Summer Grilling Hacks

It is hard to believe that summer is in full swing. Out here on the ranch we have been busy irrigating, rotating cows through pastures, and spending time in the garden. After a long, hot day of work, the last thing wanted is more heat coming from cooking with the oven. Grilling is a great option to keep the heat down and still enjoy some fresh beef.

Ishawooa Mesa Ranch’s Top 5 Grass Fed and Finished Beef Grilling Hacks

  1. Grass-fed meat requires less cooking time due to high protein and low fat content. About 30% less cooking time is a good rule of thumb. 

  2. Do not over-handle ground meat. Using high searing temperatures and only flipping your burgers once helps preserve flavorful juices in the burger. 

  3. Use a meat thermometer to prevent over-cooking beef. For tender and juicy steaks, we recommend a medium rare steak. Pull off steak at an internal temperature of 125 degrees for a perfect medium rare. 

    1. Rare: 120°F

    2. Medium Rare: 130°F

    3. Medium: 140°F

    4. Medium Well: 150°F

    5. Well Done: 160°F

  4. Allow meat to rest before cutting. 5-10 minutes allows meat to relax and absorb additional juices that would otherwise be lost by cutting the meat too soon. 

  5. Don’t skip the marinade! For tougher cuts like flank or skirt steak, a marinade can help tenderize the meat and add great flavor. Use a marinade to put different flairs on our beef. Teriyaki, greek-style, mexican and bulgogi marinades are some great options! 

Some more good tips for grilling and cooking with different cuts of meat are below!

Roasts:

  • Rump Roast: Great for slow roasting or braising. Keep the meat covered to lock in moisture. This roast makes some great meat to use in sandwiches, such as po’boys! 

  • Chuck Roast: Best cooked low and slow. Braise in a Dutch oven or slow cooker for 3-4 hours until tender. 

  • Brisket: Ideal for smoking or slow-roasting. Use indirect heat and keep it covered for a moist result. These are a great and easy option for BBQ beef sandwiches!

  • Tri Tip: Tri-tip can be roasted, grilled, or smoked. Sear on high heat to lock in flavor, then roast or finish cooking on lower heat.

Steaks: 

  • Flank and Skirt Steak: Both cuts benefit from marinating and grilling. Slice thinly against the grain to increase tenderness.

  • Ranch and Sirloin Steak: These are lean cuts and are great for grilling or pan-searing. Be mindful of not overcooking, as they can become tough.

  • Ribeye: Grill, pan-sear, or broil. Because of its fat content, Ribeye can handle higher heat.

  • New York Strip: Ideal for grilling or pan-searing. Since it’s lean, it’s best cooked to medium rare or medium.

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