Summer grilling season is here, and whether you're cooking for a crowd or just putting dinner on the table, a few simple techniques can take your grilling game to the next level. After decades in the meat and seafood business, Ray Rastelli has learned that great grilling isn't about complicated recipes or fancy equipment—it's about understanding your ingredients and mastering the fundamentals.
To help you make the most of grilling season, Ray is sharing five expert tips that will help you grill smarter, cook with confidence, and enjoy better results all summer long.
1. Start with a Hot Grill
One of the most common grilling mistakes is not giving the grill enough time to heat up before cooking. A properly preheated grill helps prevent food from sticking, creates those beautiful grill marks everyone loves, and gives your protein the flavorful sear it deserves.
Before adding your steaks, burgers, chicken, or seafood, take a few extra minutes to preheat your grill and clean the grates. It's a simple step, but it can make a big difference in the final result.
2. Don't Guess—Use a Thermometer
Every grill is a little different, which means cooking times can vary from one backyard to the next. Instead of cutting into your steak or relying on a timer, use an instant-read thermometer to know exactly when your food is ready.
A thermometer takes the guesswork out of grilling and helps ensure your proteins are cooked exactly the way you like them—whether that's a medium-rare steak, perfectly cooked chicken, or flaky salmon.
A few helpful temperature guidelines:
- Beef (Medium Rare): 130-135°F
- Beef (Medium): 140-145°F
- Pork: 145°F
- Chicken: 165°F
- Salmon: 125-130°F
3. Know Your Protein
One of the biggest keys to grilling success is understanding that not every protein cooks the same way.
A thick-cut steak can handle high heat and a good sear, while chicken often benefits from a little more time and patience. Seafood is typically quicker to cook, so paying close attention is key. Knowing what you're working with helps you get the best flavor and texture out of every bite.
When you understand the cut you're cooking and how it performs on the grill, you're already halfway to a great meal.
4. Don't Overcook Seafood
Seafood can be one of the most rewarding proteins to grill, but it's also one of the easiest to overcook.
Salmon, shrimp, scallops, tuna, and lobster tails all cook surprisingly fast. In many cases, just a few extra minutes can be the difference between perfectly cooked seafood and a dry, tough result.
When grilling seafood, keep a close eye on it and remember that it will continue cooking slightly after it comes off the grill, so don’t be afraid to take it off once it’s just cooked through.
5. Let It Rest
After you've put in the effort to grill the perfect steak, burger, or chop, don't rush the final step.
Allowing your protein to rest for a few minutes before serving helps lock in the natural juices, resulting in a more tender and flavorful bite. It may be tempting to dig right in, but a little patience goes a long way.
Consider this the final step in getting the most out of your protein, and one of the easiest ways to elevate your grilling game.
Great grilling doesn't have to be complicated. With quality ingredients, a few trusted techniques, and a little guidance from America's Personal Butcher, you'll be ready to tackle everything from weeknight dinners to weekend cookouts with confidence.
Here's to a summer filled with great food, great company, and plenty of time around the grill. From all of us at Rastelli's, happy grilling!