Summer Guide to
Grilling Beef
The sizzle, the smell, the taste, it can only be one thing: Beef. Summer is here, and nothing brings friends and family together
quite like a fine cut of meat cooking on the grill. From strip steaks to ground sirloin, there are endless ways to cook and enjoy
beef. Become the ultimate grill master this summer with our guide to cooking the perfect beef.
Let’s Get Grilling!
Unlock the potential of any cut of beef with endless flavor pairings that will make it the star of your family cookout!
Brisket Style Tri-Tip
Brazilian Style Picanha with Chimichurri
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The Cuts
Your guide to the best cuts for grilling, from Chuck to Round.
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Summer means grilling, but when it comes to beef, remember to think beyond the grill – from picnics
to potlucks, beef is a versatile ingredient that can elevate any meal and every gathering.
Get ready to feed a crowd with flavorful Brisket, an ideal cut for smoking. To prevent dryness and accelerate the cooking process, try the “Texas crutch” — wrap aluminum foil around the meat along with a little liquid, such as water, juice or beer.
More About the BRISKET
cooking methods
The Flat Iron Steak is a perfect cut for grilling. It is tender, well-marbled and flavorful. Remember to turn steaks with tongs. Avoid using a fork, it will pierce the beef and result in the loss of flavorful juices.
The classic Ribeye Steak is one of the most popular grilling cuts. After cooking, let steaks rest for 3 minutes before serving. This ensures that delicious juices are redistributed throughout the steak.
The Porterhouse is ideal for grilling for two, with a Tenderloin and Strip Steak both in one cut. Achieve perfect grill marks by rotating your steak 90 degrees halfway through each side’s cook time.
The Top Sirloin has great steaks for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which can be grilled or roasted. Top Sirloin Steak is a great lean option for fresh steak salads or kabobs.
While most people think of low and slow cooking, the Round is home to lean, inexpensive cuts that can be great for the grill with marination. Tenderize and marinate cuts like the Top Round Steak, grill and then slice thin.
Give the grill a rest on this one: Shank is best cooked low and slow, like a classic Osso Buco or Rustic Beef Caldo. If you are feeling adventurous, start your Shank Cross-Cuts in the smoker and finish with a braise.
The Plate is home to Skirt Steak, Hanger Steak, and Plate Short Ribs. In recent years, Flanken Style Short Ribs, cut across the bone rather than between them, have grown in popularity. This cut is perfect for marinating and grilling.
Flank is lean with lots of intense beef flavor. Slice Flank Steak across the grain to maximize tenderness. Slicing across the grain means slicing perpendicular to the direction of the fibers.
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More About the CHUCK
cooking methods
More About the RIB
cooking methods
More About the LOIN
cooking methods
More About the SIRLOIN
cooking methods
More About the Round
cooking methods
More About the SHANK
cooking methods
More About the Plate
cooking methods
More About the FLANK
cooking methods
Let’s Get Grilling!
The Cuts
Your guide to the best cuts for grilling, from Chuck to Round.
cooking methods
cooking methods
cooking methods
cooking methods
cooking methods
cooking methods
cooking methods
cooking methods
Ground Beef
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