Grilling Tips

Our Price Chopper butchers know beef - here are some of their tips on grilling up delicious beef.

How to cook the perfect steak

Follow these simple steps to sizzling success: 
S – Start with a hot grill. Sear beef to develop flavor. 
T – Turn steaks gently with tongs; never pierce with a fork. 
E – Ensure juiciness by flipping steaks only once, if possible. 
A – Assess doneness with an instant-read thermometer. 
K – Keep food safety in mind. Wash anything that touches raw meat. 
S – Set steaks aside to rest a few minutes before serving.

Degrees of Doneness

To check doneness, use an instant-read thermometer inserted through the side of the cut, with the tip in the center, not touching any bone or fat. Remove steaks and burgers from the heat at 5°F lower than your desired doneness, as the temperature will continue to rise while resting.

The USDA recommends steaks be cooked to 145°F and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F.

Rare (125°F, 52°C) – Cool red center
Medium Rare (135°F, 57°C) – Warm red center
Medium (145°F, 63°C) – Warm pink center
Medium Well (150°F, 66°C) – Slightly pink center
Well Done (160°F, 71°C) – Little or no pink

Click here for instructions on using a meat thermometer. 

Cooking Ground Beef 

Cook to an internal heat of 160 degrees. Insert an instant-read thermometer into the center or thickest part of a meatloaf - or horizontally from the side to the center of hamburger patties. Color is not always a reliable indicator - the nitrate content of ingredients like onions or peppers can cause beef to stay pink even when it reaches 160 degrees.

For Roasts

Insert an oven-proof meat thermometer prior to cooking into the thickest part of the roast - but not into fat or touching bone. Keep it in throughout the process. Or you can insert an instant-read thermometer toward the end of cooking for about 15 seconds. Remove the thermometer and keep cooking if needed.

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