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THE ULTIMATE GRILLING GUIDE BROUGHT TO YOU BY THE BEEF GEEKS AT PRE
THE ULTIMATE GRILLING GUIDE BROUGHT TO YOU BY THE BEEF GEEKS AT PRE
When the weather starts to warm up in Chicago, we flock to the grill and waft the smells of impending deliciousness throughout the neighborhood, as a way to summon our friends and families over for a great party where bonding over food and drinks is essential.
We know everyone has a passion for cooking food on the grill in a special way, whether it's a method taught for generations, a new found tradition, or your first time, we're right here by your side–consider us your "Grilling Guru." We love sharing all the geeky details about grilling steaks and burgers, so it only seems natural to give a very special ode to summer – with our grilling guide.
In this guide, you'll find everything you need to get started. Things like: how to light a charcoal grill, getting perfect grill marks on the most popular steak cuts, tasty rubs and recipes, and even THE BEST brownie cookie skillet you could ask for. Use this as your go-to grilling guide for all things charcoal, gas, and egg-shaped.
Need to move a hot grate or reach a roll away hot dog? This will protect your skin from hot steam, stray flames, and burns.
For lighting charcoal, or if your gas grill lighter is out
Light your charcoal grill in three easy steps. A must have for windy days or if you’re low on lighter fluid.
For perfect beef every time, use an instant read thermometer. See this temperature chart as a guide to your preferred doneness.
For anything and everything. Keep two trays handy - 1 for raw meat and 1 for cooked meat. Label one with a bit of colored tape to prevent cross contamination.
Otherwise known as a “flipper.” Main job: burger duty. Other occupations include pizza flipper, steak grabber, or skillet mover.
Wipe any loose debris. Use to hold tongs or to hold hot plates of food
This is essential for holding all your vegetables to prevent cross-contamination.
To keep grill debris free. Use before and after cooking to make sure you have a clean uncontaminated surface.
16” Kitchen tongs are one of the handiest tools at the grill. You can easily flip a New York strip or a single piece of asparagus.
GETTING STARTED
The charcoal grill offers an amazing smoky quality to the flavor of your food, which is why it is preferred by many grillers over the gas grill. However, there is some maintenance involved with getting it going and keeping it going. You can also create custom heat spots and cool spots for cooking different foods at the same time.
The gas grill is a favorite for people looking for convenience and ease. All you have to do is push a button and you’re off! (Unless the ignitor breaks and you have to light it manually. Which we will show you how to do.) A con with gas grills is that there can be many heat spots and cool spots depending on how your grates and flames are set up. You will also not get the smokiness that you would get from charcoal. However, it’s very easy to use a gas grill once you find your heat spots – and know how to work with them.
Watch our videos below on how to prep, clean, and light your grills.
GRILLING STEAK
One of the best pleasures in life is grilling steak. Even better, is having a reliable cooking experience – since our cuts are similar in size and the always the same weigh – grilling is exponentially easier. Keep in mind all steaks are not the same, so you would cook a New York Strip differently than a Filet Mignon. The best way to cook a perfect steak is with an instant-read thermometer and our handy temperature chart. Whether it’s on a stick or smothered in chimichurri, these steaks do not disappoint.
The Ribeye steak is a perfect grilling steak. It has a decent amount of marbling and fat to help it stay juicy while it cooks and not dry out.
The New York Strip is a thick and uniform steak, ideal for grilling. Feel free to add a third flip by grilling the signature fat cap. It will have a crisp and flavorful bite.
The Filet Mignon is a flavorful and melt-in-your mouth cut that can be quite delicate on the grill. Make sure the grates are slicked with oil, so the filet does not get stuck. If the filet has a horseshoe or looser shape, use kitchen string to form together before grilling.
Top Sirloin is a lean steak with sturdy chew. Great for grilling but can cook up differently depending on where it came from on the animal. Tail ends cook up like triangles (what?!) and front ends cook up like rectangles. So, I like to butterfly my steak by cutting it in half crosswise for a faster and more even cook
GRILLING BURGERS
Our patties are an easy way to transport burgers to the grill in no time. Keep them as-is for a pub style burger or flatten them between your palms for a traditional burger. Bring them to the next level by stuffing them with blue cheese, adding thick strips of peppered bacon or using non-traditional buns. Try some not-so-basic toppings if you want to get really fancy.
Don't forget to pat your patties dry (fun to say, easy to remember), salt, and oil them to create a crisp seared edge on the outside and juicy meat on the inside. Cooking tip: try not to touch the patties too much, the fat is essential to their flavor and too much handling can remove or transfer it to your hands.
What is better than a juicy, flavorful burger? One that is stuffed with cheese, of course. Watch this video to learn how we make stuffing burgers as easy as tying shoes. Recruit a few helpers to do this with you so that the prep work goes by in a blink. Cooking tip: let your burgers rest about 5 minutes before serving so that the burger stays juicy and intact.
Grilling Cheeseburgers
For a cheeseburger, place the cheese on as soon as you flip the first time. The surface will be hot and melt the cheese before you overcook the burger.
Korean Spice Rub
2 tbsp. Korean chili flakes
1 tbsp. Sesame seeds
1 tsp. Coriander
1/2 tsp. Black pepper
1/2 tsp. Salt
Cook to your desired doneness and then move to the low side.
Remove from the grill and let rest for 7 minutes.
Slice the steak against the grain and enjoy!
Mexican Burger Rub Recipe
1 tbsp. Chipotle powder
1 tbsp. Oregano, dried
1/2 tsp. Cayenne
1 tsp. Garlic powder
2 tbsp. Chili powder
1 tbsp. Ground cumin
1 tsp. Ground coriander
1/2 tsp. Salt
Grilled Sriracha Marinated New York Strip Steak
1 Pre New York Strip Steak
1 tbsp Honey
2 tbsp Sriracha Hot Sauce
1 tbsp Avocado or Grapeseed oil
1/2 tbsp Soy Sauce
1/2 tsp Ground Cumin
1/2 tsp Sea Salt
1 Resealable Plastic or Silicone Bag
| Grilled Apricot Pound Cake Skewers | Brownie Cookie Skillet with Vanilla Ice Cream |
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| Blue Cheese Stuffed BBQ Bacon Burger | Green Chile and Fried Egg Burger |
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| Filet Mignon with Tomatoes and Balsamic Reduction | Chimichurri Ribeye |
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| Za'atar Beef & Vegetable Kabobs w/Cumin Mint Yogurt | Chili Rubbed New York Strip w/ Roasted Corn Salsa |
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| Grilled BBQ Beef Pizza with Grilled Veggies | Grilled Vegetables |
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We work with farmers in Australia and New Zealand that raise animals ethically and sustainably on pasture year-round. We only offer high-quality grass fed and finished beef, curated without adding things like antibiotics or hormones.
Our beef is Non-GMO Project Verified, Whole30 Approved, Keto and Paleo Certified. All Pre beef is cut and trimmed by hand in Chicago and our packaging is 100% transparent and sealed airtight.
Recipes by Chef Christy Williams (@christinewilliamscooks)
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