The temperature of the coals is important for successful grilling. If the coals are too hot, the outside of the food can become charred and overcooked before the inside is properly cooked. Most beef cuts are best grilled over medium to medium-low temperature coals.
To determine the temperature of the coals, use the hand count, a visual guide or a grill thermometer.
Hand Count/Visual Guide: Cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. At the same time, observe the ash covering on the coals.
2 second hand count for
Hot Coals 400ºF to 450ºF
Visual: Coals are barely covered with gray ash; not ready for cooking.
4 second hand count for
Medium Coals 350ºF - 375ºF
Visual: Coals glow through a layer of gray ash.
5 second hand count for
Low Coals 300ºF-325ºF
Visual: Coals are covered with a thick layer of gray ash.
Grill Thermometer:
Grill thermometers measure the cooking temperature. The most widely available type is placed flat on the cooking grid with the dial facing up.
Note: If necessary to lower the cooking temperature of the coals, spread coals farther apart or raise the cooking grid if possible. To raise the cooking temperature of the coals, move coals closer together and gently top off the ash.
Grilling time can vary with the cut of beef, grid position, temperature of coals, weather and desired doneness.
Use medium to medium low coals to ensure even cooking.
Trim excess fat from meat to avoid flare-ups while grilling.
Direct grilling can be done with the grill covered or open; foods cooked in a covered grill usually cook faster.
Use long handled tongs for turning steaks or roasts; spatulas for turning burgers. Do not use a fork, which pierces the beef, allowing flavorful juices to escape.
Determine the doneness of steaks by making a small slit near the bone and checking the color; for boneless cuts, make a slit near the center. For thicker steaks, use a quick recovery meat thermometer to accurately gauge the doneness.
COOKING TIME APPROX. TOTAL IN MINUTES
Medium rare to medium; Uncovered
Ribeye Steak
3/4
1
1-1/2
6 to 8
11 to 14
17 to 22 covered
Rib Steak, small end
3/4
1
1-1/2
6 to 8
9 to 12
22 to 27 covered
Porterhouse/T-bone
3/4
1
1-1/2
10 to 12
14 to 16
20 to 24 covered
Top Loin Steak, boneless
3/4
1
10 to 12
15 to 18
Tenderloin Steak
1
1-1/2
13 to 15
14 to 16
Top Sirloin Steak
3/4
1
1-1/2
2
13 to 16
17 to 21
22 to 26 covered
28 to 33 covered
Tri-Tip Steak
1
9 to 12
Flat Iron Steak
1
9 to 12
Smart Grilling: Food Safety Tips
According to USDA food safety guidelines, beef steaks and kabobs should reach an internal temperature of 145ºF or medium rare doneness. At medium rare, beef will be very pink in the center, and slightly brown toward the exterior. Ground beef should be cooked to medium doneness 160ºF or until center is no longer pink.
To avoid cross-contamination, always place cooked meats, poultry or fish on a clean serving plate or carving board, not one that has previously held raw foods. Wash platters, boards and utensils with hot, soapy water after each use; rinse well.
Charring meat, poultry or fish is not recommended. Researchers have found that some potentially carcinogenic chemicals are created within all muscle foods when they are cooked at high temperatures and/or for a long period of time. Grill over medium to medium low coals. Never grill while the coals are still flaming; wait until the flames subside and the coals are covered with gray ash.
Flare-ups caused by fat drippings onto the coals can cause another potential carcinogen to form. To help avoid flare-ups, use well trimmed meats and poultry. If flare-ups do occur, use a water spritzer bottle to lightly spray the flame. Lightly spritzing also prevents ashes from scattering. Fewer flare-ups occur during covered grilling.
