Grilled Beef Steaks

Tips from the Betty Crocker Kitchens

• tip 1
  Move the oven rack so it is 2 to 3 inches below the heating unit. Set the oven control to broil. Place beef on broiler pan rack. Broil 8 to 12 minutes for rib eye, 9 to 12 minutes for porterhouse, T-bone and sirloin or 13 to 16 minutes for tenderloin, turning beef once halfway through broiling, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
• tip 2
  Use a heavy 10- or 12-inch nonstick skillet, or lightly coat a regular skillet with vegetable oil or cooking spray. Heat the skillet over medium heat until hot. Add beef to skillet. Cook uncovered 8 to 10 minutes for rib eye, 10 to 13 minutes for tenderloin or 11 to 13 minutes for porterhouse, T-bone and sirloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
• tip 3
  Use only boneless beef sirloin that is 3/4 inch thick. Heat closed medium-size contact grill for 5 minutes. Place steaks on grill. Close grill. Cook 6 to 8 minutes or until an instant-read meat thermometer inserted in center of thickest part reads 160°F for medium doneness. Sprinkle with salt and pepper.
• tip 4
  To check doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts. Medium-rare is very pink in the center and slightly brown toward the edges. Medium is light pink in center and brown toward the edges.
• tip 5
  Select a steak that is bright red in color. Vacuum-packed beef will have a darker, purplish red color because the meat is not exposed to air, but it will return to a bright red when exposed when unwrapped. These cuts of steak-porterhouse, rib eye, sirloin, T-bone and tenderloin-are the most tender and are best for grilling broiling and panfrying.