May is National Beef Month

For over 40 years Beef Month has recognized the dedicated men and women who produce high quality, wholesome, nutritious beef known around the world. Iowa is unique among beef producing states. With abundant feed, rolling hills and green pastures, Iowa is one of the few places with all the resources to grow high quality cattle. That’s why Rube’s Steaks are something special. Americans have a love affair with thick steaks fired up on the grill. And now that the grilling season is here, it’s time for Rube’s Steaks. Check out our Memorial Day packages.

Lean Beef on the Grill

America’s favorite summer grilling meat is leaner than ever before. The leanest beef cuts benefit from marinating when grilled to make them tender and juicy.

Marinades are seasoned liquid mixtures that not only add flavor, but in some cases help tenderize a beef cut. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

Which beef cuts do you marinate? Tender beef cuts can be marinated for only 15 minutes or up to 2 hours to add flavor. These include: Porterhouse/T-bone, top loin, tenderloin, rib eye, rib, top sirloin, chuck eye and chuck top blade steaks.

Less tender cuts should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme. These include flank, skirt, top round, round tip and chuck steaks.

These tips ensure great results:

• Always marinate in the refrigerator, never at room temperature.
• Marinating longer than 24 hours in a tenderizing marinade can result in a mushy texture. (A tenderizing marinade only penetrates about ¼ inch into the cut surface of beef.)
• If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef. If marinade has been in contact with uncooked meat, bring it to a full rolling boil before using as a sauce.
• Never save and reuse a marinade.
• Allow ¼ to ½ cup marinade for each 1 to 2 pounds of beef.
• Marinate in a food-safe plastic bag or a glass utility dish. Select dishes in which the beef will fit snugly, but lie flat. Turn or stir the beef occasionally to allow even exposure to the marinade.

Grilling Tips

Rube’s Steaks arrive fresh, ready for the grill – Here’s how to take it from there

• Bring your steaks to room temperature by taking them out of the refrigerator about 30 to 45 minutes prior to grilling.

• Next, make sure your grill is at the right temperature. Medium/high heat is best. If you can hold the palm of your hand over the grill for 4 seconds or so, it’s about right.

• Place steaks on the grill, turning them only once using tongs or spatula. Do not use any utensil that will pierce the meat, allowing juices to escape.

• Use a meat thermometer to determine the temperature of your steak:

Rare 120º - 130º Cooked outside, cold center

Medium Rare 130º - 135º Cooked outside, pink inside, cool center

Medium 140º - 150º Warm center, pink throughout

Medium Well 155º - 165º Thoroughly cooked, thin pink center

Well 170º+ Thoroughly cooked, no pink anywhere

If you do not have a meat thermometer, use these times as a guide* for a medium done steak:

16oz. Filet 2 1/2” 19-24 minutes

12oz. Ribeye 1” 11-14 minutes

26oz. T-Bone 1 1/2” 14-19 minutes

20oz. Strip 2 1/2” 19-24 minutes

28oz.Top Sirloin 1” 11-14 minutes

*average cooking time depends on cut, thickness and grill temperature.