How to cook the most delicious steak on the grill? Steaks: origin and types How to grill beef
What do we eat
For many, steak is chicken, pork, lamb, fried in a pan or charcoal. However, we need beef - juicy, with a rich taste. Everything else is an attempt to replace marbled meat.
By the way, how do you get it? To do this, the bulls are fed to the full for 4-6 months. How long the animal will be given a feast for the whole world depends on the category that is later assigned to the carcasses. For example, prime is a real benchmark that makes great steaks. The most popular product is choice, followed by select. Most restaurateurs use choice - this is the best option: it is moderately fat, moderately tender.
How to Make a Good Grilled Steak: Thickness
It is believed that the thicker they are, the better - easier to prepare. There is a lot of trouble with a thin steak - you need to be constantly on the alert so as not to turn it into a sole, not to let the juice flow out, to catch marbling. 2.5 centimeters is your option.
Preparation: whether to wash and beat
It's no secret that meat needs to be washed if it was bought on the market, it is unnecessary to do this in vacuum packaging. After it must be thoroughly dried - it is better to use a towel for this purpose. You can not throw beef with water on the grate - coals do not like moisture. Yes, and the dish will turn out tasteless.
But there is no need to carry out the second procedure, even if we bought the usual beef tenderloin. Remember: you should not beat off portioned pieces. You are not going to treat guests with langets.
How to make a meat steak: the subtleties of pickling
Leading restaurateurs advise: for beef, the simplest marinade is enough, you do not need to flavor it with a lot of spices and herbs. This will muffle the flavor rather than bring it out. A time-tested option is grape seed oil with thyme, rosemary, pepper or garlic, dry or crushed under pressure.
This is a simple steak marinade. He's the best - nothing more. An analogue that does not require costs is salt, pepper, onion.
What to fry
On a charcoal grill - for example,. We want direct, strong heat, which is easy to get when grilling meat. In addition, the kamado has a dome under which the temperature will not drop - even in winter. So this is a great option for those who like to have picnics and delight family and guests with juicy smoky beef.
How long to keep steaks on the grill
So, we have everything you need - a grill heated to 220-290 degrees, marbled meat that has been marinated. What do we do next? Cooking, focusing on the following degrees of roasting:
3 minutes on each side - medium rare (beef is raw inside, but quite juicy and tender).
5-6 minutes - medium degree or medium. Without blood, slightly fried inside - pink on the cut, juice flows from it. A universal option if you need to feed a large company, and there is no time to understand the tastes of the audience.
9 minutes - medium well. Beef, which is well baked on the coals, the juice becomes colorless, transparent. Usually restaurateurs do not use this degree for marbled meat - due to the rendering of fat, loss of juiciness.
There is also well done and too well done (9-10 minutes), but these options involve total roasting - the portioned piece becomes dry and almost tasteless. So it's up to you to decide what you want to see on the plate. It is better to preserve both tenderness and aroma, and all those qualities for which beef is so loved - choose medium.
For cooking, you need to take only fresh meat. It must be chilled. Immediately before grilling, you need to leave it to lie down - so that it warms up to room temperature.
We remind you that the dish in question can only be made with beef. Other options (lamb, pork, chicken, fish) can also be grilled, but this does not make them a steak.
The ideal thickness for portioned pieces is from 2.5 to 4 cm.
If you have uncut marbled meat, it doesn’t matter. It must be cut strictly across the fibers.
Tender pieces are prepared from the spinal muscles - the least loaded.
How to properly handle grilled beef? You can put it with your hands, but it is better to use tongs to turn it over. Large pieces can be fried on a special grill. Make sure that there is no direct contact between fire and meat - if this happens, the production of carcinogens will begin.
How do restaurateurs check readiness? There is one proven way: press the meat with your finger. If the dent quickly disappeared, the piece is still damp, you need to return it to the grill. Slow return of shape - medium rare.
Do not forget that beef removed from the grill continues to “ripen” for some time. In order not to interfere with the natural process, you must wait 7-9 minutes.
So, we learned how to properly make a juicy and tasty beef steak. It's time for recipes.
Striploin with coffee sauce
Unusual choice, right? For him, we need 4 portions (each about 350 g), a couple of tablespoons of olive oil, salt and pepper for the marinade. And the ingredients for the sauce:
Butter - 30 g
Shallots (finely cut) - 1.5 tbsp.
Garlic, crushed under pressure - 1 clove
Ketchup or tomatoes in their own juice - a little more than half a glass
Strong freshly brewed coffee - 5 tbsp.
Balsamic - 1 tbsp.
Sugar - to taste
Ground hot pepper - 1 tsp
First, let's prepare the dressing. To do this, put the butter in a saucepan, wait until it melts, add finely chopped onion, mix and cook until the rings are transparent. After that, garlic comes into play, followed by all the other ingredients. We wait until the mixture boils, reduce the heat and keep the pan on the stove, not forgetting to stir, until the contents are thick.
Then we will prepare the meat. Brush the steaks with oil on all sides, rub with salt and pepper, then leave to marinate for half an hour.
Do not forget to prepare the grill - we need strong heat (up to 290 degrees). As soon as the temperature rises to the desired level, put the meat on the grill, close the dome. After 2 minutes, turn with tongs, cook for another 2 minutes. Then turn over and fry until done. The time depends on what you chose - medium or well done.
Then remove the steaks and leave them under the foil for 7 minutes. Serve with sauce.
Sharp and juicy
To prepare this version, we will need butter (20 g), a couple of sprigs of rosemary, an onion, olive oil (2 tablespoons), a clove of garlic, a mixture of peppers, salt and parsley sprigs. Another important ingredient of cream - if you care about your figure, you can take it with minimal fat content.
First, prepare the steaks for sending to the grill. We generously rub them with salt and a mixture of peppers, coat them with oil mixed with fragrant rosemary and crushed garlic under pressure. After all this splendor we spread on the grill. In time, we again focus on the selected degree of roasting. Remove the cooked meat and leave for 7 minutes.
We make pepper sauce - our dish will be served with it. Saute the onion in oil along with the pepper. When it turns golden, pour in the cream, salt, bring to a thickening over low heat. Then turn on the blender and grind all the ingredients until a homogeneous mixture. Serve with sauce and garnish with parsley leaves.
in wine
Another recipe for how to make beef steak. All we need for dressing: salt, pepper (red or black), 200 ml of red wine (necessarily dry), 30 g of butter.
Everything ingenious is simple. So it is here: we coat portioned pieces with oil, salt and pepper, put them on the grill, fry for at least 3 minutes on each side, remove, cover with foil and let the beef “rest”.
Prepare the sauce: pour the wine into a saucepan, heat it, bring to a boil. After 4 minutes of waiting, add the soft butter cut into cubes, pepper, salt, bring to a thickening.
Classical
This is an incredibly simple recipe that uses rosemary with olive oil and garlic, sea salt and pepper for dressing. Still need a lemon.
We cover the beef, which is already waiting for us on a plate, with salt, pepper, soak with oil from all sides. We leave for 5-10 minutes. After we put it on the grill, fry for 3 (or more) minutes, do not forget to turn over. On the last coup, rub the meat with garlic, lightly tap on the surface with a sprig of rosemary.
Put the finished pieces on a plate. A couple of drops of oil - and we leave the pieces for a few minutes. During this time, the juice and Extra Virgin will mix. After we shift the beef, add lemon juice to the dressing remaining on the plate. Pour the resulting sauce over each serving. That's all. Bon appetit!
And here is the video - so you can see how to make a delicious marbled beef steak at home. We do not get tired of repeating: go out into nature, fire up the grill and surprise your friends with new culinary finds.
To prepare the dish, we need the following ingredients. Actually the meat itself, cut into steaks about 1 centimeter thick, as well as seasonings: thyme, rosemary, salt and black pepper.
Rinse steaks in cold water, then pat dry with paper towels. Rub the marbled beef steaks with ground black pepper and shift with sprigs of thyme and rosemary, leave to marinate for 30-40 minutes.
While the meat is saturated with the aromas of herbs, prepare the barbecue and grill. Set the grill on the grill for heating, cut the onion head in half and soak the half in vegetable oil, grease the grill. Then place the marbled steaks on the grill.
Sprigs of greens can be removed from the meat and placed next to it on the grill, they will give the meat a pleasant aroma.
During the frying process, periodically turn the meat so that it does not burn.
At the very end, the meat can be salted to taste, if you do this at the time of marinating, the meat will not be as juicy as we did.
This time I decided not to look for barbecue marinades, but for recipes for whole cuts of meat that can be cooked on the grill. And we have beef first.
Recipe #1
Very simple, and judging by the ingredients, it is also very tasty. The marinade is designed for a piece of beef weighing about 1 kg.
Marinade: 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 large garlic clove, 1/2 teaspoon thyme.
Grind all the ingredients into a homogeneous mass using a blender. We coat the meat with a thin layer, put it in a ceramic dish and leave for 5 minutes.
After that, salt and pepper the meat with freshly ground black pepper (or a mixture of peppers) and put on the grill.
We prepare to the condition we need.
Recipe #2
The marinade is designed for two steaks weighing approximately 700 g each.
Marinade: 2/3 cup dry red wine, 2/3 cup soy sauce, 6 large garlic cloves (peeled and minced), 1/3 cup chopped fresh parsley, freshly ground black pepper.
Cooking. We mix the ingredients for the marinade in a ceramic or glass bowl and put the meat there. We send it to the refrigerator for 30 minutes or overnight (once the meat needs to be turned over).
Before grilling, remove the meat from the marinade and let it dry. Cook over high heat at a distance of 3 cm from the fire. Fry for 4 minutes on each side.
Then we spread it on a wooden board and let it rest for 10 minutes. The meat is ready to serve;)
Recipe #3
The marinade is designed for a piece of beef weighing about 1 kg.
Marinade: 1 teaspoon dried garlic, 1 teaspoon salt, 2 teaspoons ground cumin, 2 teaspoons paprika, 2 teaspoons dried oregano, 1 teaspoon freshly ground black pepper, 1/2 teaspoon hot ground pepper.
Cooking. Combine all ingredients and coat both sides of the steak with the mixture. Cover with a lid and send to stand for 3 hours in the refrigerator.
We prudently grease the grill grate with vegetable oil and cook the meat to the desired condition. Then put it on a wooden board and let it rest for 10 minutes.
So far, these are the first "swallows" of the picnic season. I will try to find as many interesting and delicious grilled recipes as possible.
In the meantime, enjoy your meal! You can leave your wishes regarding recipes in the comments to this post.
Grilled beef, pork, lamb or fish steak is a dinner decoration and more! Our recipes with photos will help you prepare this delicious dish.
- meat is good beef,
- some salt
- pepper
For garnish:
- any fresh vegetables
- vegetable oil,
- lemon juice,
- garlic,
- Provencal herbs
We cut a good beef tenderloin into large pieces 2 cm thick (or take it out of a vacuum package), wrap it in a canvas napkin and put it in the refrigerator for a day. Of course, you can cook from freshly opened or fresh meat, but it is better to let it rest before turning into steaks. Before frying, it must be taken out of the refrigerator and allowed to warm to room temperature. This will take another three or four hours.
We will cook on the grill, with the same success you can cook an excellent steak in a cast-iron frying pan with a corrugated bottom.
Important! Meat is not washed and we do not wet!
Heat the grill to maximum. Sprinkle the meat a little with salt (and good meat may not be salted at all) and put it on the grill grate. Fry for about four minutes on each side. After turning, you can sprinkle with freshly ground black pepper.
After grilling, transfer the steaks to a wooden board and cover with a paper towel and a piece of foil. After 10-15 minutes you can eat.
Side dishes that contain a lot of carbohydrates, such as bread, rice or potatoes, are not very suitable for steak. It is better to prepare grilled vegetables in advance.
Lightly fry the bell pepper, leek on each side.
We fry the eggplant.
You can add mushrooms to the side dish.
We put the baked vegetables in a deep dish and pour over with a mixture of olive oil, lemon juice, salt and chopped garlic. You can add a little balsamic vinegar, honey and dried Provencal herbs.
Recipe 2, step by step: pork steak in a grill pan
According to this recipe, a good roast is obtained - moderately juicy, but not medium and certainly not rare. Such a roast is called well done, that is, fully cooked meat without blood and raw layers. A good choice for people who are not very fond of haute cuisine and who love to eat thoroughly.
- about 400-500 g of pork (but not from the thigh, it is better to take a fillet with fat around the edges),
- salt,
- black pepper,
- some vegetable oil.
First you need to cut the meat across the fibers. The thickness of the steak is measured by placing a hand on the piece. The ideal thickness is 2 to 3 fingers.
Sprinkle the meat with salt and pepper. Of course, it's best if your kitchen has a mill, and you will grind the pepper directly on the steak. No? Use a pepper. By the way, in addition to (or instead of) black pepper, you can take red or other spices - to your taste.
Now the meat must be lubricated with oil. Of course, no one forbids you to first pour it into the pan, and only then put the steaks - but in our case, you get a more beautiful lattice pattern.
Now you need to properly heat the pan. A drop of water that will be on it should not evaporate, but begin to “dance”, “jumping” on the surface. But of course, you should not overheat the vessel so that it does not start to smoke and burn. We put the steaks and start frying.
At the frying stage, you may need a stopwatch or a timer - however, you can count the seconds to yourself. The fact is that the first two (maximum three) minutes we need to keep the meat along the grill strips, the second two minutes - across. Then the meat is turned over, and again: two minutes along, two - across. If it “doesn’t want” to roll over, hold it a little longer - that means it hasn’t grabbed yet.
While the pan is on the stove, preheat the oven - but not very much, up to 70-90 degrees. We put the pan with the fried steaks in there for 10-15 minutes (depending on the degree of roasting that you are going to achieve). If the handle does not come off in the pan, transfer the meat to a baking dish.
Do not serve meat immediately after the oven. Cover it with a lid and keep it that way for about 10 minutes. Firstly, the juices inside the steak will stop boiling, and when cut, they will not splash on the eater. And secondly, while “resting” under the lid, the meat will continue to cook, since heat will be transferred from its crust to deeper layers.
Recipe 3: Grilled Beef Ribeye Steak
- beef tenderloin
If you took frozen meat for cooking steak, then it must be properly thawed so that it does not lose meat juices important for cooking. To do this, put a piece of meat in the refrigerator for a day, wrapping it in a bag.
Once you have thawed the steak, let it sit at room temperature for a while and pat dry.
Now you need to take black pepper and grind it yourself. Knowledgeable people do not recommend using ready-made ground pepper, as it will not give the desired flavor.
Take a steak, salt it well and dip thin edges in ground pepper.
And now we need a grill pan. If you don't have one, don't worry. It is needed only in order to imitate the strips from the grill. Any heavy-bottomed pan will work. Preheat a skillet over high heat and place the meat in it.
Wait until one side is browned, then turn the meat over and fry the other side. Approximate cooking time for each side is two minutes.
If necessary, repeat the procedure again.
Remove the cooked steak from the heat and place on a plate. He needs a few minutes to insist . After the above time has passed, you can serve the meat to the table.
Recipe 4: How to Grill Pork Steak
What could be easier than grilled pork steak at home? A good marinade and the right approach is the key to the success of the whole process. The quality of the meat is also important.
- Pork - 1 Kilogram
- Salt and spices - to taste
- Thyme - to taste
- Lemon juice - to taste
I usually use lemon juice for the so-called marinade. But, it's optional. Most often, steaks are cooked without it - they are salted and seasoned to taste.
Cut the meat into such pieces and sprinkle with lemon juice (optional).
You can add thyme and herbs to the marinade and leave for a while (about 30 minutes), and in the meantime you can light the grill.
If you have a large company, then you will need 3-5 times more meat. We fry the pork steak on the grill at home on the grate until fully cooked. We adjust the degree of roasting ourselves - as you like.
This is such a beautiful, and most importantly tasty and juicy meat. What could be easier? With smoke, pork acquires an amazing aroma and amazing taste.
Recipe 5: grilled salmon steak (step by step with photo)
- salmon steaks - 3 pcs.;
- lemon - 0.5 pcs.;
- olive oil - 1 tbsp. l.;
- salt, black ground pepper - to taste;
- spices for fish - optional.
To begin with, we will prepare everything you need according to the grilled salmon recipe in a pan, so that later nothing distracts us from the direct process of cooking the dish. Fish, if it is freshly frozen, must be thawed at room temperature. Salmon meat is very tender, so it is not advisable to defrost it in a microwave oven. It is also recommended to defrost fish in salted cold water.
We clean the thawed fish from scales, cut off the fins and cut into steaks. Naturally, it is better to buy a whole fish, but not everyone can afford it, both financially and in terms of the lack of such offers in stores. Therefore, you can use already cut frozen pieces, which will also need to be rid of unnecessary scales and fins.
When the fish is fully prepared, put it in a spacious bowl and squeeze the juice of half a lemon on it.
Then add a little salt and freshly ground black pepper (I have a mixture of peppers). You can also add your favorite spices to the fish if you wish. But, as for me, the taste of grilled salmon should be as natural as possible, since it is a very tasty, tender and satisfying fish. Also add a tablespoon of olive oil. Spread the marinade evenly over the steaks and leave at room temperature for about 1 hour.
After the specified time, heat up the grill pan and lay out the marinated salmon steaks. You don’t need to lubricate the pan with anything, since the marinade already contains vegetable oil, and besides, salmon is a rather oily fish, so it definitely won’t burn.
Fry the fish over medium heat for about 2-4 minutes (depending on the thickness of the steaks), then turn over and fry for another 2-3 minutes.
That's all, grilled salmon in a pan is ready! You can serve appetizing pieces covered with pretty golden stripes. Now you know how to grill fish steak.
Recipe 6: How to Grill Fish Steak with Ginger
- salmon steak 2 pcs
- lemon 0.5 pcs
- zest
- red chili pepper to taste
- ginger 0.5 tsp
- salt and pepper to taste
- dill 1 bunch
Prepare the necessary ingredients.
Peel the ginger, grate it on a fine grater (half a teaspoon).
Grate the zest of half a lemon, salt and pepper to taste.
Finely chop the dill, remove the seeds from the red pepper and finely chop (adjust the amount of red pepper to taste). Leave the steaks for 10 minutes.
Fry in a grill pan for 4 minutes on each side.
Grilled green beans mixed with boiled rice can be served as a side dish. Bon appetit!
Recipe 7: how to cook beef steak with sour cream
- 2 beef steaks from the loin
- 30 ml olive oil
- 200 ml sour cream
- 1 lemon
- 20 g peeled garlic
- 1 large garlic clove
- 1 red bell pepper
- 1 large pinch of paprika
- salt, pepper, spices to taste
Place the grill pan over high heat. Halve the chillies and bell peppers, remove the seeds and cut each half in half again.
Season meat generously with salt, pepper and paprika. Rub olive oil on both sides to make the seasonings stick more tightly.
Place the steaks in a hot grill pan along with the chili and bell peppers. Cut off the top of the garlic clove. Beef roasts for 5 to 8 minutes, depending on whether you prefer pinkish or well-done meat. Turn them every minute and rub the roasted side with garlic.
Don't forget to flip the peppers too. Transfer the meat to a plate and let sit for about 5 minutes. Fry the pepper for a couple more minutes until it darkens, transfer to another plate and drizzle with olive oil. Cut a lemon in half and pour the juice of one lemon half over the steaks.
The steaks can be left whole, or cut into strips and served with a pile of toasted peppers on top. It is very tasty to eat them with cream fresh or sour cream. Drizzle with the delicious roast juices, sprinkle with a pinch of paprika, drizzle with olive oil and the juice of the remaining half a lemon.
Recipe 8: Grilled Lamb Steak
- lamb steaks - 2 pcs;
- olive oil - 4 tbsp. l.;
- salt - to taste;
- rosemary - to taste;
- thyme - to taste;
- zira — to taste;
- ground black pepper - to taste
So, we need two juicy lamb steaks with a thickness of at least 2 cm. You can also take a cutlet with a bone for this, but the cutlet requires longer cooking. Although, as for me, the meat on the bone looks a little more extravagant, but here it’s not for everybody.
Now let's prepare the marinade. To do this, you need to take salt (note that lamb requires a little more salt than you usually put in other meat), as well as your favorite spices. I traditionally used cumin, as it complements the taste of lamb very favorably, as well as a few sprigs of rosemary and thyme (it is better to remove the leaves from the stem), and black pepper. All seasonings must be mixed in a separate container:
Add the olive oil to the seasonings and mix well again.
Immerse the steaks in the marinade, coat well on all sides, and leave the meat to marinate for literally 5-10 minutes.
We fry the steaks in a pan with a thick bottom or in a grill pan in olive oil and always over high heat, this is the secret of a crispy golden crust on the outside and tender juicy meat inside. During frying, it is advisable to use an anti-splash grid for the pan, so as not to overshadow the joy of a delicious dish by subsequent washing the stove.
Fry the steaks for literally three minutes on each side. It is important not to overdo it over time, otherwise the meat will become tough. Lamb is cooked instantly, so if a golden crust has formed, turn it over immediately, it will definitely not be raw.
We take out the finished steaks, put them on a beautiful plate, add greens. Now you know how easy it is to cook lamb steak on a grill pan. Bon appetit!
There is nothing better than a perfectly cooked grilled steak. To get a delicious steak, you need to choose the right piece of meat, as well as the cooking method. In addition, steaks must be seasoned to please the most demanding taste.
- Preparation time (traditional recipe): 40 minutes
- Frying time: 10-20 minutes
- Total cooking time: 50-60 minutes
Steps
Traditional Grilled Steak Recipe
- Why is a thick steak better than a thin one? A thick steak takes longer to cook than a thin steak. If it's thin, you run the risk of overcooking it on the inside, making it crispy. If the steak is thick, you can cook it longer and not worry that it will overcook inside.
- If you are grilling a steak using a high temperature, thin cuts are especially undesirable. It is better to choose a thick piece, especially if you have a grill that cannot be regulated.
-
Salt the steak generously at least 40 minutes before grilling. Salt takes moisture out of the meat, so it will be very bad if you salt the meat. right in front of grilling. Therefore, it is better to salt it at least 40 minutes in advance or several days (yes, days!).
- What happens if you salt a steak 40 minutes before cooking? Salt takes moisture out of the meat, but since this moisture has nowhere to go, the moisture again seeps into the tenderized meat. The longer the salted meat rests, the more tender it becomes and the more moisture returns to the meat.
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Let the steak come to room temperature before cooking. A room temperature steak cooks more evenly than freshly taken out of the fridge and still cold inside. In addition, such a steak does not need to be grilled for a long time.
For best results, use hardwood charcoal. If you don't have one, you can use charcoal in briquettes, but it burns at a lower temperature and longer (and hardwood charcoal burns at a higher temperature, but faster). Do not use liquid for kindling; use the ignition pipe instead.
- If you don't have a real barbecue with fire, don't worry. You can use gas too, just don't expect smoke from a fire, which is always there if you cook on fire. Gas barbecues don't get as hot as charcoal ones, so you'll have to cook a little longer.
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Put the coals in the grill on one side only, let the other side remain empty. Thus, one part of you will be hot, the other cold. You will be cooking mostly on the cool side for a juicy, tasty steak.
Start cooking the steak on the cool part with the lid closed. Most recipes tell cooks to "seal" the juices by searing the steak over the hot part first. It is a myth. In fact, the juices flow out of the meat, depending on before what temperature did it heat up, and not at what temperature are you frying it.
- If you first sear the steak, the top layer of meat is fried to the limit and begins to lose juices. It turns out that the top layer is almost ready, and inside the steak has just begun to cook.
- On the contrary, if you cook the steak on moderate heat, but longer, the whole steak is well-fried and a crispy crust is obtained. If you want to make the crust even browner, place the steak directly over the heat before removing it from the grill.
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Turn meat often. Turning the steak frequently over moderate heat will cook the meat more evenly. When turning over, use a spatula or tongs. Do not use a fork as this will release the juices.
Use a thermometer to find out when the steak is ready. It may not be cool to use an electronic device to determine the doneness of steaks, but you can't go wrong. An electronic thermometer allows you to seem to "look" inside the steak, which can not be done just by looking. If you don't have a thermometer, Can check the readiness of the steak with your fingers.
- 49° C = with blood
- 54° C = medium rare
- 60° C = medium rare
- 66° C = almost done
- 71° C = well done
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Quickly cook the steak at a low temperature until the grill is heated to the desired temperature. If you cooked for a long time and on moderate heat, the steak should form a beautiful crust. You need to fry no more than 1-2 minutes on each side.
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Literally a few degrees before the steak reaches the desired temperature, remove the meat from the heat and let stand. Very important let the steak rest. Immediately after the steak is cooked, the meat fibers on top remain quite dense and do not release the juices from the steak. If you cut it right away, all the juices - which are concentrated in one place - will flow into the plate, and the steak will become much drier.
- If you let the steak stand before cutting it, the meat fibers will "relax" and the juices will spread throughout the steak. Instead of a tough "hockey puck" you get a flawlessly cooked juicy steak.
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Grilling steak with marinades
Make a beer, lime and chili marinade. This marinade is reminiscent of Mexican, but many people like it. For this recipe, you need fresh ground pepper, salt, lime, beer and ground chili peppers.
- Pour the beer (light or dark) into the container. Make sure it's large enough so that the beer completely covers the steak and softens and soaks it well. Squeeze a whole lime into the marinade and season with ground chili.
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Make a marinade with soy sauce, lemon, garlic and honey. Such a marinade is the classic marinade base for a barrel steak (flank steak), but it is also suitable for a classic steak. It will need soy sauce, olive oil, lemon juice, garlic, ginger and honey.
- Mix in a blender:
- 2 cloves of garlic;
- 2 tsp ginger;
- 2/3 cup soy sauce;
- 4 tbsp. l. olive oil;
- 4 tbsp. l. lemon juice;
- 4 tbsp. l honey.
- Soak the beef in this marinade for at least 30 minutes and then refrigerate for 6 hours.
- Before grilling the steak, season the meat with salt and pepper. Prepare as described above.
- Mix in a blender:
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- How do you know when a steak is ready? Here are some tips...
- With blood(red inside) 49-52° C, feels like a body between the thumb and forefinger of a relaxed hand
- lightly fried(pink inside - but only inside!) 52-60°C
- Medium Rare / Rare(somewhat pink inside/mostly grey) 60-68° C, feels like a body between the thumb and forefinger of a tense hand
- well fried(not pink), >71°C, feels like a body between the thumb and forefinger of a clenched hand.
- Leave the steaks at room temperature for about an hour before cooking.
- Marinate the steak for 3 to 24 hours. Please note: this should not be done for tender meat when preparing a rib eye steak (from the English "rib eye steak").
- Add some Worcestershire sauce, soy sauce, liquid smoke and black pepper.
- If you have a small brush, add the marinade directly to the steak while cooking, or rub your favorite seasoning or teriyaki sauce over the steak while cooking.
- A proven way to cook the perfect medium-rare steak is to put the steak in and cook it without flipping it. When you see blood on the top of the steak, turn it over and cook on the other side for as long as you cooked on that side.
- Leave some of the cooked marinade, which can be used during frying. Never use marinade that has been in contact with raw meat during cooking, as this can get harmful bacteria on the meat and ruin the flavor of good meat.
- Place the steak on the hot grill for 3-5 minutes to brown, then flip and cook for the same amount of time. If you like steaks with blood, they are ready. For medium-rare steaks, move them to the cool side of the grill and cook for a few minutes on each side. Remove the steaks and let them rest for a few minutes while you prepare the potatoes, corn, or green salad.
- To make a spreadable marinade that can be used to coat steaks, combine the following ingredients in a small bowl:
- 1 cup olive oil and 1/2 cup soy sauce or teriyaki sauce
- freshly ground pepper, salt to taste;
- juice of half a lemon;
- 1 tsp Dijon mustard or chili sauce;
- spices (for example, 1 tsp. zira, 1 tbsp. cilantro):
- 1 st. l. brown sugar and beer to taste. Optional: If you want to make a wetter marinade to soak the meat overnight, use 350 ml of dark beer. You can also experiment with cider.
- Leave for 30 minutes, then turn over and leave for another 30 minutes.
Warnings
- Optional: Preheat the grill on all burners for 5 minutes. Open it, put the steak in, leaving all burners on high. Close the grill lid. Cook on one side depending on the thickness of the steak and the desired result (rare, medium, well done) 4 minutes, flip, cook another 4 minutes on the other side.
- Use tongs. The fork will make holes in the steak through which all the precious juice will flow out.
- Watch your steak so you don't overcook.
- How do you know when a steak is ready? Here are some tips...
Choose a thick piece of meat. Usually, the thicker the steak, the better, especially if you like to have a perfect crisp on the outside and juicy pink meat on the inside. Try to take a piece of meat with a thickness of 3-4 cm. If the piece is very large for one person, it is perfectly acceptable to eat a steak for two or save it for later.