{"id":1326,"date":"2023-07-04T07:50:00","date_gmt":"2023-07-04T12:50:00","guid":{"rendered":"http:\/\/www.clovermeadowsbeef.com\/?p=1326"},"modified":"2023-08-24T09:56:24","modified_gmt":"2023-08-24T14:56:24","slug":"grilling-a-steak","status":"publish","type":"post","link":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/","title":{"rendered":"7 Steps to Grilling a Steak to Perfection"},"content":{"rendered":"\n<p><strong><em>Grilling a steak perfectly doesn\u2019t have to be hard.&nbsp; There are a few details to pay attention to, but once you do, you\u2019ll enjoy steakhouse steaks at home.<\/em><\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><picture><source srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-1024x1024.png.webp 1024w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-300x300.png.webp 300w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-150x150.png.webp 150w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-768x768.png.webp 768w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-500x500.png.webp 500w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-720x720.png.webp 720w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-360x360.png.webp 360w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-180x180.png.webp 180w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png.webp 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img decoding=\"async\" width=\"1024\" height=\"1024\" fetchpriority=\"high\" src=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-1024x1024.png\" alt=\"grilling-a-steak\" data-skip-lazy=\"\" class=\"wp-image-6945 webpexpress-processed\" srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-1024x1024.png 1024w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-300x300.png 300w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-150x150.png 150w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-768x768.png 768w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-500x500.png 500w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-720x720.png 720w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-360x360.png 360w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-180x180.png 180w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"><\/picture><\/figure><\/div>\n\n\n<p>Ahhhh&#8230;.steaks. It&#8217;s a cut of beef everyone loves to eat, but not everyone loves to cook because of fear they&#8217;ll ruin an expensive peice of beef. Thankfully, grilling a steak to perfection isn&#8217;t hard. Once you know these few tips, you&#8217;ll have the best steak you&#8217;ve ever eaten in the comfort of your own home. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">1. Start with a great cut of beef.<\/h2>\n\n\n\n<p>This seems like a basic, but we\u2019re often amazed at how many people knowingly buy a bad piece of meat and then are disappointed when they grill it. Start off right and you\u2019re more likely to end up with the perfect steak.<\/p>\n\n\n\n<p>If you <a href=\"https:\/\/www.clovermeadowsbeef.com\/store\/\" target=\"_blank\" rel=\"noreferrer noopener\">purchase a quarter, half or whole beef<\/a> from us, you&#8217;ll be happy with any of the cuts you grill. <\/p>\n\n\n\n<p>Usually, when people get a steak to grill, they pick one of about 5 different cuts.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Filet:<\/strong>&nbsp; This is the most tender of all steaks, and because of that, it\u2019s usually the most expensive too. It has a very mild flavor. It\u2019s usually between 5 and 9 ounces.<\/li>\n\n\n\n<li><strong>Strip steak: <\/strong>This is a well-marbled steak with a firmer texture.&nbsp; A strip steak can either be bone-in or boneless.&nbsp; They\u2019re usually between 8-14 ounces.<\/li>\n\n\n\n<li><strong>Sirloin steak:<\/strong> Sirloin steaks are naturally lean. They\u2019re usually between 5-10 ounces.<\/li>\n\n\n\n<li><strong>Ribeye (or Rib) steak:<\/strong> A ribeye steak has the most marbling and richest steak flavor. A ribeye steak is a boneless steak, and a rib steak is bone-in (it\u2019s also known as a bone-in ribeye). It\u2019s usually between 8-14 ounces.<\/li>\n\n\n\n<li><strong>T-Bone steak: <\/strong>A T-bone is two steaks in one: filet and strip. It has an iconic \u201cT\u201d shaped bone in the middle which separates the filet and strip. It\u2019s a large steak and usually about 18 ounces. &nbsp;Another steak that\u2019s similar to the T-Bone is the Porterhouse.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Why are some steaks more tender than others?<\/h4>\n\n\n\n<p>We talk a lot about&nbsp;<a href=\"https:\/\/www.clovermeadowsbeef.com\/beef-cuts\/\" target=\"_blank\" rel=\"noreferrer noopener\">beef cuts<\/a>&nbsp;on our site. As a basic overview, the USDA divides a cow into eight regions: chuck, rib, loin, round, flank, short plate, brisket and shank. Steaks come from a variety of areas.&nbsp; The Ribeye Steak comes from the rib section. The Strip and Tenderloin Steaks comes from the loin section. The Sirloin Steak comes from the sirloin steak. The Flank and Skirt Steak come from the flank section. Just to name a few.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><picture><source srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2014\/11\/Beef-Cuts-Missouri-Grass-Fed-Beef.png.webp 521w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2014\/11\/Beef-Cuts-Missouri-Grass-Fed-Beef-300x179.png.webp 300w\" sizes=\"auto, (max-width: 521px) 100vw, 521px\" type=\"image\/webp\"><img loading=\"lazy\" decoding=\"async\" width=\"521\" height=\"311\" src=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2014\/11\/Beef-Cuts-Missouri-Grass-Fed-Beef.png\" alt=\"beef cuts\" class=\"wp-image-1927 webpexpress-processed\" srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2014\/11\/Beef-Cuts-Missouri-Grass-Fed-Beef.png 521w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2014\/11\/Beef-Cuts-Missouri-Grass-Fed-Beef-300x179.png 300w\" sizes=\"auto, (max-width: 521px) 100vw, 521px\"><\/picture><\/figure><\/div>\n\n\n<p>Since meat is a muscle, the tenderness of a steak is related to how much work the muscle does. A good rule of thumb to remember is that beef gets more tender as the distance from horn and hoof increases. Since a cow is constantly using its legs and neck, those muscles are more developed and a steak from those areas will be less tender. If you want a tender steak, you need to pick a steak from the loin section since that\u2019s the center of the animal and those muscles don\u2019t work as much as others.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Bone-in or boneless?<\/strong><\/h4>\n\n\n\n<p>Several steak cuts can be purchased bone-in or boneless. Some research has shown that bone-in steaks have slightly more flavor and moisture than boneless steaks, but the difference is minimal. Our preference is boneless because having a bone can make cooking more difficult since the meat next to the bone cooks more slowly. &nbsp;That means depending on how long you cook, the meat closer to the bone can be slightly more or less cooked.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">2. Marbling is a must.&nbsp;&nbsp;<\/h2>\n\n\n\n<p>Beef marbling is small threads of intramuscular fat interspersed within beef between the muscle fibers. The fine white lines running through the steak look somewhat like a marble pattern, hence the name.<\/p>\n\n\n\n<p>Marbling is what\u2019s called intramuscular fat, which is the fat&nbsp;<em>inside<\/em>&nbsp;the meat. Marbling is not intermuscular fat, which is fat on the outside that you typically trim off. An example of intermuscular fat is the layer of fat on the outside of a strip steak.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><picture><source srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2017\/01\/Ribeye-Steak-and-Strip-Steak-1024x768.jpg.webp 1024w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2017\/01\/Ribeye-Steak-and-Strip-Steak-300x225.jpg.webp 300w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2017\/01\/Ribeye-Steak-and-Strip-Steak-768x576.jpg.webp 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2017\/01\/Ribeye-Steak-and-Strip-Steak-1024x768.jpg\" alt=\"beef-marbling\" class=\"wp-image-3083 webpexpress-processed\" srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2017\/01\/Ribeye-Steak-and-Strip-Steak-1024x768.jpg 1024w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2017\/01\/Ribeye-Steak-and-Strip-Steak-300x225.jpg 300w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2017\/01\/Ribeye-Steak-and-Strip-Steak-768x576.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"><\/picture><figcaption class=\"wp-element-caption\">Strip steak on the left and Ribeye steak on the right.  The difference in the marbling between these two cuts is very obvious. <\/figcaption><\/figure>\n\n\n\n<p>Yes, the word \u201cfat\u201d may seem bad, but marbling is considered unsaturated fat, which is an important part of a healthy diet. Marbled meat also contains oleic acid, which is also found in things like olive oil.<\/p>\n\n\n\n<p>Marbling is what gives beef its flavor, juiciness and tenderness. When cooking, marbling adds flavor and juiciness as the fat melts into the steak. The marbling keeps the meat moist, so natural juices don\u2019t evaporate in the pan.<\/p>\n\n\n\n<p>Beef marbling is also one of the most important elements of how the USDA grades beef \u2013 Prime, Choice, and Select. The steaks with the highest grades are those with the highest amount of marbling.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">3. Preparing Steaks<\/h2>\n\n\n\n<h4 class=\"wp-block-heading\">Salting is essential<\/h4>\n\n\n\n<p>No matter how well you cook a steak, in order for it to taste good it needs to be seasoned beforehand. That\u2019s where salting steak comes in.&nbsp;When salt is added to beef, it breaks down the beef\u2019s muscle protein, draws moisture to the surface of the meat, and has a hydrating effect. It ultimately creates a juicier steak.<\/p>\n\n\n\n<p>When salting steak, it\u2019s recommend to use \u00be teaspoon to 1 teaspoon per pound of beef. Salt about 1-hour before cooking, and be sure to apply the salt evenly to the front, back and side of the beef. &nbsp;If you struggle with applying it evenly, season from about two feet above the steak, and make it &#8220;rain&#8221; salt. This will avoid having a concentration of salt in one area and allows for even coverage. Thicker cuts of steak will typically need more salt than thinner cuts.&nbsp;<\/p>\n\n\n\n<p>Kosher Salt&nbsp;is our go-to salt when salting steak or roasts. We like it because it has large, coarse grains and the large granules cling to the beef when seasoning. The large grains also make it easier to pinch and sprinkle. Different brands of kosher salt have different crystal sizes. We like <a href=\"https:\/\/www.amazon.com\/gp\/product\/B0011BPMUK\/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=clovermeadows-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0011BPMUK&amp;linkId=07ec2f12b783e41c23a744181de66f95\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">this one the best<\/a>. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Should steaks be room temperature before grilling? It&#8217;s up to you.<\/h4>\n\n\n\n<p>There\u2019s an ongoing debate among chefs on if steaks should be at room temperature before grilling or if it\u2019s best to grill straight out of the refrigerator. The theory is that the \u201cwarmer\u201d meat will cook more evenly. According to <a href=\"https:\/\/www.cooksillustrated.com\/how_tos\/5784-warming-up-steak-before-searing\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Cooks Illustrated<\/a> magazine, there is no noticeable difference in taste or texture of steak whether or not you grill a steak straight from the refrigerator or let it warm up. &nbsp;We\u2019ve tried both methods numerous times and we don\u2019t notice a difference either.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">4. Heat it up.&nbsp;&nbsp;<\/h2>\n\n\n\n<p>Give your grill plenty of time to preheat. An easy test to do is the hand test. Hold your hand about 3 inches above the grill grate and count\u2026\u201dOne-Mississippi, Two-Mississippi\u2026\u201d&nbsp; If you can hold it there for a second or two, the grill is hot and you\u2019re ready to go.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">5. To flip or not to flip?&nbsp;<\/h2>\n\n\n\n<p>Some people say you should only flip your meat once, and others say flip your meat often. There are actually some pros and cons to both methods.&nbsp; For those that are pro-flipping-steaks-often, studies have shown that flipping frequently will cause the steak to cook faster and more evenly. For those that are pro-single-flipping, you\u2019ll get pretty grill marks on your steak that you won\u2019t get with multiple flipping. The bottom line is it\u2019s up to you on how often you want to flip your steaks.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">6. Is it done yet?&nbsp;&nbsp;<\/h2>\n\n\n\n<p>There are a variety of ways to check a steak for doneness, but an instant read thermometer is best.&nbsp; Remember, you can always put the meat back on the grill if it\u2019s too rare. You can\u2019t undo cooking if you overdo it.<\/p>\n\n\n\n<p>It\u2019s very important to note that the key to doneness is the steak\u2019s temperature, not the color. In order to know the actual temperature, you have to use an instant read thermometer. Here\u2019s <a href=\"https:\/\/bit.ly\/3E82DJC\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">our favorite<\/a>. <\/p>\n\n\n\n<p>If you don\u2019t own an instant read thermometer, get one. Please, get one right now! You will quickly make back any money you spent by never overcooking another piece of expensive meat again.&nbsp;<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">How to use an instant read thermometer correctly<\/h4>\n\n\n\n<p>Once you have an <a href=\"https:\/\/bit.ly\/3E82DJC\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">instant read thermometer<\/a>, be sure you\u2019re using it correctly. To read the temperature correctly, you must be sure you\u2019re reading the temperature in the\u00a0<em>coolest<\/em>\u00a0part of the steak. The exterior of a steak will have a higher temperature than the center since it\u2019s on the grill, so it\u2019s critical that you measure the thermal center of the steak.\u00a0To do this, insert the thermometer most of the way through the steak, and draw it out slowly. As you do, you\u2019ll watch the temperature change as you move the prove through the temperature gradients.<\/p>\n\n\n\n<p>You\u2019ll want to verify the temperature in a couple of places. The lowest number you find is the best indication of the internal doneness of that steak. Be sure to pull the steak off the grill about 5\u00b0F&nbsp; BEFORE it reaches the desired temperature. This allows for carryover cooking.<\/p>\n\n\n\n<p>We\u2019ve listed approximate grilling times below, but keep in mind that the thickness of your steak, the heat of your grill, and your desired level of doneness will all impact the time it takes your steak to grill.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Steak doneness temperature guide<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Rare: 120-129\u00b0F<\/strong>&nbsp; A rare steak is usually very red in the center and can still be cool to the touch. It\u2019s just past raw in the center. For a 1 \u00bd inch steak, it will be approximately 6-8 minutes grilling time<\/li>\n\n\n\n<li><strong>Medium-Rare: 130-134\u00b0F&nbsp;<\/strong> A medium rare steak has a warm red center.&nbsp; It\u2019s many people\u2019s preferred doneness. For a 1 \u00bd inch steak, it will be approximately 7-10 minutes grilling time<\/li>\n\n\n\n<li><strong>Medium: 135-144\u00b0F&nbsp;<\/strong> A medium-cooked steak is very warm and usually pink, not red. The steak will have a slightly drier and chewier. For a 1 \u00bd inch steak, it will be approximately 10-12 minutes grilling time<\/li>\n\n\n\n<li><strong>Medium-Well: 145-154 \u00b0F<\/strong>&nbsp; A medium well steak is usually just slightly pink in the center and has lost much of its juices.<\/li>\n\n\n\n<li><strong>Well Done: 155\u00b0F+&nbsp; <\/strong>A well done steak has no pink. It\u2019s much tougher since all the juices have been cooked out of the beef. &nbsp;For a 1 \u00bd inch steak, it will be approximately 12-15 minutes grilling time<\/li>\n<\/ul>\n\n\n\n<p><em>Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145\u00b0F.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><picture><source srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2020\/03\/steak-temperature-doneness-chart-clover-meadows-beef-grass-fed-beef-st-louis-missouri.jpg.webp 557w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2020\/03\/steak-temperature-doneness-chart-clover-meadows-beef-grass-fed-beef-st-louis-missouri-300x184.jpg.webp 300w\" sizes=\"auto, (max-width: 695px) 100vw, 695px\" type=\"image\/webp\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2020\/03\/steak-temperature-doneness-chart-clover-meadows-beef-grass-fed-beef-st-louis-missouri.jpg\" alt=\"steak-temperature-doneness-chart-clover-meadows-beef-grass-fed-beef-st-louis-missouri\" class=\"wp-image-4431 webpexpress-processed\" width=\"695\" height=\"425\" srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2020\/03\/steak-temperature-doneness-chart-clover-meadows-beef-grass-fed-beef-st-louis-missouri.jpg 557w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2020\/03\/steak-temperature-doneness-chart-clover-meadows-beef-grass-fed-beef-st-louis-missouri-300x184.jpg 300w\" sizes=\"auto, (max-width: 695px) 100vw, 695px\"><\/picture><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">7. Always let it rest.&nbsp;<\/h2>\n\n\n\n<p>It\u2019s very important to let your steak rest for about 5 minutes before slicing. Why?&nbsp;Meat is a muscle and it has two main parts \u2013 protein and water.<\/p>\n\n\n\n<p>When meat is raw, it\u2019s about 70-75% water. If you\u2019ve ever cut into raw meat before, you know that you barely lose any liquid.<\/p>\n\n\n\n<p>When steak is cooked, the muscle fibers contract because of the increased temperature. Then, the water is squeezed out of the fibers and the liquid moves towards the center of the steak.<\/p>\n\n\n\n<p>If you cut meat before it rests, the juice goes directly on your plate because the juices haven\u2019t had a chance to be reabsorbed by the meat yet.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><picture><source srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2016\/09\/resting-steak-1024x768.jpg.webp 1024w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2016\/09\/resting-steak-300x225.jpg.webp 300w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/webp-express\/webp-images\/doc-root\/wp-content\/uploads\/2016\/09\/resting-steak-768x576.jpg.webp 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" type=\"image\/webp\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2016\/09\/resting-steak-1024x768.jpg\" alt=\"resting-steak\" class=\"wp-image-2754 webpexpress-processed\" srcset=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2016\/09\/resting-steak-1024x768.jpg 1024w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2016\/09\/resting-steak-300x225.jpg 300w, https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2016\/09\/resting-steak-768x576.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"><\/picture><figcaption class=\"wp-element-caption\">Here&#8217;s what happened when steak doesn&#8217;t rest.  See the juice on the plate.<\/figcaption><\/figure>\n\n\n\n<p>There are lots of guidelines and studies about how long should steak rest. The three most common guidelines we\u2019re aware of are to let the meat rest for\u2026<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>5-minutes for every inch of thickness<\/li>\n\n\n\n<li>10-minutes for each pound of meat<\/li>\n\n\n\n<li>let meat rest for as long as you cooked the meat<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Kitchen Products We Love<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/bit.ly\/3E82DJC\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">Meat thermometer<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">One More Thing!<\/h2>\n\n\n\n<p>Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a&nbsp;<a href=\"https:\/\/landing.mailerlite.com\/webforms\/landing\/f2u7x8\" target=\"_blank\" rel=\"noreferrer noopener\">cheat sheet<\/a>&nbsp;with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire&nbsp;<a href=\"https:\/\/www.clovermeadowsbeef.com\/essential-guide-to-beef\/\" target=\"_blank\" rel=\"noreferrer noopener\">ebook<\/a>&nbsp;about beef that goes through purchasing and preparing beef from a cattle farmers perspective.<\/p>\n\n\n\n<p>Here are a few other links you may like:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/beef-cuts\/\" target=\"_blank\" rel=\"noreferrer noopener\">What everybody ought to know about beef cuts<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/buying-half-a-cow\/\" target=\"_blank\" rel=\"noreferrer noopener\">Buying a Cow. How Much Beef Is It?<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/digital-meat-thermometer-best-meat-thermometer\/\">Is<\/a><a href=\"https:\/\/www.clovermeadowsbeef.com\/digital-meat-thermometer-best-meat-thermometer\/\" target=\"_blank\" rel=\"noreferrer noopener\">&nbsp;It Done Yet? The Best Meat Thermometer<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/raising-grass-fed-beef\/\" target=\"_blank\" rel=\"noreferrer noopener\">How We Raise Our Grass Fed Beef<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/bonfire-burger\/\" target=\"_blank\" rel=\"noreferrer noopener\">Bonfire Burger<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/prime-rib-garlic-herb-butter\/\" target=\"_blank\" rel=\"noreferrer noopener\">Prime Rib Roast with Garlic Herb Butter<\/a><\/li>\n<\/ul>\n\n\n\n<p><em>Disclosure:&nbsp;This post contains affiliate links.&nbsp;This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.<\/em><\/p>\n\n\n\n<p><em>We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our&nbsp;<a href=\"https:\/\/www.clovermeadowsbeef.com\/privacy-policy\/\">disclosure policy<\/a>&nbsp;for more details.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grilling a steak perfectly doesn\u2019t have to be hard.&nbsp; There are a few details to pay attention to, but once you do, you\u2019ll enjoy steakhouse steaks at home. Ahhhh&#8230;.steaks. It&#8217;s a cut of beef everyone loves to eat, but not everyone loves to cook because of fear they&#8217;ll ruin an expensive peice of beef. Thankfully,&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":6945,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[99],"tags":[],"class_list":{"0":"post-1326","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cooking-tips","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>7 Steps to Grilling a Steak to Perfection - Clover Meadows Beef<\/title>\n<meta name=\"description\" content=\"Grilling a steak to juicy perfection doesn&#039;t have to be complicated. These 6 steps guarantee a tender and delicious steak every time.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"7 Steps to Grilling a Steak to Perfection - Clover Meadows Beef\" \/>\n<meta property=\"og:description\" content=\"Grilling a steak to juicy perfection doesn&#039;t have to be complicated. These 6 steps guarantee a tender and delicious steak every time.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/\" \/>\n<meta property=\"og:site_name\" content=\"Clover Meadows Beef\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/CloverValleyBeef\" \/>\n<meta property=\"article:published_time\" content=\"2023-07-04T12:50:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-24T14:56:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-1024x1024.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Matt &amp; Jessica @ Clover Meadows Beef\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Matt &amp; Jessica @ Clover Meadows Beef\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/\"},\"author\":{\"name\":\"Matt &amp; Jessica @ Clover Meadows Beef\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/person\/6dd494f517be57ca2a8e2620f7a6295f\"},\"headline\":\"7 Steps to Grilling a Steak to Perfection\",\"datePublished\":\"2023-07-04T12:50:00+00:00\",\"dateModified\":\"2023-08-24T14:56:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/\"},\"wordCount\":2217,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png\",\"articleSection\":[\"How to Cook Beef\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/\",\"url\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/\",\"name\":\"7 Steps to Grilling a Steak to Perfection - Clover Meadows Beef\",\"isPartOf\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png\",\"datePublished\":\"2023-07-04T12:50:00+00:00\",\"dateModified\":\"2023-08-24T14:56:24+00:00\",\"description\":\"Grilling a steak to juicy perfection doesn't have to be complicated. These 6 steps guarantee a tender and delicious steak every time.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#primaryimage\",\"url\":\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png\",\"contentUrl\":\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png\",\"width\":1200,\"height\":1200,\"caption\":\"grilling-a-steak\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.clovermeadowsbeef.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"How to Cook Beef\",\"item\":\"https:\/\/www.clovermeadowsbeef.com\/category\/cooking-tips\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"7 Steps to Grilling a Steak to Perfection\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#website\",\"url\":\"https:\/\/www.clovermeadowsbeef.com\/\",\"name\":\"Clover Meadows Beef\",\"description\":\"simple beef recipes from our family cattle farm\",\"publisher\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.clovermeadowsbeef.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#organization\",\"name\":\"Clover Meadows Beef\",\"url\":\"https:\/\/www.clovermeadowsbeef.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2016\/02\/CVM1_Logo1_Tagline.jpg\",\"contentUrl\":\"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2016\/02\/CVM1_Logo1_Tagline.jpg\",\"width\":1239,\"height\":609,\"caption\":\"Clover Meadows Beef\"},\"image\":{\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/person\/6dd494f517be57ca2a8e2620f7a6295f\",\"name\":\"Matt &amp; Jessica @ Clover Meadows Beef\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/79b6a3f8faeb37d557c31e763950cd7c?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/79b6a3f8faeb37d557c31e763950cd7c?s=96&d=mm&r=g\",\"caption\":\"Matt &amp; Jessica @ Clover Meadows Beef\"},\"sameAs\":[\"https:\/\/www.clovermeadowsbeef.com\/missouri-grass-fed-beef\/\",\"https:\/\/www.facebook.com\/CloverValleyBeef\"],\"url\":\"https:\/\/www.clovermeadowsbeef.com\/author\/jhardeckegmail-com\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"7 Steps to Grilling a Steak to Perfection - Clover Meadows Beef","description":"Grilling a steak to juicy perfection doesn't have to be complicated. These 6 steps guarantee a tender and delicious steak every time.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/","og_locale":"en_US","og_type":"article","og_title":"7 Steps to Grilling a Steak to Perfection - Clover Meadows Beef","og_description":"Grilling a steak to juicy perfection doesn't have to be complicated. These 6 steps guarantee a tender and delicious steak every time.","og_url":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/","og_site_name":"Clover Meadows Beef","article_author":"https:\/\/www.facebook.com\/CloverValleyBeef","article_published_time":"2023-07-04T12:50:00+00:00","article_modified_time":"2023-08-24T14:56:24+00:00","og_image":[{"width":1024,"height":1024,"url":"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to-1024x1024.png","type":"image\/png"}],"author":"Matt &amp; Jessica @ Clover Meadows Beef","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Matt &amp; Jessica @ Clover Meadows Beef","Est. reading time":"11 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#article","isPartOf":{"@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/"},"author":{"name":"Matt &amp; Jessica @ Clover Meadows Beef","@id":"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/person\/6dd494f517be57ca2a8e2620f7a6295f"},"headline":"7 Steps to Grilling a Steak to Perfection","datePublished":"2023-07-04T12:50:00+00:00","dateModified":"2023-08-24T14:56:24+00:00","mainEntityOfPage":{"@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/"},"wordCount":2217,"commentCount":0,"publisher":{"@id":"https:\/\/www.clovermeadowsbeef.com\/#organization"},"image":{"@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#primaryimage"},"thumbnailUrl":"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png","articleSection":["How to Cook Beef"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/","url":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/","name":"7 Steps to Grilling a Steak to Perfection - Clover Meadows Beef","isPartOf":{"@id":"https:\/\/www.clovermeadowsbeef.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#primaryimage"},"image":{"@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#primaryimage"},"thumbnailUrl":"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png","datePublished":"2023-07-04T12:50:00+00:00","dateModified":"2023-08-24T14:56:24+00:00","description":"Grilling a steak to juicy perfection doesn't have to be complicated. These 6 steps guarantee a tender and delicious steak every time.","breadcrumb":{"@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#primaryimage","url":"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png","contentUrl":"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2022\/03\/grilling-a-steak-how-to.png","width":1200,"height":1200,"caption":"grilling-a-steak"},{"@type":"BreadcrumbList","@id":"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.clovermeadowsbeef.com\/"},{"@type":"ListItem","position":2,"name":"How to Cook Beef","item":"https:\/\/www.clovermeadowsbeef.com\/category\/cooking-tips\/"},{"@type":"ListItem","position":3,"name":"7 Steps to Grilling a Steak to Perfection"}]},{"@type":"WebSite","@id":"https:\/\/www.clovermeadowsbeef.com\/#website","url":"https:\/\/www.clovermeadowsbeef.com\/","name":"Clover Meadows Beef","description":"simple beef recipes from our family cattle farm","publisher":{"@id":"https:\/\/www.clovermeadowsbeef.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.clovermeadowsbeef.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.clovermeadowsbeef.com\/#organization","name":"Clover Meadows Beef","url":"https:\/\/www.clovermeadowsbeef.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2016\/02\/CVM1_Logo1_Tagline.jpg","contentUrl":"https:\/\/www.clovermeadowsbeef.com\/wp-content\/uploads\/2016\/02\/CVM1_Logo1_Tagline.jpg","width":1239,"height":609,"caption":"Clover Meadows Beef"},"image":{"@id":"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/person\/6dd494f517be57ca2a8e2620f7a6295f","name":"Matt &amp; Jessica @ Clover Meadows Beef","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.clovermeadowsbeef.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/79b6a3f8faeb37d557c31e763950cd7c?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/79b6a3f8faeb37d557c31e763950cd7c?s=96&d=mm&r=g","caption":"Matt &amp; Jessica @ Clover Meadows Beef"},"sameAs":["https:\/\/www.clovermeadowsbeef.com\/missouri-grass-fed-beef\/","https:\/\/www.facebook.com\/CloverValleyBeef"],"url":"https:\/\/www.clovermeadowsbeef.com\/author\/jhardeckegmail-com\/"}]}},"_links":{"self":[{"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/posts\/1326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/comments?post=1326"}],"version-history":[{"count":9,"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/posts\/1326\/revisions"}],"predecessor-version":[{"id":8592,"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/posts\/1326\/revisions\/8592"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/media\/6945"}],"wp:attachment":[{"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/media?parent=1326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/categories?post=1326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.clovermeadowsbeef.com\/wp-json\/wp\/v2\/tags?post=1326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}