Choose the Right Cut
The more tender cuts, Porterhouse/T-Bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade are all ideal candidates for the grill and require only your favorite seasonings, or rubs, to add flavor.
Rubs are a blend of seasonings, such as fresh or dried herbs and spices. They are used only to add flavor, not to tenderize. Apply rubs to the surface of uncooked steaks and ground beef patties just before grilling.
Less tender cuts such as flank, skirt, top round and chuck shoulder steaks should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme.
- Always marinate in the refrigerator, never at room temperature.
- Marinating longer than 24 hours can result in a soft surface texture.
- Never save and reuse a marinade. If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef.
- Allow ¼ to ½ cup marinade for each 1 to 2 lbs. of beef.
- Marinate in a food-safe plastic bag or nonreactive container such as a glass utility dish.
Now you have all the information you need, so fire up your grill and enjoy a great grilled beef meal! For inspiration, try one of the recipes above.