how to grill beef
COOKING IDEAS > SHOP BEEF

Perdue Farms Guide: How to Grill Beef

Whether you’re hosting a summer cookout or doing a quick grill for weeknight dinner, these beef grilling techniques and tips from our culinary team will bring out the rich, juicy and delicious flavors of each and every cut of beef – from premium Angus steaks to ground burger and brisket.

A Note About Our Beef Brands: We offer two brands of premium beef. Niman Ranch caters to the beef lover who appreciates the big beefy flavor of 100% pure Angus. Panorama Organic is the choice of consumers who prefer a leaner cut, sourced from cattle that live their entire lives on pasture. We believe that the thoughtful, humane way in which we raise our cattle results in amazing flavor and tenderness and ultimately contributes to your success in the kitchen. Grass-fed and grass-finished beef is leaner than grain-fed beef. It therefore cooks faster; monitor beef closely when cooking for doneness.



It’s an age-old debate: charcoal briquettes or gas. We think there’s really no right or wrong way. Ultimately, the choice comes down to two things: amount of time available and taste preferences. Keep these things in mind when making the final decision:

    Using a Gas Grill

  • Quick and easy cooking method
  • Minimal supervision required to regulate temperature
  • Simple shut down
  • Ideal for steaks, burgers and fully cooked items, as well as vegetables and fruit

    Using a Charcoal Grill

  • Low and slow cooking method; best for days when you can dedicate several hours to grilling
  • Prep time required to light fire, preheat grill and create cooking zones (around 30 minutes)
  • Constant supervision required to regulate temperature (i.e. adding hot coals as necessary)
  • Shut-down procedure includes time for grill to cool and safely dispose of the remaining coal.
  • Lends a smoky flavor. For best results and to ensure your safety, use natural charcoal only.

All cuts of beef offered on Perduefarms.com can be cooked on the grill.

For the ultimate dining experience, consider a bone-in, prime cut of beef. Both the bone and exceptional marbling will contribute to flavor, tenderness and juiciness. Our favorite steak cuts on the grill? By far, bone-in ribeye and porterhouse. These cuts feature thick fat caps that help to retain moisture, whether grilled over gas or charcoal.

SHOP PREMIUM STEAK, INCLUDING:

Niman Ranch Porterhouse Steak and Niman Ranch Bone-In Ribeye


How to Prepare Steak for Grilling

Keep seasoning simple: coarsely ground kosher sea salt and black pepper. Pat steak dry and press mixture into meat a few minutes before cooking (otherwise salt will draw out moisture).

For a unique twist consider smoked black pepper, granulated garlic or onion or preblended seasoning mixes like ranch, lemon pepper or Montreal steak seasoning.

Best Grilled Steak Recipe

  1. Turn half of gas burners on high and preheat gas grill to 450 F.
  2. While the grill is preheating, let steak rest at room temperature. Once the grill is up to temperature, pat the steaks dry and season.
  3. Lightly oil grill grates with an oil-coated rag.
  4. Place the seasoned steaks over the direct-heat side of the grill. Sear for 2 to 3 minutes before doing a quarter/45-degree turn. Cook an additional 2 to 3 minutes before flipping.
  5. For thin steaks, continue cooking over direct heat, giving another quarter turn after 2 to 3 minutes.
  6. For thick steaks, flip, place over indirect heat, close the lid and open again within 3 to 6 minutes to give steak a quarter turn.
  7. Once the steak is about 5 degrees below the final desired internal temperature when measured with a digital meat thermometer, remove from the grill and top with a pat of butter, which helps to distribute seasonings.

Grilled Steak Kabobs

To ensure even cooking, keep like products together. Thread cubes of steak on one set of skewers and vegetables on a separate set of skewers. Or if you prefer a veggie and steak mix, par cook products that take longer to cook before threading pieces on skewers.

  1. Turn half of the burners on medium-high heat, close lid and preheat to 500 F.
  2. Reduce heat to medium, brush the grates with oil and place the kabobs on the direct-heat side of grill.
  3. Turn kabobs frequently to brown on all sides. Cook until internal temperature of beef, when measured with a digital meat thermometer, reaches desired doneness.

Steak Doneness Temperatures

  • Solid rare: 130 F
  • Mid-rare: 132 to 135 F
  • Light medium: 138 to 142 F
  • Medium well: 145 to 150 F
  • Well: 160 F or higher
SHOP PREMIUM STEAK, INCLUDING:

Niman Ranch Ribeye Steak, Prime and Niman Ranch New York Strip Steak


We think the best hamburger seasoning is salt and pepper. Ranch mix and spice blends that incorporate Italian herbs or deliver some level of heat also work well.

To season ground beef, blend spice mix into beef before forming into patties. If you are grilling pre-formed patties, sprinkle seasoning mix on top of burgers.

Perfect Grilled Burger

  1. Turn grill on high and preheat to 450 F (8 to 10 minutes).
  2. Reduce heat to medium. When temperature drops to 350 F, apply oil to grill grates with a cloth.
  3. Place burgers on the grill, allowing enough space between burgers to flip.
  4. Cook with lid open. Check bottom of burgers for sufficient sear.
  5. Flip and continue cooking until digital meat thermometer, inserted into the center of burgers, reaches desired doneness. The USDA recommends cooking ground beef to 160 F.

Secret to a Juicy Burger

  • Choose ground beef that’s blended in a ratio of 80 percent lean to 20 percent fat.
  • Don’t overcook burgers; pay attention to the temperature of the grill and the internal temperature of beef as patties cook.
  • Don’t press down on burgers with a spatula as they cook. Doing so will push juices out of the burger.

Note: Hamburger patties sold on Perduefarms.com should be cooked from frozen.

SHOP GOURMET BURGER COLLECTIONS, INCLUDING:

Niman Ranch 80/20 Burger Pack and Niman Ranch 80/20 Burger Patties Value Bundle


The best way to cook a hot dog depends on taste preferences.

Boiled vs Grilled Hot Dogs

  • Boiling will render out more fat
  • Grilling retains fat, which contributes to flavor and helps to brown the outside

Grilled Hot Dog Recipe

  1. Turn grill on medium and preheat to 350 F.
  2. Cook by temperature rather than time. As franks come fully cooked, simply heat to an internal temperature of 145 F. For a charred crust, slit dogs down the center and sear on both sides to desired doneness.
SHOP GOURMET HOT DOGS, INCLUDING:

Niman Ranch Pork and Beef Franks, Coleman Natural Uncured Beef Hot Dogs and Niman Ranch Beef Franks


  1. Pat roast dry. To season, generously coat roast with salt and pepper or a barbecue rub of choice. Place on a large plate or platter and place platter on the lowest shelf of the refrigerator to avoid cross contamination. Chill for several hours. Remove from refrigerator and let rest at room temperature for 30 minutes before grilling.
  2. Turn grill on high, preheat to 500 F and then reduce temperature to 350 F.
  3. Turn one side of grill off to create an indirect cooking area.
  4. Place roast on the direct-heat side of grill and sear on all sides. Move roast to indirect cooking area of grill. Close the lid. Adjust heat controls or open lid to ensure that temperature remains at 350 F.
  5. Cook for 35 to 45 minutes or until internal temperature, when measured with a digital meat thermometer, reaches desired doneness.
  6. Remove from grill, cover loosely and let rest before carving.
SHOP BEEF ROASTS, INCLUDING:

Panorama Organic Grass-Fed Tri-Tip Roast


Brisket is a cut of beef that must be cooked low and slow to prevent meat from toughening. Although brisket can be grilled over gas, it is best when cooked on a charcoal grill, as smoke from coal and wood enhances the flavor.

Brisket Recipe – Grill

  1. Rub a dry marinade on all sides of the roast. Place on a large plate or platter, place platter on the lowest shelf of the refrigerator to prevent cross contamination and chill for several hours before grilling.
  2. Light charcoal grill and preheat to 225 to 250 F. Maintain heat by adding hot coals, as needed. For more smoke flavor, add wood chips or chunks to the coals.
  3. Place roast on the grill so that the fattier side is closest to the heat source. Using a spray bottle filled with apple juice, spray surface of roast at intervals.
  4. When the internal temperature of the roast, when measured with a digital meat thermometer, reaches 150 F, spray surface generously and wrap roast in butcher paper or aluminum foil to lock in moisture. Cook until internal temperature reaches 180 to 185 F (30 to 60 minutes per pound). Remove from heat, cover loosely and let rest (roast will continue to cook to 190 F). Slice and serve.

Own a smoker? You may also like our recipe for Classic Smoked Brisket .

SHOP BEEF ROASTS, INCLUDING:

Panorama Organic Grass-Fed Beef Brisket


It’s true: These special-occasion roasts taste great when grilled! Here’s the best way to cook them on the grill:

Grilled Beef Roast Recipe

  1. Create a marinade by combining olive oil with chopped garlic and herbs and kosher salt and coarsely ground pepper. Pat roast dry, trim off as little fat as possible, place roast on a large plate or platter, cover roast in marinade and refrigerate for up to 24 hours.
  2. Turn grill on high and preheat to 250 to 300 degrees F. Turn half of burners off to create an indirect cooking area.
  3. Place roast on grill in the direct cooking area to sear all sides, then transfer to indirect side. Allow roast to cook for 15 minutes per pound of beef. Using a digital meat thermometer, check internal temperature at intervals.
  4. When internal temperature reaches 125 F, remove roast from grill, wrap loosely with foil and let rest for 15 to 20 minutes. (Note: Beef will cook another 10 F as it rests.) Carve and serve.
SHOP BEEF ROASTS, INCLUDING:

Panorama Organic Grass-Fed Chateaubriand Roast and Niman Ranch Bone-In Rib Roast


Our suggestions for vegetables that pair well with grilled beef:

  • Fresh Tomato-Mozzarella Salad with Balsamic Vinaigrette and Basil
  • Grilled or Steamed Sweet Corn (on the cobb, or cut off into a salad with cherry tomatoes and feta)
  • Foil-Wrapped Baked Potatoes with Herb Butter and Kosher Salt
  • Assorted Grilled Seasonal Vegetables (ex. eggplant, zucchini and squash)
  • Grilled Sweet Potatoes with Maple Syrup
Perdue Farms chefs

Meet the Perdue Farms Corporate Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. Day to day, the chefs contribute to recipe development, culinary ideation and all culinary aspects of the company business. Along with keeping a close eye on emerging trends, new flavors and innovations in the industry, Chefs Chris and Shawn are involved in food photography for Perduefarms.com and head up planning and preparation of meals for both internal corporate functions and external consumer-focused events. The duo represents Perdue Farms and its brands at food shows across the country and remain 100% focused on a positive consumer experience with Perdue Farms products. "We truly love what we do," they say, "and it is exciting to be in an environment that allows us the freedom to be innovative." LEARN MORE


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