Angus beef is fattier and more marbled than other types of beef. Just as important, the marbling is more finely textured and better distributed, which can make it more tender. Only about 8 percent of beef in the United States is eligible to be labeled as "Certified Angus Beef." The following steps will show grill Angus beef.
Instructions
1. Choose leaner cuts that have loin or round in the name and trim before cooking. Trim the fat closely to prevent flare-ups.
2. Use a marinade or rub instead of oil. Reduce or eliminate oil in marinades completely by substituting lemon juice.
3. Spray the grill with olive oil or a non-stick vegetable oil to prevent sticking. Heat the grill to medium. High heat will char the outside before the inside is cooked. Pat the steaks dry before putting them on the grill. Use tongs instead of a fork to prevent losing juices.
4. Place the steak on the grill for 2 to 3 minutes until the grill marks are well-defined. Give the steak a quarter or half turn and cook for another two to three minutes.
5. Turn the steak over and insert a meat thermometer into the center of the steak. Remove from the grill when it reaches the desired temperature. Medium rare is 145 degrees, medium is 160 degrees and well done is 170 degrees. Allow the meat to sit uncovered for a few minutes for a juicier steak.
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