SAFELY HANDLING MEAT
- Keep raw meat and juices from touching other foods, utensils, and surfaces during preparation.
- Wash hands, utensils, cutting surfaces, and counters with hot soapy water after contact with raw meat.
- Don't put cooked foods on the same plate or board that held raw food. Use a clean plate to transport cooked food from the grill to the table.
HOW TO CHOOSE A FLAVORFUL CUT OF STEAK
The most flavorful cuts of steak to grill include the sirloin, New York strip and rib-eye steaks. Choose steaks that are at least 1-inch thick. Try also flank and skirt steaks. These cuts are tougher and benefit from marinating and grilling to medium-rare at the most.
TEST FOR DONENESS
- Test for doneness by inserting an instant read thermometer horizontally into the center of the steak, without touching the bone. For medium-rare, remove steak at 135°F; for medium, remove at 145°F; for medium-well, remove at 155°F; for well done, remove at 165°F. The temperature will rise 5 to 10 degrees after resting.
- After removing the meat from the grill, it is important to let it rest for 5 minutes. This allows the juices to redistribute throughout the steak.
When forming beef patties, make a depression in the center of each patty with your thumb. This prevents the burgers from bulging in the center after grilling.
BURGER COOK TIME
Cook ground beef burgers to a minimum internal temperature of 160°F (medium doneness).