Grilling Tips for Certified Angus Beef

Grilling is easy, just remember:

S – T – E – A – K – S

Start with a hot grill. Searing beef helps lock in delicious juices.
Turn steaks gently with tongs or a spatula; never pierce with a fork.
Ensure juiciness by flipping steaks only once.

Assess doneness with an instant-read thermometer.
Keep food safety in mind. Wash anything that comes in contact with raw meat.
Set steaks aside to rest a few minutes before serving, to keep the juices inside.

Degrees of Doneness

Grilling times vary based on numerous factors, so the best way to determine the doneness of your steak is to use an instant-read thermometer. Place it carefully into the thickest part of the steak, from the side, not touching any bone or fat.

Rare – Approximately 140°F
Medium Rare – Approximately 145°F
Medium – Approximately 160°F
Well – Approximately 170°F

Remove the steak from the grill when the thermometer registers 5-10 degrees less than your desired doneness, as the temperature will continue to rise after it comes off the grill.