Before grilling bring the steak to room temperature and lightly sprinkle coarse salt on both sides of the steak. Start the steak (1 1/2”thick) over the hot area of your grill, sear both sides, and then move the steak to the cooler portion of the grill. Keep the top down as much as possible. Ideally the internal temperature of the grill (with the top down) should be around 300°-325°. Grill the steak about 5 minutes per side until reaching an internal temperature of 120° (away from the bone). Remove the meat from the heat and loosely cover with foil, let it rest for 5-10 minutes, and then serve. This should produce a rare to medium rare steak. The internal temperature continues to rise during the rest period, thus it will reach approximately 125°-130°. Resting also allows the meat to retain juice. Cutting the steak immediately without resting, will cause much of the juice to flow out of the meat.
When making the patties don’t overwork the ground beef . The less you handle the meat, the better the burger’s consistency.
Cook the ground beef in much the same way as steak. Sear it on both sides over the hot area of you grill, then move to a medium heat until reaching an internal temperature of 150°-155°. Remove the hamburgers from the grill, cover loosely with foil, and let the burgers rest for 5-10 minutes. The internal temperature should reach 160°, at which point it should be very slightly pink inside. Ground beef needs to be cooked throughout as all parts of it have been touched by the cutting blades of the grinding machine. Reaching the proper temperature is the only way to assure your meat is safe. You may want to experiment a little, double checking with the thermometer. When the burger starts to feel firm, it is about done. Cooking slower allows the internal portion of the burger to cook without drying out the outer part of the meat. Do not press the burger while cooking, as it forces the juices out of the meat. Also, keep your eye on the fire, as it is easy to over-cook the burgers, resulting in a very dry piece of meat.
INTERNAL TEMPERATURE GUIDE
Steaks and Roasts
Medium Rare: 130°-135°
Medium Well: 155°-165°
Lean beef best eaten rare or medium rare!
Ground Meat 160°
Ground Beef should be fully cooked when eaten.
Remove meat from heat before desired temperature since the temperture will continue to increase as it rests. For hamburgers and steaks cover loosely with foil and let the meat rest 5-10 minutes (temperature will rise 5°-10°). Let roasts rest 15-25 minutes(temperature will rise 10°-15°).
Juices are retained if the meat is allowed to rest.