Grilling Beef


TRI-TIP STEAK: Boneless and fairly tender with full flavor.

TOP SIRLOIN STEAK: A flavorful cut that’s versatile and juicy. Great served as steak or for kabobs.

T-BONE STEAK: (pictured above) Smaller than a Porterhouse, with optimal tenderness and satisfying flavor - all in a lean package that’s ready to be grilled or broiled.

RIBEYE STEAK: Bone In Rib Steaks offer great plate coverage and impressive presentations.

TENDERLOIN STEAK (FILET MIGNON): This is the most tender steak, lean yet succulent, with a fine buttery texture.

PETITE SIRLOIN STEAK: A great value steak. Best if grilled after marinating.

FLANK STEAK: Lean and boneless with lots of intense beef flavor. Best when marinated and grilled.

FLAT IRON STEAK: Extremely tender, well - marbled and flavorful and great for grilling.

GROUND BEEF: Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and dinner.

Start with GRILL Care: Make sure your grill is clean (to prevent flare - ups) and the rack is well-oiled (to prevent sticking). If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium-high.

Time to GRILL: Use an ovenproof or instant-read thermometer to monitor doneness, and let it go - don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.

REST the Meat: Don't overlook this step, resting the meat before serving - even if you’re hungry. It’s seriously worth the wait, because it prevents all those tasty juices from draining onto your plate. For most grill - friendly cuts, about five minutes is enough.

FINISHING TOUCH: If you're slicing the steak before serving, be sure to go across the grain. There’s no shortage of tips for assembling a great burger. For steaks, we recommend topping them off with seasoned butter or serving with a sauce.
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