Grilling Lean Cuts of Meat
Lean meat is unforgiving. Without marbling to buffer against the heat, a few extra minutes on the flame turns succulent protein into something resembling tough leather.
Temperature control is your only defense.
Ensure your meat is at room temperature before it hits the grates to encourage even cooking. If you start with cold meat, the outside will burn before the center reaches your target temperature.
- instant-read thermometer
- heavy-duty grill tongs
- cast iron grill grate
What goes in.
- 2 lbbeef tenderloin or sirloin, 1.5-inch thick steaks
- 1 tbsphigh-smoke point oil like grapeseed or avocado
- 1 tbspcoarse kosher salt
- 1 tspcracked black pepper
Reverse Searing for Lean Cuts
For thicker lean cuts, bring the internal temperature to 10-15 degrees below your final goal using indirect heat, then move to direct, high heat to finish the crust.
The method.
Temper the meat
Remove the meat from the refrigerator 30 minutes before grilling. Pat the surfaces dry with a paper towel; moisture on the surface creates steam, which prevents a proper sear.
Prepare the heat
Create two distinct zones. Pile hot coals on one side for direct, intense heat and leave the other side clear. The target temperature for the sear zone should be over 500°F.
Season heavily
Coat the meat lightly in oil, then press salt and pepper firmly into the grain. The oil acts as a conductive bridge between the grates and the meat.
The direct sear
Place the meat directly over the fire. Do not touch it for two minutes. Flip only once you see the bottom lift easily from the grates and a dark, mahogany crust has formed.
Finish and pull
Move the meat to the indirect zone if it needs more internal time. Pull the meat off the grill when the internal temperature reads 125°F for medium-rare.
Rest
Place the meat on a warm plate and cover loosely with foil for 8-10 minutes. This allows the internal juices to redistribute; cutting too early forces the moisture out onto the board.
Other turns to take.
Herb-Basted Finish
During the final minute of resting, rub the hot meat with a bunch of fresh rosemary or thyme tied together.
When it doesn't go to plan.
Use an instant-read thermometer rather than poking with a finger; lean meat doesn't have the connective tissue to hide inconsistent texture.
Clean your grates thoroughly with a wire brush before heating; even small bits of charred food will cause lean meat to stick and tear.
If you must use a marinade, ensure it is completely wiped off before grilling, or the sugars in the marinade will burn long before the meat develops a crust.
The ones that keep coming up.
How do I know the grill is hot enough?
Hold your hand about five inches above the grate. If you have to pull your hand away after two seconds, the grill is ready for searing.
Why not trim all the fat off?
Leave a very thin, consistent layer of external fat if possible. It provides a small shield that protects the lean muscle underneath from direct flame contact.
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