The Ultimate Texan Summer Grilling Guide

It’s always grilling season in Texas. We’re the lucky ones who smoke up our backyards year ’round and never have to dust off the grill come springtime.

But just because we never stop grilling, doesn’t necessarily mean we know all the right steps to ensure getting the perfect steak or burger every time. We’ve all over or under-cooked our beef at some point, don’t be scared to admit it! With our step-by-step instructions, you’ll earn those braggin’ rights in no time.

Step 1. Choose Your Cut

Let’s face it, beef is the most Texan protein to throw on the grill. But there are certain cuts that are right for the job, and some that just aren’t. The top 6 cuts for grilling are: Ribeye, Strip Steak, Top Sirloin, Flat Iron, Skirt Steak & Flank Steak. Ground beef for burgers is obviously a great choice, too!

Step 2. Season or Marinate

Tender cuts like Ribeye, Strip Steak, Top Sirloin and Flat Iron can be seasoned with your favorite steak rub or salt and pepper. To help seasoning stick better, rub a little olive oil on your steak beforehand. Try our Beef Loving Texans Steak Rub recipe!

Less tender cuts like Skirt and Flank Steak need to be marinated for at least two hours or as long as overnight. For our favorite marinade recipes, click here.

Remember, grill marinated steaks straight out of the fridge and never reuse a marinade!

Step 3. Fire Up The Grill

If you’re using a gas grill, just follow the manufacturer’s instructions for lighting.

For charcoal, follow these tips:

Place charcoal in single-layered grid pattern with coals covering the entire cooking area. This helps prevent hot and cold spots and ensures even cooking.

After lighting, it’s time to clean the grates. Allow the fire to heat the grates to make cleaning easier. Use a grill brush, ball of tightly wrapped foil and/or half and onion to remove any remaining bits from the grates.

Heat the grill to about 400°F. Place hand four inches above the heat source for four seconds. If the heat requires you to remove your hand after four seconds, it’s just the right temperature. If it takes more or less time than that, the grill is either too cold or too hot.

Step 4. Throw Your Steaks On

Now for the fun part. Place steaks on the grill and flip only once halfway through cooking. The steak is ready to be flipped when juices begin pooling on the top and it is easily removed from the grates.

Step 5. Check Temperature & Doneness

Insert an instant-read thermometer horizontally in the thickest side of the steak. Remove from grill when the internal temperature reaches medium rare (145°F).

Step 6. Let It Rest

Allow your steak to rest for about 3 minutes before slicing. This allows the juices to redistribute and the internal temperature to rise to desired doneness without overcooking. Note: Internal temperature will continue rising during resting.