Charcoal-Grilled Beef Steak with Garlic, Paprika and Rosemary

Cooking Temperature

• Grill beef steaks to minimum internal temperature of 145°F for medium-rare. Use a meat thermometer to verify doneness — never rely solely on visual cues or cooking time. Undercooked beef poses risk of foodborne illness from pathogens like E. coli.

• Charcoal must reach ashen, glowing state before grilling. Insufficient heat will cause steaming instead of proper charring, affecting both food safety and texture.

Cross Contamination

• Use separate cutting boards and utensils for raw beef versus other ingredients. Never place cooked steaks on plates or surfaces that contacted raw meat without proper sanitization.

• After handling raw beef steaks, wash hands thoroughly with soap and warm water for at least 20 seconds before touching other foods or surfaces.

Handling

• Allow cooked steaks to rest at room temperature for no more than 2 hours total before refrigeration. Bacterial growth accelerates in the danger zone between 40°F and 140°F.

Storage

• Refrigerate leftover cooked steaks within 2 hours of cooking at 40°F or below. Consume within 3-4 days. Reheat leftovers to internal temperature of 165°F.

Equipment Safety

• Never add lighter fluid to already-lit or hot charcoal. Keep water source nearby for flare-ups. Allow grill and coals to cool completely before disposal — never douse with water indoors or in enclosed spaces.

High Risk Population

• Pregnant individuals, elderly, young children, and immunocompromised persons should ensure beef is cooked to well-done (160°F) to minimize risk of foodborne pathogens.

Allergen Warning

• Although this recipe contains no listed allergens, prepare in a clean environment free of cross-contact with allergens such as tree nuts, peanuts, shellfish, or gluten-containing ingredients if serving high-risk individuals.