Grilling tips with Spatula Dad and the Texas Beef Council

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It's time to get your grill on! Whether it's charcoal, mesquite or gas, grilling is easy and fun for the whole family.  Cooking with leaner cuts is healthy and has many nutritional benefits. Also less clean-up in the kitchen so get outside and get your grill on. 

The Texas Beef Council has a wealth of information regarding the benefits of cooking nutrient-rich lean beef and some great tips from the experts for cooking an excellent steak.

The Healthy Beef Cookbook, a joint publication by the American Cattleman's Association, American Dietetic Association, Chef Richard Chamberlain & Betsy Hornick, M.S., R.D. is a great cookbook with hundreds of great lean beef recipes. Available on

For a quick and easy steak prep and seasoning see our simple recipe below.  

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At a glance
Main Courses

Spatula Dad's standard steak seasoning. This can also be made in bulk for future use.
Place in an airtight container or ziploc bag. Will last for months.

1 Tablespoon Sea Salt
1 Tablespoon Fresh Ground Black Pepper
1 Tablespoon of Ground Cumin
2 Tablespoons of Dried Chopped Garlic. (This tastes better and has more texture than the granulated garlic).


NY strip is our favorite cut.  I usually buy two 12 oz - 14 oz strips and trim the visible fat from the edges. This will serve two adults and two kids.  The leftovers are great for sandwiches the next day.

Take the beef out of the refrigerator about about an hour before cooking and leave on the counter to warm up a bit (away from the edge so your labrador retriever doesn't decide to go counter shopping for an early dinner).  Drizzle about a teaspoon of olive oil on each side of the steak and rub in with your fingers. Sprinkle the standard steak seasoning mix all over the meat.

If using a gas grill, turn on the burners to HIGH heat and let it get hot for about 8 minutes. Place your steaks on the grill, immediately turn down the burners to LOW and close the lid. You'll hear the wonderful sizzling sound. Observe for a few minutes by peaking through the open grill vents just to make sure your fire isn't burning the meat.  For a 12 oz cut, let it cook for about 5-6 minutes. Open the lid and using tongs, turn the steaks over and immediately close the lid again. Cook for another 4 minutes or so. Try and keep  the lid closed for the duration.

Test for doneness using a knife or fork. We remove the steaks when there's a nice pink center knowing the meat will continue to cook for a few minutes after removing from the grill. Take the steaks inside and let them "sit" for 5 minutes to allow the juices time to enhance the meat.  

If using charcoal or wood for cooking, try the 4-Second Rule taught to us by the experts at the Texas Beef Council. Place your hand 4 inches over the grill. If you can leave your hand there for 4 seconds, your fire is the right temperature. Grill away. Enjoy!


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