Meat temperature matters—and not just once it’s grilling.
For beef, take it out of the fridge 20–30 minutes before cooking. And never go straight from freezer to grill—let it thaw in the refrigerator first.
Many grillers may know this, but true grill masters know why. The answer is in the muscle fibers. When the beef sits at room temperature before cooking, the fibers relax, helping it cook evenly. However, to keep chicken and pork tender, it’s best to take them right from refrigerator to grill.
If you’re grilling different types of meat at the same time, take your beef out first. While it sits, prep your grill, side dishes and veggies. When the time is right, take your chicken and pork out, season the meats, and get grilling.