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recIPeS GeNerAL SAFeTY
b A S Ic b Ur G er S
Direct/Medium
1-1⁄ 2 lbs. ground beef (80% lean)
Kosher salt
Freshly ground black pepper
4 hamburger buns
Ketchup (optional)
Mustard (optional)
Gently shape the ground beef into four burgers
of equal size and thickness (about 3/4" thick).
Season with salt and pepper. Grill the burgers
over Direct Medium heat until the internal
temperature reaches 160˚F/73˚C for medium, 8 to
10 minutes, turning once halfway through grilling
time. During the last 30 seconds, grill the buns
over Direct Medium heat until lightly toasted.
Serve the burgers hot on the buns with ketchup
and mustard, if desired.
Makes 4 servings.
12
S ImPLe S Te AKS
Direct/High
4 New York strip, tenderloin, sirloin, or
rib-eye beef steaks, about 3/4 lb. each
and 1" thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Season both sides of the steaks with salt and
pepper, pressing the spices into the meat.
Allow to stand at room temperature for 20 to 30
minutes before grilling. Lightly spray or brush both
sides of the steaks with olive oil. Grill the steaks
over Direct High heat until the internal
temperature reaches 145˚F/62˚C for medium rare,
6 to 8 minutes, turning once halfway through grill-
ing time.
Remove from the grill and stand for 3 to 5
minutes. Serve warm.
Makes 4 servings.
cLASS Ic boNe Le SS
Por K cHoPS
Direct/Medium
4 boneless pork loin chops,
about 1" thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Season the pork chops with salt and pepper and
lightly brush or spray both sides with olive oil.
Allow to stand at room temperature for about
20 minutes before grilling.
Grill the chops over Direct Medium heat until the
juices run clear, 10 to 12 minutes, turning once
halfway through grilling time. Serve warm.
Makes 4 servings.
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