Grilled Meat Calories

To keep grilled meat from sticking, start with clean, hot grill grates and lightly oil the meat or grates. Let the meat form a crust before turning it; it usually releases more easily once that surface has seared.

Season grilled meat with salt, pepper, herbs or a marinade, depending on the cut and flavor you want. Pat off excess marinade before grilling, especially if it contains oil or sugar, because drips can cause flare-ups or burning.

Grilled meat can turn tough when a lean or naturally firm cut is cooked too long over intense heat. Choose a cut suited to quick grilling, avoid pressing it with a spatula, and let it rest before slicing across the grain.

Keep grilled meat from drying out by avoiding prolonged cooking over direct flames and turning it only as needed. A meat thermometer is more reliable than cutting into the meat repeatedly, which lets its juices escape.

Use a food thermometer to check whether grilled meat has reached a safe internal temperature for its particular type and cut. Insert it into the thickest part without touching bone; color on the outside alone cannot confirm doneness.

No, do not wash raw meat before making grilled meat. Rinsing can splash bacteria onto nearby surfaces without making the meat safer; cook it thoroughly and wash hands, utensils and boards that touched it.

It is better to remove heavily charred parts of grilled meat rather than eat them. Charring and smoke from fat dripping onto flames can create unwanted compounds; reduce flare-ups and cook over steady heat instead.

Refrigerate leftover grilled meat promptly in a covered container, separate from raw meat. Eat it within a few days, and discard it if it was left out for a prolonged period or shows signs of spoilage.

Yes, grilled meat can be frozen. Cool it promptly, portion it into airtight freezer-safe packaging, and thaw it in the refrigerator before reheating; freezing may make lean pieces a little drier, so add them to a sauce or covered dish.