Nolan's Tips for the Grill year-round so here are some tips from the master himself. "Three short steps can help you perfect your grilling skills and make the difference between just another meal (that happened to be cooked outside) and the first in a series of masterpieces you create on your grill," says Nolan Ryan.
Step 1: Choose the Right Grill What is the perfect grill for outdoor cooking? Grills generally fall into two categories — gas and electric or more traditional grills using charcoal briquettes, hardwood charcoal or aromatic woods. Each method has its value but you can decide which best meets your needs.  If you’re a connoisseur of outdoor flavor, then the charcoal method should definitely be your selection. It is virtually impossible to imitate the unique smoked flavor of meat cooked on a charcoal grill with a gas grill. On the other hand, if your primary needs are speed of cooking and space economy, then a gas or electric grill is your best bet. "We cook on both types of grills, but when you have time, nothing beats charcoal or wood-smoked for flavor," adds Nolan. Don’t forget there's a logical alternative that many take – invest in both gas and charcoal grills. That way you have the flexibility depending on the amount of cooking time you have available. Step 2: Choosing your cut So many choices so little time … at least it seems that way every time you plan a menu. Here’s a logical progression of thoughts that help you come to a quick decision whenever you want to grill. What’s your favorite? Nolan Ryan’s All-Natural Beef promises to be tender. Ribeye, Tenderloin and  Strips will be great tender cuts. Also ideal for the grill are Porterhouse, T-Bone, and Top Sirloin steaks. Nolan prefers a classic ribeye!Is size important? Select cuts that are 1- to 1¼-inch thick. If you don’t see the size you want in the meat case, ask the meat manager to cut them to order. For bone-in cuts like T-Bone or Porterhouse, double-check that the steak is evenly thick. The meat nearest the bone will take longer to cook. Are all beef cuts suitable for grilling? Some cuts perform better than others when grilled because this method uses quick dry-heat. For grilling, your best choices are tender cuts like Nolan Ryan’s Ribeye, T-bone, Strip Loin, Tenderloin and Ground Beef. Step 3: Choosing your doneness Your biggest enemy with any steak is overcooking, but you don’t want to undercook either. By guessing, you risk going either way. Master grillers use an instant-read thermometer so they know for certain that steaks have reached 145°F for medium rare or 160°F for medium. Place the thermometer in the thickest part of the steak horizontally through the side of the steak. If cooking T-bones, place it away from the bone. Nolan Ryan’s All-Natural Beef is done to perfection when cooked to medium (160° F ). If you love your beef medium rare, cook Nolan Ryan steaks to no more than 145°F. Always cook burgers to at least 160°F. Don't forget, let your steaks rest after removing from the grill. If you’ve followed the lesson No. 2 and used a thermometer, you know the steak is cooked to order. Letting steaks stand for a few minutes before serving permits internal juices to redistribute. Just as a fine wine is allowed to breathe after uncorking to deliver more robust flavor, letting steaks rest for one to two minutes post-grilling lead to a tastier eating experience. Perhaps you can try these tips this year for Father's Day! Check out our special steak gifts for dad! |
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