TOPEKA, Kan. — It’s no coincidence that Beef Month, National Burger Month and the beginning of grilling season are all celebrated in May. As the weather warms, consumers venture outside, fire up their grills and place a long-anticipated steak or burger over an open flame. The sizzle and aroma of beef are the sounds and smells of spring. Beef and the month of May are a perfect match.
“Nothing is better than a steak or burger cooked on the grill,” according to Dan Harris, vice chairman of the Kansas Beef Council (KBC). “Grilling and beef are both popular, especially in Kansas and the Kansas City Metro area, and together they produce an eating experience like no other.”
Not only is grilling a popular summer tradition, but it’s also an easy way to cook for family and friends without all the dishes that come with entertaining guests. Sharla Huseman, KBC director of marketing, says, “Consumers know how easy it is to throw steaks on the grill and have a wonderful meal for their family and friends. People enjoy showing off their grilling skills and, with the versatility, taste and broad appeal of beef, it’s fairly easy to impress your guests. Plus, for most grilling recipes, there’s very little cleanup afterwards.”
Although beef is incredibly versatile, focusing on certain cuts of beef will help provide the best grilling experience. “While there are many cuts of beef that excel with a variety of cooking methods, when it comes to grilling it’s best to focus on the KC strip, ribeye, T-bone or porterhouse, filet, top sirloin, flat iron and the skirt or flank steaks”, said Huseman.
When it comes to succeeding at the grill, Huseman offers four simple S’s for summer grilling:
Season it. Beef has natural flavor, so light herbs and pepper are all you need to perfectly prepare your steak.
Sizzle it. Grill to medium rare at 145° F, which is usually about 4-5 minutes on each side for a ¾”cut.
Salt it. Because salt draws out moisture, try salting beef after it comes off the grill. That will help retain the hot internal juices.
Set it. It’s important to fight the urge to cut your steak and eat it right away, but let it rest three minutes, which allows the juices to evenly redistribute throughout the cut. The wait will be worth it.
For the best grilling results, here are more tips from the Kansas Beef Council:
Charcoal grilling:
Cook over coals that are the proper temperature to ensure the meat cooks evenly. If coals are too hot, meat can char on the outside and still be raw inside.
When coals are ash-covered (about 30 minutes), spread them in a single layer and check the cooking temperature.
To check the temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away, about four seconds is medium heat.
Gas grilling:
Gas grill brands vary greatly and grilling times may need to be adjusted, so consult your owner’s manual for specific grilling information.
For all grilling:
For best flavor and texture, grill meat until it reaches the desired degree of doneness. Do not overcook.
Use an instant-read thermometer inserted horizontally into the side of burgers and steaks to check doneness. The thermometer should penetrate the thickest part or center of the burger or steak.
Cook steaks to 145° F (medium rare) or 160° F (medium).
Cook burgers to at least 160° F. The color of cooked ground beef is not a reliable indicator of doneness.
For more information on grilling the perfect steak or burger, or to find additional family-friendly beef recipes, contact KBC at (785) 273-5225 or visit www.kansasbeef.org
__________________
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents of each dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
— Kansas Beef Council
For more news from Kansas, click here.