Step 1: Prepare grill (gas or charcoal) according to manufacturer’s directions for medium heat.
Step 2: Season beef (directly from the refrigerator) with herbs or spices, as desired. Place on cooking grid.
Step 3: Grill according to chart, turning occasionally. After cooking, season beef with salt, if desired.
Grilling Tips
Trim visible fat from meat and poultry before grilling to help prevent flare-ups.
Grill over medium heat. For gas grills, set temperature controls to medium. For charcoal grills, check the coals – they will no longer be flaming and will be covered with gray ash. If food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. Charring meat, poultry or fish is not recommended.
Use an instant-read thermometer inserted horizontally into the side of burgers and steaks to check doneness. Thermometer should penetrate the thickest part or center of the burger or steak. For steaks, thermometer should not touch bone, fat or the grill. The thermometer will register 145°F for medium rare; 160°F for medium doneness.
Use a long-handled spatula to turn burgers and tongs to turn steaks. Do not press, flatten or pierce the meat – flavorful juices will be lost.