Grilling
It’s our natural instinct to cook outdoors. Use these cuts of Chairman’s Reserve® Certified Premium Beef when you’re channeling your inner caveman:
- Ribeye Steaks (bone-in and boneless)
- Tenderloin Steaks, aka Filet Mignon
- Top Sirloin Steaks
- Top Loin Steaks, aka NY Strip Steaks
- Porterhouse/T-bone Steaks
Beef’s best friend: The Grill.
After man created fire, we’re pretty sure he ate something good. Even if you’re comfortable with grilling your beef, these four tips will enhance the flavor and ensure desired tenderness:
- To check the temperature on a charcoal or gas grill, cautiously hold the palm of your hand above the cooking grid at cooking height. (We said “above” and “cautiously.” This isn’t the time to prove to your guests you have hands made of leather.) Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Medium heat is the optimal temperature; you should be able to hold your hand as instructed (i.e., “above” and “cautiously”) for about 4 seconds.
- Get your zest on! Season beef directly from the refrigerator with your favorite herbs or spices before placing on the grid.
- You’re not grilling burgers, friend. Turn beef only occasionally during cooking. Tongs are the best tool for turning steaks. Stay away from any kind of fork; piercing the meat leads to loss of all those precious juices.
- Season with salt after cooking if desired; adding salt before cooking can dry out both your beef and your reputation.