Grilling is a beloved tradition for many, and roast beef on the grill stands out as a true crowd-pleaser. Max Carter, a culinary enthusiast from a small town outside Chicago, shares his personal journey with grilling this classic cut of beef. Having spent his childhood in his grandma’s kitchen, Max’s passion for cooking grew, blending American comfort food with global influences. Grilling, for him, is a way to elevate simple ingredients and make them extraordinary. There’s something special about roast beef on the grill that brings out flavors you can’t achieve through any other cooking method.
Table of Contents
Table of Contents
Roast Beef on the Grill: A Flavorful Outdoor Feast
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
This juicy and tender roast beef is grilled to perfection with a crispy exterior and a melt-in-your-mouth interior. Perfectly seasoned with rosemary, garlic, and fresh herbs, it’s an ideal dish for any barbecue.
Ingredients
1 (4-5 lb) prime rib or ribeye roast
1 tbsp kosher salt
1 tbsp black pepper
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp olive oil (optional)
Instructions
1. Preheat the grill to high heat for direct grilling.
2. Generously season the roast beef with salt, pepper, garlic, and rosemary.
3. Sear the roast beef on all sides for about 2-3 minutes per side to create a crispy, flavorful crust.
4. Move the roast to indirect heat and lower the grill temperature to medium-low.
5. Grill the roast until it reaches an internal temperature of 130–135°F for medium-rare (about 1 to 1.5 hours).
6. Remove the roast from the grill and let it rest for 10–15 minutes.
7. Slice thinly against the grain and serve with your favorite sides.
Notes
Using a meat thermometer ensures accurate cooking for your desired doneness.
Letting the roast rest after grilling helps lock in juices, making it more tender.
Pair the roast beef with grilled vegetables, potatoes, or a side of horseradish sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 350
- Sugar: 0g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 80mg
Keywords: roast beef on the grill, grilled roast beef, barbecue beef
Choosing the Right Cut of Roast Beef
When it comes to grilling roast beef on the grill, choosing the right cut of beef is crucial. A perfect cut will determine not only the flavor but also the texture and juiciness of your grilled roast beef. Max emphasizes the importance of selecting a cut that balances tenderness with enough marbling to keep the meat juicy and flavorful throughout the grilling process.
What Makes a Good Cut for Grilling?
To achieve a great roast beef on the grill, Max recommends cuts like prime rib or ribeye. These cuts are known for their excellent marbling, which helps retain moisture during grilling and adds richness to the beef. These are cuts that can withstand the heat of the grill, offering both tenderness and a satisfying charred crust. A well-chosen cut of beef provides the perfect balance of flavor and texture, ensuring every bite is a delight.
Why Marbling Matters
The secret to great roast beef on the grill lies in the marbling. Marbled cuts, like ribeye, have fat streaks within the muscle that melt as the beef cooks, ensuring a juicy, flavorful roast. Max always looks for cuts with good marbling, as it not only adds flavor but also ensures that the roast will remain tender throughout the grilling process. The more marbled the meat, the better the grilling experience, resulting in roast beef that is both crispy on the outside and juicy on the inside.
Preparing Roast Beef for the Grill
Once you’ve chosen the perfect cut of roast beef on the grill, preparation is key to ensuring the meat is flavorful and cooked to perfection. Max Carter believes that the best roast beef starts with proper seasoning and giving the meat enough time to rest before hitting the grill. The right preparation can enhance the natural flavors of the beef, making each bite a rich and memorable experience.
Seasoning: Simple Yet Bold
Max’s go-to approach for seasoning roast beef on the grill is both simple and bold. He uses a straightforward seasoning blend—salt, pepper, garlic powder, and fresh rosemary. This allows the natural flavors of the beef to take center stage while adding just enough depth to create a rich, aromatic flavor. Max always stresses the importance of seasoning generously, ensuring every inch of the roast is covered. He recommends letting the seasoned roast sit at room temperature for about 30 minutes before grilling to allow the flavors to penetrate and ensure even cooking.
Using a Dry Rub or Marinade?
While some may opt for a marinade, Max prefers a dry rub for his roast beef on the grill. Dry rubs offer a more intense flavor without overpowering the beef’s natural taste. The beauty of a dry rub lies in its simplicity—just a few quality ingredients can elevate the roast and create a beautiful crust. Marinades, on the other hand, are often used to tenderize tougher cuts, but Max prefers to keep the beef in its simplest form. His dry rub, which can include garlic powder, onion powder, and herbs, ensures that the beef’s natural flavor is enhanced, not masked. Whether you choose a marinade or a dry rub, the goal is always to bring out the best in the beef without overwhelming it.
Grilling the Roast Beef
Once your roast beef on the grill is seasoned and ready, the real magic happens on the grill. Grilling roast beef can be a bit tricky if you don’t know the right techniques, but Max Carter’s method guarantees a perfect result every time. Achieving that beautiful, crispy exterior while maintaining a tender, juicy interior requires the right balance of heat and timing.
Searing the Beef for a Crispy Exterior
Max always starts by searing the roast beef on the grill at high heat to create a flavorful crust. This searing process locks in the juices and helps form a caramelized exterior that adds depth and flavor to the beef. To do this, preheat the grill to high heat, and then place the roast beef on the grill grates. Sear each side for about 2-3 minutes until the exterior is golden brown and crispy. This quick sear ensures the juices stay inside, giving the roast beef a rich, flavorful outer layer.
Slow Cooking for Tenderness
After searing, Max reduces the grill heat to low for slow cooking. This is a crucial step in achieving the perfect roast beef on the grill—slow cooking ensures the roast is evenly cooked throughout, from the crust to the center. Max uses an indirect grilling method, where the heat source is placed on one side of the grill, and the roast beef is placed on the opposite side. This method allows the roast to cook slowly without overcooking the exterior. Max recommends cooking the roast beef until it reaches an internal temperature of 130-135°F for a perfect medium-rare. Depending on the size of the roast, this can take anywhere from 1 to 2 hours.
Max always uses a meat thermometer to check the internal temperature, ensuring that the roast is cooked to the desired doneness. Once the roast beef on the grill reaches the right temperature, remove it from the grill and let it rest for about 10-15 minutes before slicing. This resting time allows the juices to redistribute throughout the meat, resulting in a tender and juicy roast.
Serving and Enjoying Roast Beef
After all the hard work of grilling your roast beef on the grill, it’s time to sit down and enjoy the fruits of your labor. The way you serve the beef can make all the difference in the meal’s overall presentation and enjoyment. Max Carter’s tips ensure that the roast beef not only tastes delicious but looks irresistible on the plate as well.
Let the Beef Rest
One of the most important steps in serving roast beef on the grill is allowing the meat to rest after it’s been removed from the grill. Max always stresses the importance of letting the beef rest for about 10-15 minutes. This resting period is crucial because it allows the juices, which have been pushed toward the center of the roast during grilling, to redistribute throughout the meat. As a result, the beef becomes juicier and more tender. If you cut into it too soon, you’ll lose all those flavorful juices, leaving the roast dry and less flavorful.
Slicing the Roast Beef
When slicing roast beef on the grill, it’s important to slice against the grain. Max advises cutting the roast thinly to get tender, melt-in-your-mouth pieces. Slicing against the grain helps break down the muscle fibers, making each slice more tender and easier to chew. Whether you’re serving the beef as a main dish, in sandwiches, or with sides like roasted vegetables or mashed potatoes, proper slicing ensures that the meat is both easy to eat and incredibly flavorful.
Pairing with Sides and Sauces
Max loves pairing roast beef on the grill with a variety of sides and sauces that complement the rich, smoky flavor of the beef. Some of his favorite sides include roasted potatoes, grilled vegetables, and a fresh green salad. For sauces, a horseradish sauce or garlic butter works perfectly, adding a bit of zing or richness to each bite. Max believes that the right pairing can elevate the entire meal and bring out the best in your grilled roast beef.
FAQ Section
How long does it take to cook a roast on the grill?
The time it takes to cook a roast on the grill largely depends on the size of the roast and the heat of your grill. On average, a roast will take between 1 to 2 hours to cook, with the internal temperature reaching 130-135°F for medium-rare. It’s essential to use a meat thermometer to ensure your roast is cooked to the desired doneness. The key is to grill the roast over indirect heat after searing it to ensure even cooking.
How to cook roast beef in the barbecue?
To cook roast beef on the grill, begin by seasoning the beef with salt, pepper, and your preferred herbs. Preheat the grill to high heat and sear the roast on all sides to develop a flavorful crust. After searing, reduce the heat and cook the beef using indirect heat until it reaches an internal temperature of 130-135°F for medium-rare. Let the roast rest for 10-15 minutes before slicing to ensure juicy, tender results.
Should I wrap my roast in foil on the grill?
While it’s not necessary to wrap your roast beef on the grill in foil, some people prefer to do so for added moisture. Wrapping the roast in foil can help it cook more evenly and keep it juicy. However, Max Carter prefers to cook his roast without foil to develop a flavorful crust from the direct searing and then slow-cook it with indirect heat. If you choose to use foil, be sure to wrap the roast loosely, so the outer layer can still crisp up.
How many minutes per pound of roast beef?
On the grill, roast beef typically cooks for about 15-20 minutes per pound if you’re aiming for medium-rare. This can vary depending on the roast’s size and grill heat. For example, a 3-pound roast will take approximately 45-60 minutes to cook to the desired temperature. Always use a meat thermometer to check the internal temperature of the roast to avoid overcooking or undercooking it.
Looking for more grilled options? Check out our collection of barbecue recipes for more delicious ideas to try on the grill.
Conclusion
Grilling roast beef on the grill is more than just a cooking method; it’s a way to create lasting memories with friends and family. From choosing the right cut and seasoning to mastering the grilling techniques and serving with the perfect sides, Max Carter’s approach guarantees a flavorful and tender roast that everyone will enjoy. Whether you’re a seasoned grill master or a first-time griller, with the right tips, you can serve a roast beef that’s just as good, if not better, than what you’d find at a restaurant.
