Backyard BBQ Beef FAQs

Rule the Backyard with Steak and Burgers

You just grabbed two of our most-used, most-loved seasonings—and now it's time to fire up the grill for backyard burgers and steak.

Whether you're searing a perfect crust on ribeye, stacking juicy patties for the crowd, or cooking a weeknight dinner… this bundle is built to make your beef better without overthinking it.

No complicated recipes. No guesswork. Just bold, reliable flavor every time you cook.

First Off - Don't Overthink It

Pick your favorite cut

Start with your favorite cut of beef. Ribeye, NY Strip, Filet, or Ground (Burgers/Meatloaf)

Season well

Season from 6-8 inches above the meat for even coverage. Don't go overboard.

Cook to the correct temp

Extremely important - don't overcook it. Great seasoning cannot fix an overcooked piece of meat. Steak - Med rare = 125°, Medium = 135°, Medium well = 145° (All ground beef to 160°

Quick Beef Cooks

Ribeye Steak

Pat dry, season with Signature or Brisket Rub
Cook over high heat (grill or cast iron)
Pull at 125–130° for medium-rare
Rest 5–10 minutes

Burgers

Form ground beef into a patty, season generously with Signature or Brisket Rub
2. Grill over medium-high heat for 3–4 minutes per side for medium doneness
3. Add cheese in the final minute if desired
4. Rest 2–3 minutes before serving on a toasted bun

Steak Kabobs

Season beef cubes evenly with Signature or Brisket Rub
Skewer with veggies. (or not!)
Grill over medium-high heat, turning often
Cook to 135–145° depending on preference

Tips for Beef

Resting is a MUST

Let your steak rest 5–10 minutes minimum. This allows juices to redistribute throughout the meat, delivering superior flavor and a more tender bite.

High heat = Better Crust

A dry surface and screaming hot grill or pan create the perfect crust. For reverse-sear, add butter during the rest period—when you sear, that butter will ignite into flames and deliver an incredible char.

Beef Internal Temps

The internal temperature for beef you are shooting for is:
120° for rare
130° for medium rare
140° for medium
150° for medium well
All ground beef should be cooked to 160°

Finish with Butter

Rest your steak with a pat of butter on top to enhance the flavor and create a rich, savory finish.
You'll thank us later.

Level Up your Steak and Burger Nights

Lump Crab Sauce Topping for Steaks
Chimichurri Sauce Topping for Steaks
Steak Compound Butter Recipes (Coming Soon)
How to Reverse Sear a Steak
How to Grill the Perfect Steak
How to Grill Hamburgers

Most Popular Beef Recipes and How To's

Blue Cheese Crusted Filet with a Port Wine Reduction

Thick, tender filets get a bold seasoning kick before being crowned with a creamy blue cheese topping and finished with a rich Port wine sauce. The crispy panko crust seals the deal, bringing texture and crunch to every bite.

See the Recipe

How to Make Smashburgers on a Griddle

Simple guide that will walk you step-by-step through making tasty smash burgers on your Blackstone griddle. This isn’t just “make a burger”—it’s a masterclass in crispy-edge science and cheese-dripping glory.

See the Guide

Reverse Seared Steak with Mushroom Sauce

This winning combination of perfectly cooked steak topped with rich mushroom sauce is sure to delight and leave you begging for more. Follow our simple recipe below for better-than-restaurant-quality results right from your own grill.

See the Recipe

Black Magic Cheeseburger

Sweet and spicy Spellbound Hot with the Cajun flavors in our Blackening rub combine to create an unbelievable taste. This burger is so good, you'll swear it's magic!

See the Recipe

Steak and Burger FAQs

Grilling beef and steak shouldn't feel like a guessing game—yet somehow it always does. Whether you're chasing a perfectly seared crust or a juicy, tender center, these quick answers cover the most common questions so you can cook with confidence and get it right every time.

What’s the best way to season steaks before grilling?

Keep it simple and do it right. Generously season your steak with a quality steak or all-purpose rub (We recommend Steak Supreme!) at least 30–60 minutes before grilling—or right before it hits the heat if you’re short on time. This helps build a flavorful crust while letting the natural beef flavor shine. For thicker cuts, don’t be shy with seasoning—it can handle it.

Pro tip: If it looks like enough, add just a little more. That’s usually the sweet spot.

When should you add sauce to burgers or steaks?

Timing matters. For burgers, add sauce after grilling or right at the end to avoid burning the sugars. For steaks, it’s best to finish with sauce or a glaze after cooking or during the final minute on the grill. This keeps flavors bold without turning your sauce into charred bitterness.

What temperature should you grill steaks and burgers?

High heat is your best friend. Grill steaks over high heat (450–550°F) to get that perfect sear, then move to indirect heat if needed to finish. Burgers do best at medium-high heat (400–450°F), giving you a juicy inside with a nicely caramelized crust.

Always cook burgers to an internal temp of 160°F for safety.

Steak:
Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 140–145°F
Medium Well: 150–155°F

Remove steak from heat about 5°F before your target temp, since it will continue cooking while resting for 5–10 minutes.

How do you keep burgers juicy on the grill?

Start with good fat content—80/20 ground beef is the sweet spot. Don’t overwork the meat, and avoid pressing down on patties while they cook (that’s just squeezing out flavor). Season the outside right before grilling, cook over medium-high heat, and let them rest for a couple minutes before serving. Add cheese and sauce at the end for maximum flavor without drying things out.

Popular How To's & Guides

How to Smoke a Brisket Guide & Recipe

Step-by-step instructions for smoking the perfect brisket, helpful tips, and essential techniques that will ensure your brisket turns out tender, juicy, and bursting with flavor.

See our Brisket Guide