Add beer to your steak and live longer

As you fire up your grill this Labor Day week, consider marinating your steak in beer and not only have a juicier steak, but you also will cut your risk of cancer. Yes, it's true, according to research conducted at the University of Porto in the country of Portugal.

They found marinating steak for six hours in beer or even red wine prior to frying or grilling reduced levels of two types of heterocyclic amines (HA) by up to 90 percent. Beer was most effective, however, further reducing rates of a third type of HA after just four hours of marinating.

As you may know, cooking food increases levels of cancer-causing HAs. When it comes to fried or grilled meat, high temperatures convert sugars and amino acids found in muscle into HAs. Foods like olive oil, lemon juice, and garlic cut HAs in grilled chicken by 90 percent, while red wine reduces HAs in fried chicken. Thanks to research by the team in Portugal, you can add beer and red wine to the list of cancer fighters for steak. Beer was more effective than red wine on the third HA because it has more water-retaining sugars than wine which may reduce the transport of water-soluble molecules to the steak's surface where heat converts them into HAs, reports the Portuguese research team.

As if you needed any more convincing, two trained sensory panels pointed to beer-marinated beef as having the best smell, taste, and appearance.

Top 10 tips for sensational summer grilling

July is National Beef Month, and remember, dairy producers are beef producers, too. The beef check-off's website is a great resource for all of your summer grilling needs. See their tips for having a spectacular summer grilling season. Also, you can see some great grilling recipes in our August 10 issue.

1. Keep beef refrigerated. Grilling times are based on beef being taken directly from the refrigerator to the grill – not at room temperature.

2. Trim, if necessary. Remove visible fat from meat and poultry before grilling to help prevent flare-ups and excess smoke formation.

3. Marinating mantra. Always marinate in the refrigerator. Tender beef cuts can be marinated for 15 minutes to 2 hours for flavor. Less tender beef cuts should be marinated at least 6 hours – but no more than 24 hours – in a mixture containing an acidic ingredient or a natural tenderizing enzyme.

4. Grilling temperature matters. Grilling over medium heat ensures even cooking and flavorful, juicy meat. If beef is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness.

5. Watch the charcoal. Never grill while the coals are still flaming. Wait until the coals are covered with gray ash (approximately 30 minutes) and spread in a single layer.

6. Know your gas grill. Since gas grill brands vary greatly, consult the owner’s manual for information about preparing the grill for medium heat.

7. Turn properly. Use long-handled tongs for turning steaks and spatulas for burgers. A fork will pierce the beef, causing loss of flavorful juices. And don’t be tempted to press down on burgers – it only releases the juices and creates flare-ups.

8. Use a thermometer. The best way to determine doneness of burgers and steaks is to use an instant-read meat thermometer, inserted horizontally from the side to penetrate the center of the meat. Allow 10 to 15 seconds for the thermometer to register the internal temperature.

9. Internal temperature matters. Cook burgers to at least 160°F. The color of cooked ground beef is not a reliable indicator of doneness. Cook steaks to at least 145°F (medium rare doneness). The color will be very pink in the center and slightly brown toward the exterior.

10. Practice food safety. Keep raw meat separate from other foods both in the refrigerator and during preparation. Wash hands, all utensils, and surfaces in hot, soapy water after contact with raw meat. Never place cooked meat on platters that held raw meat.