The Pioneer Woman’s Grilling Tips

The Pioneer Woman’s Grilling Tips

Ree Drummond, The Pioneer Woman, is best known for her blog, where she chronicles life on the ranch -- sharing her adventures as an ex-vegetarian who can now whip up sizzling steaks and buttery desserts with ease. She is a best-selling author of two cookbooks, a novel and a children’s book, and her charismatic posts show her readers what life is like on a cattle ranch. I believe she is one of the best advocates for agriculture we have, and in a recent post, she shares her top 10 tips for grilling the perfect steak.

With May Beef Month coming up, I thought this was the perfect list to pass along to friends and family. By the way, May 1 will mark the beginning of a recipe contest I will be hosting on the blog, with prizes from Roper Apparel to give away each week! Start brainstorming your favorite recipes and get cooking to participate in this upcoming contest!

Here are a few of Drummond’s top 10 tips for grilling the perfect steak.

1. Go big, baby! Grill thicker cuts of meat. If you need to grill a thinner cut (e.g., flank steak) be prepared to grill the meat for a very short time, around 1-2 minutes/side.

2. Soak wooden skewers in water before threading chicken, steak, pork, veggies or shrimp. This will help keep the skewers from totally disintegrating over the open flame!

3. Use long-handled tools and heavy-duty gloves to protect your precious forearms from the blaze.

4. Lose the fat: Trim meats of excess fat. Marbling throughout the meat is fine, of course, but cut off excess chunks of fat to avoid spattering. (My dogs love this tip.)

5. Use a meat thermometer to ensure your cuts of meat (especially chicken and pork) reach the right internal temperature. Say goodbye to the guesswork!

Personally, I don’t think you can go wrong with a medium-rare ribeye steak, seared to perfection and seasoned with a little salt and pepper. To fancy things up, I like to add a dollop of garlic butter on top, wrap it in bacon or serve with a shrimp skewer on the side. What’s your favorite cut of beef? How do you like it prepared? What are your go-to tricks for grilling up beef?

Have you sent in your entry for the 2012 Spring Calving Photo Contest yet? The deadline is Saturday! Email me at [email protected] to participate. And, check out the updated gallery here.

TAGS: Beef Quality
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