Grilling is a wonderful way to cook tasty, but not greasy food. This option will be especially appreciated by adherents healthy eating Or people who watch their weight.

You can cook any meat on the grill, but beef is especially successful. Still would! She smells so delicious!

Grilled Beef - General Cooking Principles

For grilling, you can buy ready-made steaks or a piece of meat that is cut by yourself. The main thing is to take into account the thickness of the pieces. It should not exceed 3 cm. It is better to use fresh beef or veal for grilling, since a piece from the freezer is more difficult to make juicy, tender. Grilled meat should be marinated.

What is used:

Mustard, mayonnaise and other ready-made sauces;

Onions, garlic and other vegetables;

Greens fresh, dry, popular Provencal herbs.

Pieces are sprinkled with spices. Rubbed, poured with marinades. Shake off excess before placing on the grill. Often the meat is dried and drizzled with oil, which will help to get a nice crust and prevent the beef from drying out.

You can cook steaks and just pieces of meat on different grills: natural, electric, in pans. But the surface must be warm. Also, do not remove the meat from the marinade or bowl in advance so that the beef does not lose moisture.

Grilled beef steak in coffee marinade

Recipe for a very unusual coffee marinade for grilled beef steaks. Additionally, you will need ketchup and balsamic vinegar.

Ingredients

4 steaks;

5 st. l. strong boiled coffee;

100 ml of ketchup;

2 tbsp. l. balm. vinegar;

Salt pepper;

1 st. l. oils.

Cooking

1. Wipe dry washed beef steaks.

2. Combine ketchup with boiled strong coffee, add balsamic vinegar, put spices, salt and mix well.

3. Rub the meat with the prepared marinade, put it in a bowl. Everything that is left over, just pour on top.

4. Marinate the beef for two hours. You can leave it for a longer time, preferably all night, especially if the meat is not very young.

5. Now we take out the pieces and shake off the excess marinade. We take paper towels and wipe the meat.

6. Rub the steak with oil. You can take olive or any other vegetable oil.

7. We send it to a heated grill, cook the beef first on one side, then brown the second part.

Grilled beef marinated in mayonnaise

Mayonnaise is an ideal product for marinating beef. But we are talking about a real sauce, which is made from eggs and butter. When buying, see that the fat content is at least 65%.

Ingredients

800 g of beef;

4 cloves of garlic;

1 tsp ready-made seasonings for meat;

0.5 tsp pepper mixtures.

Cooking

1. Cut the meat into plates or slices, as you like. The thickness is not more than three centimeters. We take a kitchen hammer, cover the meat with a film and lightly beat it off, knocking once in each place.

2. Chop the garlic, mix with mayonnaise. We spread a mixture of peppers to them or just any one kind, salt, put seasonings and grind well.

3. We shift the marinade to the beef, rub all the pieces with our hands, stir well and cover.

4. Leave the meat for at least three hours. Certainly, better than beef stand all night or all day, you can whole day. In this case, it is advisable to keep the product in the refrigerator.

5. We take out the pieces of beef, shake off excess mayonnaise from them, transfer them to a preheated grill and cook!

6. As soon as the meat is browned on one side, turn over.

7. We supplement the finished beef with herbs, serve with ketchup or sour cream sauce, fresh vegetables.

Grilled garlic beef steak

The recipe for a ruddy, fragrant, very tasty grilled beef steak. In order for the meat to marinate well, it is advisable to soak it overnight.

Ingredients

1 head of garlic;

4 steaks;

2 tbsp. l. mustard;

100 ml soy sauce.

Cooking

1. We disassemble, clean the entire head of garlic. Half of the cloves just need to be crushed. It is better to grate so that there are as few large pieces as possible. The remaining cloves are cut into slices, thinly.

2. We wash the beef, wipe it and make punctures from the rib with a thin knife. We insert the plates of garlic from several sides.

3. Combine garlic with mustard, dilute the mixture with soy sauce. We rub the steaks, pour the marinade, if it remains.

4. Cover, remove to marinate in the refrigerator. Periodically change the meat in places: lift the bottom up and vice versa.

5. Preheat any grill, lay out the beef. Cook garlic meat for a few minutes on each side until a fried crust appears.

Grilled beef in honey marinade

Honey marinade with soy sauce is suitable for absolutely any meat, poultry, and grilled beef can also be soaked in it. You can cook the dish in small pieces or cut the steaks, as you like.

Ingredients

50 ml soy sauce;

1 st. l. honey;

60 g of beef;

1 st. l. mustard;

3 cloves of garlic;

Spices to taste.

Cooking

1. Honey must be taken liquid. But this is not always found. Therefore, we take the product and heat it up. You can put it in the microwave for a few seconds or in a bowl of hot water

2. Now add mustard to honey. You can use homemade or store bought sauce. Sometimes they make it with mustard powder if there is no diluted product. Grind until smooth.

3. We dilute all this with soy sauce, put seasonings, spices for meat to taste.

4. Peel the garlic cloves, cut each one into 3-4 parts, throw it into the sauce.

5. Now we are engaged in meat: sea pieces, wipe, cut to the desired size.

6. Fill honey sauce beef, stir. Let marinate for at least 40 minutes. There is no maximum time limit.

7. We spread the prepared beef on the grill surface, bring to readiness.

Grilled beef steak with vegetables

A complete meal recipe that doesn't need any additions. It is best to take young and light-colored meat for grilled beef steaks, since the marinating time for the pieces is minimal.

Ingredients

2 zucchini;

2 bell peppers;

3 steaks;

1 tsp Italian herbs;

30 ml olive oil;

Cooking

1. Combine Italian herbs with juice squeezed from a small lemon. Mix and add olive oil. Nothing else needs to be added to the marinade.

2. Rub the steaks with marinade, set aside for ten minutes.

3. Cut the peppers in half, discard the seeds and other unnecessary parts.

4. We wash small zucchini, cut into pieces.

5. Sprinkle the vegetables with the marinade that remains, and also leave for a few minutes.

6. We are preparing the grill: turn it on, heat it up. While there is time, you can prepare the greens for decorating the dish.

7. Sprinkle the beef with salt, quickly rub over the surface of the steaks and send to the grill.

8. We also salt the vegetables, put them near the meat on the grill surface.

9. We cook everything together. After browning the crust on the first side, you need to turn the pieces of food over.

10. We take it out, put it all together on plates, add greens and immediately serve it to the table!

Grilled beef (onion marinade)

To prepare such a marinade for grilled beef, it is better to choose juicy onions. It uses a minimal set of spices, but you can take any additional seasonings.

Ingredients

1 kg of beef;

500 g of onion;

1 tsp with a slide of salt;

1 tsp black pepper or a mixture of peppers;

1 st. l. vinegar.

Cooking

1. We clean the whole onion, cut it into half rings, but not finely. We throw 2-3 pinches of salt, sprinkle the vegetable with vinegar.

2. We dip our hands into the onion and begin to gently knead it until the mass becomes very wet.

3. Now we take the beef. Wash, wipe. We cut pieces of any size and shape.

4. Put the onion and meat in layers on the bottom of the container. You need to start with an onion and end with a vegetable too.

5. Close the container. Leave the beef to marinate. You can periodically turn the vessel upside down.

6. We take out the beef from the onion, spread it in one layer on a preheated grill.

7. Cook until golden brown. Serve immediately off the heat before the beef has cooled down.

Grilled beef steak with rosemary and thyme

Rosemary is an amazing marinade ingredient that changes the taste and aroma of meat beyond recognition. But how to put it in beef steaks?

Ingredients

0.7 kg of beef;

5 sprigs of rosemary;

5 sprigs of thyme;

4 tbsp. l. oils;

Salt, 5 peppercorns.

Cooking

1. Chop sprigs of rosemary and thyme.

2. Crush peppercorns. We combine with herbs, add olive oil, but any other vegetable oil is also possible. We stir.

3. Cut the meat into steaks up to 2 cm thick.

4. Rub the beef on all sides with herbs and butter.

5. Leave the meat for half an hour. This will be enough time to prepare and heat up the grill.

6. We take out the meat, sprinkle with salt, rub it, immediately send it to the grill.

7. When bringing the dish to readiness, the remnants of greens may burn, which is normal for this dish.

When marinating meat, do not use a large amount lemon juice or vinegar. Beef from acid becomes tougher, the steak may turn out dry. If you like the taste and aroma of lemon, then you can sprinkle the meat after cooking already on a plate.

American chefs believe that metal or plastic utensils should not be used to marinate beef steaks. Ideally, porcelain, ceramics, glass are used. And be sure to need a tight lid.

You do not need to use a lot of salt for pickling, as it draws moisture from the meat. It is better to salt the pieces already on the grill or directly on the plate.

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 up 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.

Fry lightly on each side. bell pepper, leek.

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. Not? 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? 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 big company, then the meat will need 3-5 times more. 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 defrost it in microwave oven not desirable. 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. There is no need to lubricate the pan, since the marinade already contains vegetable oil, in addition, salmon is quite oily fish so it won't burn for sure.

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 fry fish steak Grilled.

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 can be served as a side dish. green beans mixed with boiled rice. 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. Cut the chili and bell peppers in half, 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 will 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 everyone.

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 formed golden brown- Turn 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!

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How to cook perfect steak Grilling - 10 Important Tips

Creating the perfect steak is more of a challenge than just choosing a stovetop to cook until it's cooked! Below are practical advice to help with this task:

1. The right choice of meat. For flavor and tenderness combined, Ribeye is considered one of the best cuts. A high degree of marbling, which means juiciness, allows you to cook a steak easily and quickly. Inspect the piece before you start cooking. A large number of veins allows you to cook meat without losing juiciness. Even with a great desire and ability to cook the perfect steak from low-quality beef, it will not work;
2. Using marinades. Good beef for a steak is expensive (from 2000 rubles per piece), you can buy more affordable cuts and then use various marinades to improve palatability. The meat, of course, will not become expensive, but will be softer and juicier;



in the photo - ribeye steak

3. Grilled beef should be at room temperature. Before you start frying the steak, remove the meat from the refrigerator, leave it to lie at room conditions for a couple of hours. After such a rest, the pieces will be evenly fried, the texture and color of the finished product will be uniform;
4. Steak thickness. The thickness of a classic piece of beef for a steak is 3-4 centimeters. Minions are cut with a thickness of 5-7 centimeters and the width of the piece is made smaller;

Oil use. The oil is applied in a thin layer on both sides. The need to use the product is that when frying, the oil burns out and a golden crust forms on the piece, which retains all the meat juices of the steak. Cold-pressed oil is not recommended for use, too pronounced taste and aroma;

spice use. Grilling the perfect steak doesn't require a large amount and variety of spices, all you need is freshly ground black pepper and salt. Grilled marbled beef will be great without adding extra ingredients. The real taste of the meat is lost when the steaks are seasoned with a lot of fragrant herbs. Never pre-salt the meat you are going to fry. Salt will draw out all the juices and finished product will be dry and hard;

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hot fire. To cook a delicious steak, you need a good grill heat. The coals are distributed evenly so that the temperature on the surface of the grate is uniform. A small fire will not hurt, it will quickly fry the meat on top, while it will not be completely fried inside;

photo of grilled steak


Don't twist the steak. To get amazing tasty dish, do not turn the piece too often. Constant fuss over the grate will not give a beautiful lattice pattern, the spices will be burned;

The degree of doneness of the steak. From what kind of meat is preferred, so much it is necessary to fry it on fire. With a crust and red cold meat inside, the dish is cooked for 1-2 minutes per side (nine minutes the meat should cool under the foil after cooking). Rare steak takes 2-3 minutes to cook (8 minutes to cool). A more fried piece with less blood is fried for 3-4 minutes (cooling for 7 minutes). To get pink meat on the cut and blood inside the piece, fry it for about 4-5 minutes, then let it brew for six minutes. After frying the meat for 6 or 7 minutes on each side, you will get a well-cooked gray-brown steak, as a rule, such roasting makes the meat a bit dry. The need to cool the steak after frying is needed to distribute the temperature and juiciness inside the piece;

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. Black marbled beef steaks ground 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. Grill set on the grill for heating, head onion cut in half and dip 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.

Grilling the perfect steak is an art. Even talented chefs take years to master this science. To help you cope with this task, detailed tips and recommendations will come in handy!

Go to a good butcher shop

A piece of meat can be bought at any store, but you will not know where it came from and how long ago it was cut. It is better to go to a good shop or to the market. Meat is worth buying where it is cut in front of buyers.

When you don't know what to choose, take a ribeye

The best steaks for home cooking- ribeye from marbled beef or on the bone. Marble meat has a special aroma and incredible juiciness. Don't know what is marble beef? This is the one in which there are small streaks of fat.

Pay attention to the thickness of the piece

When you plan to cook a delicious steak, you need a thick piece of meat. If it is large enough, you will get a perfect roast with a reddish center. Can buy large piece, which will then be conveniently cut for the whole family and friends who come to your grill party.

Pick a piece from the center

Always take a piece from the center, not the edge. Whatever steak you want to cook, it is worth remembering that the central piece will be of optimal quality for a good final result and even cooking.

Look for organic meat

Good farm beef has more healthy omega-3s, and it just tastes better. After you try such a product, you will no longer want the usual store-bought steaks.

Go beyond the ribeye steak

If you don't feel like spending money on an expensive steak, you may well choose a different cut of tenderloin. The meat from the shoulder part can be no less tender than filet mignon, and at the same time it costs three times cheaper. In addition, the taste does not suffer at all, some even like it more.

Avoid "improved" meat

Refuse meat with any additives, it is harmful. The same applies to options prepared in advance in the marinade. Meat is often sold in saline solution. This is only to increase the weight of the piece and make you pay more.

Don't cut fat

Fat may not seem very appetizing on an uncooked steak, but that doesn't mean it should be cut off. Remember that fat provides flavor to the steak, so leave it on the meat. This is what will make your dish especially appetizing.

Cut off your skin

If you choose a piece that has skin on it, be sure to remove it before frying. The skin does not get softer during cooking, plus it will make appearance your dish is not entirely aesthetic.

Oil the piece

Use a mixture of olive oil and canola oil, apply before seasoning. Lightly coat the piece with oil on all sides. The oil ensures that the surface of the piece is quickly sealed, which means a juicier result. Do not use pure olive oil. Save it for salads, where the taste will be more expressive.

Don't Use Unusual Marinades

In addition to oil, good marbled steak requires only coarsely ground pepper and quality salt. In this case, the taste will be perfect. Season a little more, because some of the seasoning will be lost during the grilling process, so the taste will be bland if you do not take this into account.

Prepare marinades for unusual pieces

If you decide to go for a less traditional steak, using a marinade will allow you to get more flavor and deal with the tough texture. The simplest marinade can be made from olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard and garlic.

Cook on a clean grill

Thoroughly clean the grill grate with a metal brush after each use, while the metal is still hot. Preheat the grill for thirty minutes before cooking. While it's heating up, brush the grate with oil to keep anything from sticking. But be careful, if you use a cheap butter brush, fluff may remain on the grill. This is a common cause of stomach problems for many people during the summer months.

Fire up the grill with charcoal

Gas grills have also become popular, but it is still correct to use a charcoal grill. Do not use lighter, as it can give the meat an unpleasant taste.

Make sure the grill is hot

The heat quickly seals the surface of the meat, resulting in a juicy and appetizing steak with a pleasant crust. If you are cooking on charcoal, you need to wait until they turn white and are evenly distributed. Do not try to speed up the process by lighting, do not start cooking meat on an open fire. So you will only burn it, the taste will turn out unpleasant.

Don't overheat the grill

A small fire is good, but a strong one is not so good. The grill should be hot on all sides so that you can move the steak across its surface without placing it over too intense a flame. In extreme cases, you can sprinkle the grill with water. You need to try to keep it as hot as possible, but without open flames.

Don't use a fork

It may be more convenient to pierce the meat with a fork to turn it over, but this urge must be fought if you don't want to end up with an uneven cut. The fork pierces the surface, as a result, juice flows out of the meat. This can cause the steak to dry out and become less flavorful. Better use a spatula or tongs. It's the little things like that that make the difference when it comes to cooking the perfect steak!

Do not drag a piece of meat across the grill surface

Don't drag the piece around the grill when you turn it over, just lift it up in one motion and put it back down. Once you have positioned the steak on the hot spot of the grill, leave it there to let the meat cook evenly. When it's ready, pick it up and turn it over to the cooler part. If you flip too often, you will ruin the frying process and lose a lot of the seasoning.

Watch the temperature

Always keep a thermometer handy while frying. In this case, you will not need to guess whether the meat is ready. This is especially handy if you're cooking for a group of people with different cooking preferences.

Create a lattice pattern like a pro

Beautiful lines from roasting are a good addition to the dish. Getting a pattern is very easy. You just need to gently turn the meat at an angle before flipping it to the other side.

be patient

It is understandable that you want to quickly try the result of your efforts, but be patient. When the meat has been cooked, it is worth waiting seven to ten minutes before cutting it. Juices are squeezed out during the cooking process, if you leave the meat on the plate, they can be distributed more evenly in the piece.

Roast a second time

After the steak has "rested" on the plate, place it on the grill and hold for thirty seconds on each side. You can add some salt during the process for a special taste.

Add seasonings

Any gourmet knows that a piece of meat should not be spoiled with sauces, however, seasonings will be quite appropriate. Use pink Himalayan salt, white pepper, cinnamon, brown sugar, chili, espresso all help bring out the natural flavor of the steak.

Pair steak with red wine

Finally, it's time to eat! How to make impressions even brighter? Just add wine! The combination of steak with red wine can transform the tastes of both.