When it comes to cooking Chairman’s Reserve® Certified
Premium Beef, it’s our natural inclination to want to cook
outdoors. A quintessential part of the Chairman’s Reserve beef
experience, grilling is a celebrated way to bring folks together
for a delicious meal. Follow the tips below to enhance the
flavor and ensure desired tenderness!


To check the temperature on a charcoal or gas grill, cautiously hold the palm of your hand 3-4 inches above the cooking surface. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Medium heat is the optimal temperature; you should be able to hold your hand as instructed for about 4 seconds.

Season beef directly from the refrigerator with your favorite herbs or spices before placing on the grid.

Turn beef only occasionally during cooking. Tongs are the best tool for turning steaks. Stay away from any kind of fork; piercing the meat leads to loss of all those precious juices.

Season with salt after cooking if desired; adding salt before cooking can dry out your beef.

In a pinch

Having trouble lighting up your charcoal? Grab an empty cardboard egg container, put a briquette in each egg holder, close the lid, and place it on the grill. Then, light it up and watch your charcoal glow!

  • Ribeye Steak
  • Tri-tip Steak or Roast
  • Sirloin Steak
  • Tenderloin Steak, Filet Mignon
  • NY Strip Steak
  • Porterhouse Steak
  • T-bone Steak