Grilled Beef Belly Recipe

Beef belly—also called beef plate or beef navel—is a richly marbled, lesser-known cut that delivers deep flavor and great texture when grilled properly. In this recipe, we treat it like a steak: trimming the fat, seasoning well, grilling hot and fast, and slicing thin across the grain. The result? Juicy, beefy bites with a hint of char that are perfect for a simple yet standout meal.

Grilled Beef Belly Recipe

Beef belly is typically used for slow-cooked dishes or ground beef, but when grilled hot and fast, it transforms into something truly special. Inspired by Japanese yakiniku-style grilling, this recipe brings out the best in this underrated cut. We trim it down, season it up, and hit it with intense heat for a perfect sear and medium-rare finish.

How to Make Grilled Beef Belly

Preheat Your Grill

Set your grill or smoker to a high direct heat—500°F is ideal. You want intense heat to quickly sear the meat and lock in the juices.

Prep and Trim the Beef Belly

Cut the beef belly into 2–3 inch wide strips. This makes it easier to manage on the grill and helps with even cooking.

Next, trim off as much fat as possible. Beef belly has thick fat layers that won’t have time to render at high heat. Remove these to avoid chewy bites and get clean, lean strips of beef.

Season the Meat

Apply a generous layer of White Lightning seasoning first (this will enhance umami and tenderness), then follow with Cattleman’s Steakhouse seasoning for that classic beefy flavor. Let the meat rest at room temperature for 20 minutes to allow the seasoning to penetrate and the meat to come closer to cooking temp.

Grill the Beef Belly

Place the strips on the hot grill and cook for about 10 minutes, flipping as needed. Your goal is an internal temperature of 135°F for a medium-rare finish. This level of doneness keeps the meat tender and gives you just the right balance of fat and beef flavor.

Rest and Slice

Remove the beef belly from the grill and let it rest for 5 minutes to retain juices. Then, slice across the grain into bite-sized pieces. This makes it easier to serve and enjoy—especially if you’re hosting guests or using the beef in wraps or bowls.

Best Beer To Pair With Grilled Beef Belly

Amber Ale

Caramel notes match the beef’s char, while the bitterness balances the richness.

Saison

This light, effervescent beer adds contrast and refreshes your palate between bites.

Smoked Porter

A smoky porter deepens the flavor of grilled meat and makes for a bold pairing.

Grilled Beef Belly Recipe

Russell Bird
Try this recipe next time you're craving something bold, beefy, and different from the usual steak.
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Beef, Japanese
Servings 6 people

Equipment

Ingredients
  

  • 1 each Beef Belly
  • ¼ cup Boar’s Night Out White Lightning
  • ¼ cup Cattleman’s Grill Steakhouse Seasoning

Instructions
 

  • Preheat your grill to 500°F.
  • Slice beef belly into 2–3″ strips, trimming off all fat.
  • Season with White Lightning and Cattleman’s Steakhouse seasoning.
  • Let rest at room temp for 20 minutes.
  • Grill for 10 minutes, flipping as needed, until internal temp hits 135°F.
  • Rest for 5 minutes, then slice across the grain into bite-sized pieces.
  • Serve and enjoy!
Keyword different, Savoury

Grilled Beef Belly FAQs

Can you turn beef belly into beef bacon?

Absolutely. If you cure it, beef belly makes excellent beef bacon. While this recipe skips the cure in favor of a quick grill, check out Jess Pryles’ beef bacon recipe if you want to go that route.

Where does beef belly come from?

Beef belly (aka beef navel) is the muscle located at the front of the plate, where it connects to the brisket. It’s rich in fat and flavor, but if you’re grilling, the fat should be trimmed as it won’t have time to break down like in slow-cooked methods.

What’s the difference between flank, brisket, and belly?

These cuts are all from the underside of the cow, but their location and texture vary:

Flank is farther back and the most tender of the three.

Brisket is the toughest and comes from the front.

Belly (navel) is next—fatty, flavorful, and medium in toughness.

What’s the correct temperature for beef belly?

For this grilled method, 135°F is perfect for a steak-like bite. If you’re slow-smoking or braising it for burnt ends or pulled beef, take it all the way to 205°F to fully render the fat.

Is this recipe gluten free?

Yes, this recipe is naturally gluten free, assuming your seasonings don’t contain any gluten-containing additives. Always double-check the labels.

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