The Best Cuts of Beef for Grilling A Premium Butcher's Guide

The best cuts of beef for grilling are the ones with enough intramuscular fat to stay moist over high heat and enough muscle structure to hold up to the Maillard crust development that makes a grilled steak worth eating. For conventional beef and Wagyu, that means ribeye first, NY strip second, tomahawk for the showpiece occasion. For bison steaks on the grill, the rules shift: leaner muscle means faster cook time, a lower pull temperature (130 degrees F for bison vs 135-145 degrees F for beef), and a two-zone grill setup to manage the narrower cooking window. For pasture-raised beef and grass-finished Angus, the sourcing determines how the fat behaves on the grill as much as the cut does. This article covers every cut, every protein, and every protocol needed to cook premium steaks on a grill correctly the first time.

Why the Cut Is Only Half the Answer

The most common grilling article covers the same five cuts in the same order: ribeye, strip, T-bone, tenderloin, flank. Most of them are correct as far as they go. A ribeye is the right answer for someone who wants maximum flavor from a grilled steak. A tenderloin is the right answer for someone who prioritizes tenderness. A flank steak is the right answer for someone cooking for a crowd who will accept bold flavor over premium texture.

What these articles almost never address: the cut matters, but the sourcing determines how the fat behaves on the grill. A Wagyu ribeye at BMS 8 grills differently from a USDA Choice ribeye at BMS 3-4, even though both are ribeyes. A pasture-raised bison ribeye is the same anatomical cut as a beef ribeye but it cooks faster, needs a lower pull temperature, and benefits from a different grill setup entirely.

This guide covers all of it: the best cuts for grilling across beef, bison, and Wagyu; the specific grill protocols for each protein; and why the sourcing of the animal is the variable that most grilling guides ignore but that most determines whether a premium steak lives up to what you paid for it.

"The King of Steaks is the ribeye. Maximum flavor. High marbling. Bold and beefy. The cut that makes every serious grill cook's shortlist first."

1. The Cut Hierarchy: Which Grills Best and Why

Ribeye: The King of the Grill

The ribeye earns its reputation as the best grilling steak because of one variable: intramuscular fat. The rib section of the animal carries more fat distributed through the muscle than any other commonly grilled cut. That fat renders during the sear, bastes the muscle from inside, creates the rich, fatty drippings that cause flare-ups on a grill, and produces the bold, deeply savory flavor that makes ribeye the cut most carnivores would choose as their last meal.

The internal fat cap of the ribeye — the ), kw("spinalis dorsi"), r(" or rib cap — is the most prized portion of the cut. On a bone-in ribeye or tomahawk, the cap wraps around the outside of the eye muscle, rendering faster and developing a crust that many experienced steak buyers consider the best single bite in the beef category. On a boneless ribeye, the cap is trimmed to varying degrees depending on the butcher — a properly fabricated boneless ribeye retains as much of the cap as possible.

NY Strip: Balanced, Reliable, Forgiving

The NY strip is the ribeye's more restrained counterpart: moderate intramuscular fat, firm muscle structure, and a fat cap on one edge that renders during cooking without the flare-up risk that the ribeye carries. The NY strip is the cut for a buyer who wants a proper grilled steak experience without the fatty heaviness of the ribeye — a balanced, beefy, firm-textured steak that handles medium-high direct heat cleanly.

Tomahawk: The Showpiece

The tomahawk ribeye is a bone-in ribeye with the full rib bone attached — typically 6-8 inches of exposed bone. The cut is the same muscle as a boneless ribeye with the theatrical presentation of a full rib bone. The long bone requires reverse sear rather than direct grill-only cooking: bring the tomahawk to 120-125 degrees F in indirect heat first (oven or cool side of the grill), then sear over screaming-hot direct heat for 2-3 minutes per side to develop the crust. The bone retains heat throughout the rest, helping carry the steak to the final pull temperature.

Tenderloin: The Queen, Not the Grill King

The tenderloin is the most tender cut on the animal and the least suited to high-heat grilling. Its near-complete absence of intramuscular fat means there is nothing to protect the muscle from the aggressive heat of a grill at 500+ degrees F. A tenderloin on a screaming-hot grill will produce a beautiful crust on the outside and a dry, overcooked interior in the time it takes to develop that crust, unless the temperature is precisely managed.

For tenderloin on the grill: two-zone setup, medium-high heat maximum, thermometer non-optional. The tenderloin shines in a cast iron sear-and-oven-finish method far more reliably than on an open grill. If grilling is required, use a flat-surface grill insert rather than open grates to protect the bottom of the steak from direct flame.

Flank: Underrated, Versatile, Built for the Grill

The flank steak is the cut that most grill guides underrate. It is lean, intensely flavored, and specifically designed for high-heat grilling — the wide, flat muscle allows maximum surface contact with the grill grates, producing a sear-to-interior ratio that the thick steak cuts cannot match. The critical rule: slice against the grain. The long muscle fibers of the flank run parallel to each other; cutting with the grain produces tough, chewy slices. Cutting against the grain shortens every fiber and produces tender, juicy slices from a naturally tough muscle.

T-Bone: Two Steaks, One Complication

The T-bone is a NY strip and a tenderloin in the same cut, separated by the T-shaped vertebral bone. The complication: the two muscles cook at different rates. The strip side is thicker and carries more fat. The tenderloin side is thinner and leaner. On a grill at uniform heat, the tenderloin side will overcook before the strip side reaches temperature. The solution: angle the T-bone so the strip side is closer to the hottest part of the grill and the tenderloin is further away, or use a two-zone setup that allows the strip side to run hotter.

Also Read: Where to Buy Bison Meat Online: What to Look for Before You Order

2. The Complete Grilling Cut Reference

Cut	Fat Level	Grill Suitability	Pull Temp (Beef)	Key Grill Rule
Ribeye	High — most marbled steak cut	Excellent — the best grill cut	135 degrees F	Two-zone grill. Direct heat sear, indirect finish. Watch for fat flare-ups.
NY Strip	Moderate — one-edge fat cap	Excellent — forgiving and reliable	135 degrees F	Direct medium-high heat. Fat cap toward the flame for extra crust on the edge.
Tomahawk	High — bone-in ribeye variant	Excellent with reverse sear	130 degrees F (reverse sear pull)	Indirect heat first to 120-125 degrees F, then direct sear. The bone holds heat — rest fully.
Tenderloin	Very lean — minimal fat	Good with careful heat management	130 degrees F	Two-zone setup only. Medium-high maximum. Cast iron insert if possible. Thermometer essential.
Flank	Lean — no intramuscular fat	Excellent — high-heat specialist	130-133 degrees F	Screaming hot direct grill. 3-4 minutes per side. Slice against the grain — non-negotiable.
T-Bone	Moderate — two-muscle cut	Good with zone management	135 degrees F (strip side)	Angle so strip runs hotter than tenderloin. Or use a two-zone setup with separate monitoring.

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3. Grilling Bison Steaks: What Changes and What Doesn't

Bison steaks on the grill follow the same cut hierarchy as beef steaks — ribeye first, NY strip second, tomahawk for the occasion — but with specific protocol adjustments that the leanness makes non-negotiable.

The Two Changes That Matter

Bison is approximately 30% leaner than conventional beef. This changes two things on the grill: cook speed and pull temperature.

•       Cook speed: Bison heats faster than beef at the same grill temperature because less intramuscular fat insulates the muscle from the heat. A bison ribeye that would take 4 minutes per side on a medium-high grill for beef may reach the same internal temperature in 3 to 3.5 minutes per side. Use a thermometer rather than timing.

•       Pull temperature: Bison is pulled at 130 degrees F for medium-rare, not 135-145 degrees F like beef. The leanness means there is no fat to compensate for overcooking. A bison steak at 145 degrees F is dry and tough. The same steak at 130 degrees F is tender, rich, and deeply satisfying. Pull 3-5 degrees below target to account for carryover heat during the 5-7 minute rest.

The Two-Zone Grill Setup for Bison

For any bison steak on the grill, use a two-zone setup: one side of the grill at high heat for the sear, one side at no heat for temperature management. Sear the bison steak over direct high heat for 2-3 minutes per side to develop the crust, then move to the indirect zone to bring the interior to 125-127 degrees F before pulling and resting. This setup provides the best of both worlds: a proper sear from the high-heat zone and gentle, controlled interior cooking from the indirect zone.

Bison Grill Cut Reference

Bison Cut (Active B&B Products)	Grill Protocol	Key Difference from Beef
Bison Boneless Ribeye Steak	High heat sear 2-3 min per side. Two-zone if thick. Pull at 128-130 degrees F. Rest 6-7 min.	Most forgiving bison steak. Slightly higher intramuscular fat than other bison cuts.
Bison New York Strip Steak	Direct medium-high heat. 3 min per side. Pull at 127-129 degrees F. Rest fully.	Clean, firm. Cooks fast. The everyday premium grill steak in the bison lineup.
Bison Tomahawk Ribeye Steak (30-36oz)	Reverse sear: indirect to 118-120 degrees F, then direct sear 2-3 min per side. Pull at 128 degrees F.	Long bone requires indirect heat management. Budget 45-60 minutes total.
Bison Medallions (Teres Major)	Screaming hot grill or cast iron. 2 min per side. Pull at 125-128 degrees F. Rest 5-6 min.	Teres major = petite tender. Tenderloin-level texture. The best first bison grill experience.
Bison Flank Steak	Screaming hot grill. 3-4 min per side. Pull at 130-133 degrees F. Slice against grain at 45-degree angle.	Less fat than beef flank. Benefits from a 2-4 hour marinade before grilling.
Bison T-Bone	Two-zone grill. Strip side toward heat. Pull strip at 128 degrees F, tenderloin at 125 degrees F.	Same two-muscle complication as beef T-bone, amplified by the leanness of both muscles.

4. Grilling Wagyu: Why the Protocol Is Completely Different

Wagyu steaks on the grill require a fundamentally different approach from conventional beef or bison — not because the cut hierarchy changes, but because the fat composition and density of Wagyu behaves differently under high heat.

American Wagyu on the Grill (BMS 5-9)

American Wagyu at BMS 5-7 can be grilled using a modified version of the standard beef grill protocol: two-zone setup, direct sear, indirect finish. The higher fat content of American Wagyu means more fat will render during the sear, producing more dripping and a higher flare-up risk than conventional beef of equivalent size. Manage flare-ups by keeping the lid open and having the indirect zone ready for a quick move if flames spike.

Pull American Wagyu at 128-130 degrees F for medium-rare — slightly lower than USDA Prime beef because the rendering fat produces more carryover heat. Rest 6-7 minutes. The eating experience is rich and buttery from the grill in a way that conventional beef at the same cook cannot produce.

Japanese A5 Wagyu on the Grill: Handle With Care

Japanese A5 Wagyu at BMS 10-12 is not a conventional grilling steak and should not be treated as one. The extraordinary intramuscular fat density means that open grill grates will receive so much rendered fat from the A5 that flare-ups are intense and continuous at standard grill temperatures. The protocol for A5 Wagyu on a grill: use a cast iron skillet or griddle plate on the grill surface to create a flat-top effect, keep the temperature at medium (not high), cook thin slices (1/4 to 1/2 inch) for 60-90 seconds per side, and never cook at high heat directly over open grates.

The reality: a cast iron pan on a stovetop produces better results for A5 Wagyu than a grill in most conditions. The grill's open flame is the enemy of A5 Wagyu because the extraordinary fat content produces flare-ups that char the exterior before the interior is cooked. If the goal is outdoor cooking with A5, use a Binchotan charcoal grill (the traditional Japanese method) or a flat-top gas griddle rather than an open-grate backyard grill.

Also Read: Venison vs Beef: The Nutrition Case for Wild Game

Grass-Fed and Pasture-Raised Beef on the Grill

Beck & Bulow carries two grass-fed beef ribeye options alongside the pasture-raised Angus ribeye — the Grass Fed Beef Ribeye from New Zealand (12-14oz) and the Pasture Raised Beef Boneless Ribeye (12-14oz). Both grill differently from grain-finished USDA Choice beef:

•       Less intramuscular fat: Grass-finished beef carries less intramuscular fat than grain-finished beef at the same cut, producing a cleaner, less fatty flame character on the grill and requiring slightly more attentive heat management.

•       Better omega ratio: The grass-finished fat profile from New Zealand is oleic acid-forward rather than saturated-fat-heavy, which means it renders at a slightly lower temperature and produces a different crust character on the grill.

•       Cleaner flavor: Grass-finished beef on the grill has a more expressive, terroir-specific flavor than grain-finished equivalents — the forage diet comes through clearly in a high-heat grill application where the flavors are concentrated.

•       Pull temperature: Grass-finished beef ribeye at 130-133 degrees F — slightly lower than grain-fed beef due to the leaner fat profile.

 

Protein / Product	Grill Protocol Summary
Wagyu Beef Boneless Ribeye -  BMS 5-7	Two-zone grill. Direct sear medium-high. Manage flare-ups. Pull at 128-130 degrees F. Rest 6-7 min.
Grass Fed Beef Ribeye  — New Zealand	Two-zone grill. Direct medium-high. Pull at 130-133 degrees F — slightly lower than grain-fed. Rest fully.
Pasture Raised Beef Boneless Ribeye (12-14oz)	Standard grill protocol. Medium-high direct heat. Pull at 132-135 degrees F. Rest 5-6 min.
A5 Wagyu Petite Ribeye  — Kagoshima	NOT an open-grate grill product. Use cast iron on grill surface. Medium heat only. Thin slices, 60-90 sec per side.

Shop Wagyu Beef →

5. The Complete Grill Setup Guide for Premium Steaks

Gas vs Charcoal for Premium Steaks

The gas vs charcoal debate for grilling premium steaks has a genuine answer: charcoal produces more heat and a different flavor profile; gas produces more controllable, consistent heat. For premium bison and Wagyu steaks where the cooking window is narrow, the controlled heat of a gas grill is more forgiving for most home cooks. For grass-fed beef ribeye and conventional beef steaks, charcoal produces a more complex char flavor that complements the beef's natural character.

Research from Cook's Illustrated (cooksillustrated.com) documents that charcoal grills produce surface temperatures of 600-700 degrees F compared to 450-550 degrees F for most gas grills at maximum output. For a thick ribeye on charcoal, this higher heat produces the fastest crust development — but also the fastest path to overcooking the interior if the pull temperature is not managed precisely. For lean proteins like bison, this argues for gas or a banked charcoal setup with a clear indirect zone.

The Two-Zone Setup: The Most Important Grill Configuration

For every premium steak on the grill, the two-zone setup is the most reliable method:

•       On a gas grill: light all burners to preheat. Before placing the steak, turn one side to high for searing and one side off for the indirect zone.

•       On a charcoal grill: bank all coals to one side after they are fully ashed over. The coal side is the searing zone. The empty side is the indirect zone.

•       Sear over direct heat to develop the crust (2-3 minutes per side for a 1-inch steak). Move to the indirect zone to bring the interior to within 5 degrees of the pull temperature. Rest off the grill entirely.

The Thermometer Argument

For conventional beef, experienced grill cooks can estimate doneness by touch. For pasture-raised bison, grass-fed beef, and Wagyu, a thermometer is non-optional. The cooking windows are narrower, the consequences of missing the pull temperature are more severe (particularly for lean bison), and the value of the product is high enough that a $15 instant-read thermometer is the best insurance available. The ThermoWorks Thermapen (thermoworks.com) is the industry standard for professional instant-read accuracy. The USDA Food Safety guidelines (fsis.usda.gov) confirm minimum safe internal temperatures for all beef products.

Resting: The Step Most Home Cooks Skip

Every premium steak needs to rest after leaving the grill. Resting allows the muscle fibers, which contracted from the heat and squeezed their moisture toward the center, to relax and redistribute that moisture throughout the steak. A ribeye cut immediately off the grill loses a significant amount of moisture to the cutting board. The same steak rested for 6-7 minutes loses almost none. The rule: rest time equals approximately half the cook time for most steaks, with a minimum of 5 minutes for anything under an inch and 7-10 minutes for anything over.

Also Read: Dry-Aged vs Wet-Aged Beef: Which One Wins and When

6. The Sourcing Argument: Why the Same Cut Grills Differently Depending on Where It Came From

The best grilling steak is not just a cut decision. It is a sourcing decision. Two ribeyes from the same USDA grade can behave completely differently on the grill based on the specific fat composition, the moisture content from the cold chain, and the muscle structure from the animal's life.

Pasture-Raised vs Grain-Finished Fat Behavior on the Grill

Grain-finished beef fat is high in palmitic and stearic saturated fatty acids, which have melting points of 145-162 degrees F. On a hot grill, these fats render slowly, producing the continuous basting effect that makes USDA Prime ribeye so forgiving to grill. Pasture-raised and grass-finished beef fat, with its higher oleic acid content (a monounsaturated fat with a lower melting point), renders faster and produces a different fat drip character on the grill.

For the grill cook, this means: grass-finished beef ribeye and pasture-raised bison produce their crust faster and need more attentive heat management than grain-finished USDA Prime. This is not a negative. It is a characteristic that, managed correctly, produces a cleaner, more expressive crust flavor from proteins that have a more interesting story behind them.

The Cold Chain Advantage

A Beck & Bulow steak arrives at your door flash-frozen at peak processing quality, vacuum-sealed against oxygen and moisture loss, and thawed in the refrigerator 24 hours before cooking. Its moisture content is identical to what it was at processing. A grocery store ribeye has been sitting in refrigerated display, losing moisture to the display environment continuously since it was cut. On the grill, moisture content is one of the key variables in crust development. A drier surface (from proper refrigerator thawing of a vacuum-sealed steak) produces a faster, more complete Maillard crust than a wetter surface from a display-case cut that was not vacuum-sealed.

Frequently Asked Questions

1: What is the best cut of beef for grilling for maximum flavor?

The ribeye is the best grilling cut for maximum flavor — the consensus of professional butchers, chefs, and the USDA grading system, which scores ribeye marbling more aggressively than any other common steak cut. The intramuscular fat of a well-marbled ribeye renders during the sear, bastes the muscle from inside, produces the char and dripping that drive Maillard flavor development, and creates the bold, deeply satisfying eating experience that makes ribeye the King of Steaks. For maximum flavor from a pasture-raised or grass-finished ribeye, the same principle applies but requires a two-zone grill setup due to the leaner fat profile versus grain-finished equivalents.

2: At what temperature should you pull bison steak off the grill?

Pull bison steak at 125-128 degrees F on the grill, accounting for carryover heat during the 5-7 minute rest to arrive at 130 degrees F (medium-rare) at the table. Bison is approximately 30% leaner than conventional beef, which means there is no intramuscular fat to compensate for overcooking the way beef fat does. A bison steak at 145 degrees F is dry and tough. The same steak at 130 degrees F is tender, rich, and deeply satisfying. A thermometer is non-optional for bison on the grill — visual or touch-based doneness cues from beef experience will consistently result in overcooked bison.

3: Can you grill Wagyu beef the same way as regular beef?

American Wagyu at BMS 5-7 can be grilled with a modified beef protocol: two-zone setup, direct sear at medium-high, manage flare-ups from the rendering fat, pull at 128-130 degrees F. Japanese A5 Wagyu at BMS 10-12 should not be grilled on open grates. The extraordinary fat density produces intense, continuous flare-ups on open grates that char the exterior before the interior is cooked. A5 Wagyu on a grill requires a cast iron insert or flat-top griddle plate on the grill surface, medium heat only, thin slices (1/4 to 1/2 inch), and 60-90 seconds per side maximum. A cast iron pan on a stovetop typically produces better A5 results than a grill.

4: Is a gas grill or charcoal grill better for premium steaks?

Both work. The practical answer depends on the protein. Charcoal grills produce 600-700 degrees F surface temperatures versus 450-550 degrees F for most gas grills at maximum output, which produces a more aggressive Maillard crust on beef and adds a smoke character that complements grain-finished beef flavor. For lean proteins like bison and grass-finished beef where the cooking window is narrower, the controllable, consistent heat of a gas grill is more forgiving for most home cooks. For Wagyu, gas allows more precise heat management to prevent flare-ups from the rendering fat. For grass-fed beef ribeye, charcoal produces a more complex, expressive result that the protein's natural flavor can support.

5: What is the reverse sear method and when should you use it for grilling steaks?

Reverse sear is the method of bringing a thick steak to within 5-10 degrees of the target internal temperature in a low-heat environment (oven or indirect grill zone) before finishing with a high-heat direct sear for crust development. It is specifically suited for thick cuts (1.5 inches and above) where standard direct-heat grilling would overcook the exterior before the interior reaches temperature. Beck & Bulow's Bison Tomahawk Ribeye (30-36oz) and any thick beef tomahawk should be reverse-seared: indirect heat to 118-125 degrees F, then direct sear 2-3 minutes per side for crust. The reverse sear produces more even edge-to-edge doneness in thick cuts than any other method.

6: How long should you let a steak rest after grilling?

Rest time is approximately half the cook time, with a minimum of 5 minutes for steaks under an inch and 7-10 minutes for steaks over an inch. The purpose of resting is to allow the muscle fibers to relax and redistribute moisture throughout the steak after the heat has contracted them and squeezed their liquid toward the center. A ribeye cut immediately off the grill loses a significant percentage of its moisture to the cutting board. The same steak rested for 7 minutes loses almost none. Place resting steaks on a wire rack rather than flat on a plate — the rack allows air circulation so the bottom of the steak does not steam in its own moisture and lose the crust you developed on the grill.

7: Should you oil the grill grates or the steak before grilling?

Oil the steak, not the grates. Applying oil to grill grates produces initial smoke but the oil burns off quickly at grill temperatures (450-700 degrees F) before the steak goes on. Oiling the steak's surface directly ensures the oil is present at the contact point throughout the sear, promoting even Maillard crust development and reducing sticking. Use a high-smoke-point fat: bison tallow (smoke point approximately 420 degrees F) or a neutral oil like avocado oil (520 degrees F) are both appropriate. Butter applied during the last minute of grilling or during the rest — not before the sear — adds flavor without burning.

8: What is the teres major and is it a good cut for grilling?

The teres major — also called the petite tender or bistro tender — is a shoulder stabilizer muscle that produces a cut with near-tenderloin texture and more flavor than tenderloin. Beck & Bulow cuts bison medallions and beef medallions from this muscle. It is an excellent grilling cut: the fine muscle grain produces tenderness, and the moderate size (individual medallions from a 1 lb pack) allows fast, precise cooking over high direct heat. Grill bison medallions at screaming-hot direct heat for 2 minutes per side, pull at 125-128 degrees F, rest 5-6 minutes. The result is the most impressive first grilling experience available from the bison catalog.

9: How does sourcing affect how a steak grills?

Sourcing determines fat composition, which directly changes grill behavior. Grain-finished beef fat is high in palmitic and stearic saturated fatty acids with melting points of 145-162 degrees F — it renders slowly, providing continuous self-basting during a standard grill cook. Pasture-raised and grass-finished beef fat has higher oleic acid content with a lower melting point, rendering faster and requiring more attentive heat management. Bison fat is minimal overall, making temperature precision essential. Wagyu fat at BMS 8+ renders so aggressively that open-grate grilling produces continuous flare-ups. Each sourcing profile has a different optimal grill setup, which is why 'cook every steak the same way' advice from generic grilling guides consistently fails buyers who upgrade to premium proteins.

10: What is the best grill temperature for a 1-inch ribeye?

For a 1-inch conventional beef ribeye: preheat grill to high (450-550 degrees F on gas, equivalent on charcoal). Sear 3-4 minutes per side on direct heat. Move to indirect if needed to bring to pull temperature (135 degrees F for beef medium-rare). For a 1-inch bison ribeye: preheat to high, sear 2.5-3 minutes per side, pull at 128-130 degrees F using a thermometer. For a 1-inch American Wagyu ribeye (BMS 5-7): medium-high heat, 3 minutes per side, manage flare-ups from higher fat rendering, pull at 128-130 degrees F. The temperature target depends on the protein. The grill temperature itself (high) is consistent across all three — what changes is the cook time and pull temperature.

Also Read: Bison Nutrition Facts: What the Science Actually Says

The best cuts for grilling are a function of three things: the cut itself (ribeye leads, NY strip follows, tomahawk for occasions), the protein (bison needs lower pull temps and a two-zone setup, Wagyu needs adjusted heat and careful management, grass-finished beef grills clean with more flavor than grain-finished equivalents), and the sourcing behind the product (a vacuum-sealed flash-frozen steak from a verified source grills better than a display-case cut that has been losing moisture for days).

Beck & Bulow's steak catalog covers every cut for every protocol: bison ribeye, bison NY strip, bison tomahawk, bison medallions from the teres major, Wagyu boneless ribeye, A5 Wagyu Petite Ribeye from Kagoshima, New Zealand grass-fed beef ribeye, and pasture-raised Angus ribeye. Everything ships frozen, packed with dry ice, free at $325+.

Sources cited: USDA FSIS safe internal temperatures (fsis.usda.gov) · Cook's Illustrated grill temperature research (cooksillustrated.com) · ThermoWorks Thermapen (thermoworks.com)

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