Grilling Tips

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Surefire grilling in a few simple steps

When grilling premium beef like AngusPride, there are a few steps you can follow to make sure your steaks come off the grill looking like something straight out of a cookbook (or off this Web site):

Download the AngusPride Grilling Guide

Prep tips
  • Pat your steaks dry before putting them on the grill to brown.
  • Trim fat closely to avoid flare-ups.
  • Flavor your steaks with a rub, marinade or your favorite topping.
  • Spray the grill ahead of time with a little olive oil or non-stick spray to keep the beef from sticking.
Grill tips
  • Cook your steaks over medium heat; high heat will char the outside before your meat is done.
  • Use tongs to flip steaks rather than a fork so you don't pierce the meat and lose flavorful juices.
  • Only turn your steaks once to promote even cooking.
  • Rotate your steaks a quarter turn every 2 to 3 minutes to achieve steakhouse grill marks.

And remember: An internal meat thermometer is the most accurate way to check for doneness. Insert your meat thermometer in center of your steak, away from the bone. When the thermometer reaches your desired temperature, remove from grill. But remember, the temperature will rise 5 to 10 degrees after being removed. Also, for a juicier steak, let your meat rest uncovered, off the heat, for a few minutes.

Great cuts for grilling

You can never go wrong with USDA-graded Choice beef like AngusPride. But knowing your beef cuts is important if you want to pick the right steak for your needs. Here's a quick breakdown of several popular beef cuts:

Tenderloin: Lean yet succulent with a buttery texture, this incredibly tender cut is also one of the most coveted for grilling.

Rib eye: Renowned for their generous marbling, rib-eye steaks are rich, juicy and perfect with a little salt and pepper.

T-bone/Porterhouse: Two steaks in one—part tenderloin, part top loin—this steak is great for beef lovers with big appetites.

Strip steak: Lean, tender and full of flavor, strip steaks comes in bone-in (KC-style) and boneless (New York-style) varieties.

Top sirloin: A superior cut of beef from the sirloin that strikes a perfect balance between flavor and tenderness.