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Grilling Guide Grilling Meat Reigning as king of the grill, natural beef adds Texas-sized flavor and mouthwatering tenderness to any backyard get-together. Whether you prefer thick T-bones or fork-tender filets, use our guide to grill steaks, chops and burgers to juicy perfection. Don’t sell less expensive cuts short. Flank and skirt steaks offer big beefy taste when marinated and quickly seared. Serve with Henry’s finest fixin’s and you’ve got yourself a barbecue bash! Seared to perfection For choice cuts, salt and pepper both sides of the steak and grill over medium-high heat to desired doneness. Experiment with bold infusions of wine, herbs and spices to tenderize and flavor less tender cuts. Hot tips To get nice grill marks, place meat at the 10 o’clock position on grill. When cooked half-way, turn to the two o'clock position. Finish cooking, turn meat over and repeat. For an accurate temperature reading,insert thermometer into the thickest part of the meat. To kill any harmful bacteria, ground meat should be cooked to 160°F and ground poultry to 165°F. Doneness Rare: 130°F Medium Rare: 145°F Medium: 160°F Medium Well: 165°F Well-done: 170°F Recipes to Try: Asian Style Flank Steak Tasty Steak Kabobs Best Cheeseburger |
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