April 14, 2015 – We can think of only one thing more enjoyable than cooking and that’s cooking outdoors. Actually, it’s enjoying the food you’ve prepared outdoors – likely in good company. With grilling season in full swing, we want to arm you with a grilling tip sheet for all your upcoming cookouts. For beginners and experts alike, these quick tips are sure to improve your grilling know-how. Do you have any tricks up your own sleeve? Tell us in the comments below!
The key to a juicy, flank steak is marinade. The tough – but flavorful – meat benefits from at least two (and up to 24) hours of soaking in a savory combo of your favorite seasonings. Check out this Marinating 101 blog to learn the basics. You’ll want to grill the flank for 4-6 minutes on each side and serve medium rare. Don’t overcook – it will make it much too tough to enjoy!
New York Strip or Sirloin Steak
Unlike flank, New York Strips or Sirloin steak is more tender so you’ll want to focus on a simple seasoning or rub. Let sit at room temperature for at least one hour. For medium rare, cook steaks for 3-4 minutes per side; for medium-rare, cook 4-5 minutes; and for well-done, cook 6-7 minutes. In between flips, be sure to turn the steak 90 degrees to get the defined grill marks that steaks are known for.
Spare or Baby Back Ribs
Throw dry rub onto both sides of your ribs, cover and refrigerate for one hour. Although legend has it that oven baking ribs for a bit first will increase tenderness, this isn’t a must. All you have to do is cook the meat slowly and over constant heat. Cook time varies depending on gas or charcoal grills, but should be anywhere between 2 to 6 hours, depending on the result you’re trying to achieve. Don’t forget the barbecue sauce!
Also known as filet mignon, this meat cut has the best reputation for being tender and flavorful. But it’s an easy meat to overcook on the grill. To achieve the best tasting grilled tenderloin, season and let sit for one hour. Then, sear the entire tenderloin in high heat for about 2 minutes on each side, followed by slow roasting in lower heat for about 8-12 minutes on each side.