Here are 4 Grilling Tips from Beef, It’s What’s for Dinner
- Consider your cut
While classics, such as the NY Strip Steak and Ribeye, can be an easy go-to, there are endless options when it comes to cuts of beef. Why not try taking your grilling game up a notch with a cut you might not be as familiar with, like a juicy Flat Iron or a lean, flavorful Flank Steak.
- Elevate those flavors
Marinades and rubs are a great way to take beef to the next level with minimal effort. To add extra flavor, tender cuts can be marinated for as little as 15 minutes or as long as two hours. For less tender cuts, marinate for at least six hours, but not more than 24 hours.
- Medium and steady wins the race
When it comes to cooking beef, there is no need to rush the process by using any higher heat than medium. Cooking at a medium heat allows beef to achieve caramelization while still developing rich flavors and avoiding charring.
- Temperature is king.
To have the best eating experience, it is important to cook beef to the correct internal temperature. The best way to ensure accurate results is to use a meat thermometer. See chart below.
- 1 pound FSC Ranch Beef Premium Ground Beef
- 1 cup minced sweet onion
- 1 cup minced green bell pepper
- 1 can (14-1/2 ounces) unsalted tomato sauce
- 1/4 cup barbecue sauce
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons packed brown sugar
- 1 teaspoon dry mustard
- 4 buns
- Sauté onion in a large non-stick pan for 3 to 5 minutes until golden brown. Add FSC Ranch Beef Premium Ground Beef and bell pepper; cook 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally.
- Stir in tomato sauce, barbecue sauce, ketchup, Worcestershire sauce, brown sugar and mustard; increase heat to medium-high. Bring to a boil; cook 5 to 10 minutes or until sauce is thickened, stirring occasionally. Season with salt, as desired.
- Divide beef mixture evenly among buns.
(This recipe is from Beef, It’s What’s for Dinner.)
- 1 LB FSC Ranch Beef Ground Beef
- 1 tsp black pepper
- 2 TBSP Italian Seasoning
- 1/2 TBSP Montreal Steak Seasoning (Use less if you are watching your salt intake)
- 1 tsp Goya Adobo Seasoning
- 2 1/2 TBSP minced onion (dried) or 1/2 a small onion minced.
- 1 egg
- 1/4 cup milk
- 1/2 – 3/4 cup Italian Seasoned Breadcrumbs
1. Place 1 lb. of FSC Ranch Beef Ground Beef In a large mixing bowl.
2. Add black pepper, Italian Seasoning, Montreal Steak Seasoning, Goya Adobo Seasoning, and minced onion.
3. Mix this all together with your hands so the spices are equally distributed.
4. Add egg, milk, breadcrumbs and mix together with your hands. It should be a bit moist so adjust the bread crumbs and milk accordingly.
5. Mold and place in a square or round baking dish.
**Don’t use a loaf pan…this causes the fats to build up around the loaf while baking it rather than giving it a place to go. My accidental find years ago came about because I didn’t have a loaf pan, so I made my meatloaf in a square baking dish. GAME CHANGER-I’ve never gone back to a loaf pan. 😊
6. Optional and strongly recommend- Once your meatloaf is in the pan, generously drizzle it with ketchup.
7. Place in middle of over for 45 minute, and check it to ensure it’s fully cooked. If needed, bake for up to 15 minutes more.