Make your mark

Perfect grill marks are the easiest way to look like a grillmaster, and it only takes three easy steps.

  1. Place beef on grids of preheated grill and cook until grill marks are well-defined (approximately 2 to 3 minutes).
  2. Using tongs, give steak a quarter or halfturn and cook until grill marks are well-defined (approximately 2 to 3 minutes).
  3. Turn steaks over with tongs and continue to cook to your specifications. You do not need to repeat step #2, since this is the bottom side of the steak and will not be seen.

The grillmaster's guide

  • Trim fat closely to avoid flare-ups.
  • Flavor 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.
  • Pat steaks dry before putting on grill to brown.
  • Cook over medium heat to avoid charring the outside before the inside is done.
  • Heat is key for singeing grill marks on a cut of beef.
  • Use tongs rather than a fork so you don't pierce the meat and lose flavorful juices.

The perfect doneness

Always use a meat thermometer to ensure perfectly cooked, delicious beef. Insert meat thermometer in center of steak, away from the bone. When the thermometer reaches your desired temperature, remove from grill. But remember, temperature will rise five to 10 degrees after being removed. Also, for a juicier steak, let the meat rest uncovered, off the heat, for a few minutes.

Internal temperature guide

135°F – Medium-rare*
145°F – Medium
160°F – Well
*Ground beef should always be cooked to at least 165°F.