Grilling Tips and Tricks

Whether you’re a pro behind the grill or could use some extra guidance, we have some tips and tricks to help you grill the perfect steak or pork chop!

Bone-in or Boneless – There are benefits to both and both can be equally delicious. Bone-in pork and beef tends to be juicier and more flavorful due to the bone. But they take longer to cook and they’re a little trickier to achieve a consistent doneness. Boneless takes a little less time to cook and they’re easier to slice consistently.

Time and Temperature – Perfection is subjective, for you might it be rare or well-done. Just remember, the longer meat is cooked, regardless of the quality, the less tender and juicy it becomes.

Most steaks and chops are approximately 1” thick. Using this as a guide, sear meat over high heat on each side for approximately 5 minutes for 120° to 130°. Increase time approximately 30 seconds for each 5° of doneness beyond 120° to 130°.

Temperature Probes – Inserting a temperature probe to determine final temperature is a good idea, even for confident cooks. Insert the probe into the center of the chop from the side only. Consider the temperature reading an estimate, not an absolute.

To Mark or Not To Mark – Fancy steak houses often present steaks and chops with perfect diamond grill marks. This is hard to do consistently. Instead, strive for a consistent and heavy sear from the tip to tail on both sides.

Oil – Vegetable or canola oils are a good choice because they have a high smoke point and a neutral flavor. If you’re using olive oil, a medium quality is fine.

Resting – Resting your chops on a cutting board after cooking is an essential part of perfection. By allowing time to rest, you’re give the meat time to relax and reabsorb as much juice as possible, making for a juicier bite. Please note, the chops will continue to cook for a few minutes after you start the resting time, so allow for at least a 5° rise. The chops will still lose some juice, so pour it over your chops once they’re on the plate.  

Fond – One of the benefits of cooking your chops in a skillet is the fond, which is the caramelized bits left behind. To make a skillet sauce, allow the skillet to cool a little, add white or red wine, which will bubble and reduce and loosen the bits from skillet. Now turn off the heat, add cold butter, a few cubes at a time, and stir until they’re barely melted. Season to taste with salt, pepper, and lots fresh chopped parsley, thyme, or chives, and spoon a little butter sauce over each chop.  

Brining – Brining pork is optional. It’s a way to infuse some salty flavor inside the meat, not just on the surface. It also helps retain the moisture inside, making for juicier results.

We hope these tips and tricks will make your grilling experience enjoyable and tasty this summer!