Steak Grilling Temperature

There are way too many variables when cooking with charcoal on the grill. Meat may be a different thickness, the fire might be hotter or cooler, your fire might be closer if you have several adjustments on your grill. How do you get past the dilemma of remembering how you got that steak to come out so perfectly last time? For consistency you need to cook your steak by monitoring the temperature of the meat. You can go over to Hormel Foods and check out this really great chart system that they have for cooking. They give you guidance on grilling, baking, broiling, or pan frying by temperature and time to get the desired result. They have charts for beef, chicken, pork, veal, fish and more.

I favor grilling by temperature using an electronic kitchen thermometer. Given all the variables involved in using my grill, I have found that it is best to use a thermometer to keep an eye on your thick piece of sirloin or tenderloin. The meat comes out perfect every time. I can be a little hotter with the fire or a little thicker with the meat. Either way, the internal temperature of the meat does not lie.

Tips for temperature cooking on the grill

1. Set your steak for a little while before grilling to allow your steak to come to room temperature. Set your meat out on the kitchen counter just before you go outside to fire up the charcoal.
2. Put the thermometer probe into center of the thickest piece of meat before you put it on the grill.
3. Leave the thermometer in until the steak is done. Pulling it out can allow for flavor and heat to escape.
4. Never press or squeeze the meat while cooking. This helps keep the juicy flavor and heat inside the meat.
5. Stick with rubs instead of marinades when grilling thick meat in particular. The marinades often cause burning before the inside it done.