasoned mushroom sauce, finished off over fluffy egg noodles.  Hands down I could not think of a better November meal than this cozy dish. I LOVE this recipe. Best part? It’s SO easy. It’s my husband’s favorite dish that I make, so you can usually find it on my fall night weekly rotation! Make this soon and enjoy it…..preferably with extra beef and sauce too. Thanks for stopping by!

-XOXO, Brooke Appetit

Ingredients

½ lb white mushrooms, sliced
1 medium onion, sliced
4 tablespoons butter
2 pounds sirloin steak (sliced in strips ¼  to ½ inch thick)
3 tablespoons flour
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon onion salt
1 teaspoon pepper
1 tablespoon paprika
2 garlic cloves, minced
½ cup sherry
2 tablespoons tomato paste
1 can beef consommé
¾ cup sour cream

Method

  • Sauté mushrooms, onion and garlic in 2 tablespoons of butter on medium – high heat for 4-5 minutes until onions are translucent, remove from skillet.
  • Melt remaining 2 tablespoons of butter to skillet and brown meat. (Don’t overcrowd your pan) While meat is browning season with salt, pepper, garlic salt, onion salt and paprika.
  • Sprinkle flour, cook for 30 seconds
  • Add tomato paste, cook for 1-2 minutes.
  • Add sherry, let simmer until reduced by half then add beef consommé.
  • Simmer for 1 ¼ hours or until the beef is tender.
  • Add sour cream and combine, add sautéed onions, mushrooms and garlic.
  • Serve hot over egg noodles and garnish with parsley!

St. Patrick’s Day: Celebrate with Beef

Green beer and corned beef day is just around the corner! While you don’t need a recipe for the beer, we can help with the directions on the corned beef. Plus ideas for breakfast and lunch the next day! Bonus: A perfect beef-y brunch drink is included in our recipe round up!

Slow-Cooked Corned Beef in Beer with Red Currant-Mustard Sauce

Let your slow cooker do all the work for this complete meal of beer-braised Corned Beef with fresh cabbage and red potatoes. It’s a great dish for your next celebration.

Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes

While Corned Beef braises in the oven, cabbage wedges and potatoes are roasted for a full meal. A bonus recipe for the leftovers is included too!

Corned Beef Brisket with Roasted Vegetables and Lemon-Mustard Sauce

Cook once, dine twice. Enjoy Corned Beef Brisket with roasted carrots, parsnips, cabbage and a lemony sauce tonight, then spin the leftovers into a savory salad tomorrow.

Bloody Bull

Try this brunch favorite with a depth of flavor only beef can provide. Roasted Beef Stock is the secret ingredient to this one of a kind Bloody Mary. Garnish with a beef slider, beef meatball, or whatever you can dream up.

Corned Beef Hash

Tied with the Reuben for the ultimate expression of Corned Beef. Here it’s diced, skillet-cooked with cubed potatoes and thinly sliced leeks, and ideally topped with an egg.

Classic Beef Reuben Sandwich

Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.

All photos courtesy of BeefItsWhatsForDinner.com.

12 Days of Beef-y Recipes

The big day isn’t far away (we won’t remind you of just how few days you have left to shop) and we thought you might be searching for ideas on what to serve your holiday guests. We’ve compiled a list of 12 beef-y recipes, ranging from appetizers to the main course and everything in between! You may not have your Christmas shopping done, but at least you’ll know what’s on the menu!

Mini Meatball Appetizers with Apricot Dipping Sauce

They’re bite size. They’re delicious. Tooth pick worthy and hungry guest approved.

Tiny Taco Beef Tarts

Okay. Let’s be real here. Who doesn’t love a good taco? Make it tiny, self-contained, and bite-sized and people are going to flip! Shake it up with different toppings such as guacamole, sour cream, and salsa. ¡Feliz Navidad!

Teriyaki Steak Skewers

Because anything you can serve on a stick is a great idea for appetizers. Well, maybe not anything. But these Teriyaki Steak Skewers – they are definitely a good idea.

Beef and Couscous Stuffed Baby Bell Peppers

Some are trying to stay on track with healthy eating during the holiday season. Not us. But other people. For those folks (and really everyone else), try out these bad boys. They are bite size and low cal disguised as delicious!

Cranberry Balsamic Roast Beef

This holiday season, impress your guests with this delicious Cranberry Balsamic Roast Beef! A little tangy, a little sweet and a whole lot of mouthwatering. Perfect to feed a crowd!

Braised Beef Short Ribs with Pecan Pomegranate Tabbouleh

For Chef Justin Turner’s vision of a Texan beef centerpiece combines a signature low-and-slow braise with a Southern riff on tabbouleh—a bejeweled side dish studded with pomegranates and local pecans and designed around easy entertaining. Yum.

All About Prime Rib

This is what you’ve been waiting for. The center of the plate. The crown jewel of any self respecting Christmas smorgasbord. The prime rib. This one isn’t really a recipe, per say, but it’s a resource to help you ensure your prime rib is perfect and has people day dreaming about it well into the new year.

Tamale Pie

Here in the Southwest, tamales are a holiday tradition. Some are talented at the construction and execution of making tamales, while the majority of us are at the will and mercy of those talented tamale makers to provide these delicious corn husk wrapped delicacies. When you are in a pinch, and just need that tamale fix, give this one a whirl!

Caprese Steak Salad

Thinking ahead (i.e. the day after Christmas) you might crave something a little lighter. This salad is fresh, perfect for the leftover roast, and gives you an opportunity to add some greens back into your world.

Sunny’s Sunset Park Noodle Bowl

The holidays are a great time to spend with family and friends. And their germs. Sunny Anderson cooks up this recipe when she starts to feel under the weather because it’s warm, helps to relieve congestion, and is easy to make.

Ribeye Hash

What do you do with all the leftovers?! Make a hash! Costco has a lot of great beef ideas, but this is one of our favorites. No one likes a food waster.

Peanut Butter, Chocolate-Hazelnut and Chocolate Chip Beef Jerky Cookies 

Wait! Before you click out of this blog post because you are looking at the title of this recipe saying, “They’ve finally lost it over there at the beef office,” give this one a chance. These cookies are an excellent way to sneak some extra protein into your diet through an unlikely source.

From all of us to all of you, we wish you a very Merry Christmas and a Happy New Year!