Grilled beef dishes. How to cook meat on the grill

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.

Do not use large amounts of lemon juice or vinegar when marinating meat. 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.

This crucial question has worried housewives for centuries. Well-cooked beef has a narrow odor and high palatability. To make a beef dish soft and juicy, you need not only to choose a piece of meat, but also to prepare and cook it correctly.

For the manufacture we need:

Fresh piece of beef. kefir, spices. onion, kiwi, mineral water, mustard, soy sauce, foil, roasting sleeve, stew pan, kitchen hammer, knife.

1. Before cooking, it is better to marinate the meat. Marinating options:

a) Lubricate a whole piece of meat with plenty of mustard and allow to stand for an hour or two. The meat is then ready to be fried. Before frying, wash the meat from mustard. This option is suitable for hard and decrepit beef.

b) Cut the meat into pieces. Perpendicular to the fibers! Peel the kiwi from the skin, cut into slices. Mix the meat with kiwi, marinate for 15 minutes. Do not overcook, otherwise the meat will be too soft. Suitable for medium hard beef.

c) Prepare a marinade from kefir with spices. Place pieces of beef in it and leave overnight, in the morning the meat can be baked or fried.

d) Soak the beef in mineral water, leave for a few hours. This option is suitable for soft and medium firm beef.

Marinades for beef

Marinade for beef lemon spicy. 1-2 teaspoons of salt, juice of 1/2 medium lemon, 2 teaspoons (without top) of red hot ground pepper. Mix salt together lemon juice and red hot ground pepper. Gently rub the pieces of meat for frying with the spicy mixture and allow to stand for about an hour.

Marinadefor beeflemon garlic. Juice of 1 lemon, 1 - 2 medium onions, 1 tsp. dark ground pepper, 2 - 4 cloves of garlic, 1/2 tsp. salt, 0.5 cups of water. Mix lemon juice with cold boiled water. Add finely chopped onion, dark ground pepper and garlic cloves mashed with salt. Pour prepared chopped pieces of meat with cold marinade and leave for 2 - 2.5 hours.

Marinadefor beeflemon with onion. 1 large lemon, 1 huge onion, 3-5 large cloves of garlic, 1 teaspoon salt, 2-3 bay pages, 1/2 tsp. ground dark pepper.

Prepare a mixture of freshly made lemon juice, onion sliced ​​into narrow rings, garlic mashed with salt, chopped bay leaf and ground dark pepper. Mix the mixture well with pieces of meat or poultry, put them in a bowl and compact with your hands. Marinate meat under light pressure for 2-3 hours.

Marinade for firm beef. 0.5 liters of water, 0.5 liters of 3% vinegar, 1 teaspoon of salt, 1/2 teaspoon of sugar, dark allspice, dark ground pepper, bay leaf, cloves to taste, juniper berries to taste. Boil spices in water for 8-10 minutes, add salt, sugar, vinegar, allow to boil, then strain and cool.

Pour the marinade over the meat and put in a cold place for 2-3 days. With this marinade it is possible to pour the meat of large game, and, the hard meat of dilapidated animals or the carcasses of dilapidated birds.

Marinade for beef skewers. 2 pcs. onion, 1 tsp coriander seeds, 2 tsp. salt, 1 tsp. ground black pepper, 2-3 tbsp. l. wine vinegar. Prepare a mixture of finely chopped onions, salt, dark ground pepper, ground coriander seeds, taken to taste and diluted in wine vinegar. Mix the prepared meat with the marinade mixture with your hands and lightly compact. Cover the dishes with a lid and keep in a cool place from 12 hours to 2.5 days.

Marinadefor beefwith kiwi. Beef - 0.5 kg, kiwi - 1 piece, a mixture of peppers "Santa Maria" - a mixture of peppers. dark, white, chili; paprika, coriander, mustard seeds, garlic, sea salt (21%), onions, tomatoes, turmeric) - 0.5 tsp, Salt, Garlic (heads) - 1.5 pcs, mayonnaise - 2 tbsp. l. mustard - 2 tbsp. l, Sauce (tkemal) - 2 tbsp. l. kiwi - 1 pc. In a separate bowl, put 2 tablespoons of mayonnaise + 2 tablespoons of mustard + 2 tablespoons of tkemali. We cut the kiwi into small plates. Squeeze out the garlic. Add spices and stir vigorously. We knead the kiwi with our hands. Thoroughly rub the meat with this marinade, trying to get into all the cuts. We put in a container for marinating and send it to the refrigerator for 12 hours. Later the meat can be cooked.

Marinadefor beefwith red wine. 0.5 kg. beef, dry red wine - 1.5 cups, carrots - 1 pc. onion - 1 pc. parsley - 1 bunch, bay leaf - 5 pages, cloves - 4 buds, rosemary - to taste. Coarsely chop the peeled carrots and onions. Finely chop the parsley, break the bay leaf with your hands. Add all of the above to the meat pot, plus rosemary and cloves. Fill with wine and, having covered with a lid, send it to the refrigerator for 12 - 18 hours.

0.5 kg. beef, soy sauce - 200 gr. olive (or vegetable) oil - 200 gr. lemon juice - 5 - 6 tbsp. spoons, garlic - 1 head, ground dark pepper, salt - to taste.

Squeeze the garlic through a press or grate on a large grater. Mix it with pepper and salt. Pour oil and lemon juice into soy sauce, send garlic and pepper in the same direction. Pour the resulting mixture into a piece of meat in a saucepan and refrigerate for 3-4 hours.

Meat 0.5 kg, soy sauce -2 tbsp. lemon juice - 1 tbsp. corn starch - 1 tbsp. dry red wine - 1 glass, ginger (ground) - 1 tsp. garlic - 1 clove.

Rinse the meat and cut into narrow slices. Mix all the ingredients for the marinade and pour over the prepared meat. Put in the refrigerator for 3-4 hours. Fry the meat in a frying pan, in oil heated to 180 ° C until brown.

2. In the oven, meat can be cooked in several ways:

- put the pickled meat in foil, pack well, bake in the oven.

- for beginners in the kitchen, it is very convenient to cook meat in a roasting sleeve. To do this, remove the meat from the marinade and place in the sleeve. Pinch the edges of the sleeve with special clips and bake in the oven.

Place a layer of chopped onions on a baking sheet. Stuff a piece of beef with pieces of bacon, lay on the onion. Bake in the oven. During cooking, often pour a piece of meat with the juice that stands out.

4. Pieces of beef can be stewed.

- cut the meat into small pieces, add spices and beer, simmer over low heat for 1.5 hours.
- put pieces of meat in a saucepan, add spices, warm broth or water. During the stewing, add a little cognac or dry red wine.

Note:
Beef is best cooked in a huge piece. If you doubt whether the finished meat turned out to be soft enough, then cut it into very narrow layers across the fibers.

1. Fry a large piece of meat in a pan before baking in foil. On a huge fire and without oil. The meat juices will remain in the beef, making it juicy and tender. This method is for gourmets and increase male potency.

2. Method to fry meat from soft and fresh beef.

Prepared pieces of meat, 1-2 cm thick, put on a very hot frying pan and fry over a huge (large) fire until crusty (10-15 seconds for each side), without oil.

Perhaps with the addition of wine (approximately 1 tablespoon for any piece of red semi-sweet - despite the fact that semi-dry and dry wine is also possible). After that, reduce the gas and simmer the meat for 2-3 minutes for each side in the resulting juice. Salt at the very end.

3. If you have a kitchen hammer and little time, then portioned pieces beef can be beaten off before cooking. Those. make chops. Hammering is the most common method of tenderizing beef.

To do this, cut the meat into pieces 1-3 cm thick across the fibers. The direction of the cut is very important for the softness and juiciness of the dish. When beating the meat, it is possible to pepper, but not salt. When frying, meat is salted, in most cases, at the end.

Cooking Tips marbled beef. - marbled beef does not require marinade, since high-quality meat has a natural, gentle taste and is quickly prepared. It must not be overcooked, otherwise the meat will become hard and lose juice.

It’s a great time - the weather pleases, all things in the country have been redone. It's time to buy instead pork skewers cook a real steak - according to all the rules, from a beef sirloin, on a coal or gas grill, with unusual sauce espresso.

Loin steaks - striploin with espresso sauce

Frying mode: direct strong heat (230-290 °C)
Frying time: 6-8 minutes

For 4 servings:

• 4 beef steak from the sirloin, each 300-350 g, 2.5 cm thick, cut off excess fat
• 2 tbsp. l. olive oil
• ¾ tsp major sea ​​salt
• ¾ tsp freshly ground black pepper

For sauce:

• 1 st. l. butter
• 2 tsp finely chopped shallots
• 1 garlic clove, pressed through a press
• 120 ml ketchup
• 4 tbsp. l. strong natural coffee or espresso
• 1 st. l. balsamic vinegar
• 1 st. l. brown sugar
• 2 tsp ground chile ancho

1. For the sauce, melt in a small saucepan over medium heat. butter. Add the shallots and, stirring frequently, sauté for 3 minutes, until translucent. Add garlic and sauté for 1 more minute. Add remaining ingredients, bring sauce to a boil and lower heat. Stirring frequently, simmer the sauce over low heat for 10 minutes until thickened. Remove from fire, cool.
2. Brush the steaks on both sides with olive oil to keep them from sticking to the grill. Salt and pepper - thanks to the oil, the spices are better kept on the meat. Leave at room temperature for 20-30 minutes.

1. Prepare the grill for direct high heat. Clean the grill grate with a special brush. Lay the steaks diagonally on the wire rack at a 45° angle. Cook with the lid on high heat.

1. After 1-2 minutes, lift the meat with tongs - but not with a fork! Rotate the steaks 90°, close the lid and cook on high heat for 1-2 more minutes.

1. Turn the steaks over and you will see that they have a beautiful cross pattern. Fry until desired doneness (6-8 minutes - light doneness, meat inside remains bright pink). If you wish, you can do the same pattern on the other side.

1. Remove the steaks from the grill and let them rest for 3-5 minutes. At this time, the internal temperature of the meat will continue to rise for a few more minutes (by about 2 °C), and the meat juice will be distributed more evenly.
2. Serve along with the sauce.

How to cut sirloin steaks (thin edge)

1. If the loin beef carcass(thin edge) buy whole, you will get the best steaks at a bargain price.
2. It is advisable to cut off as much fat as possible covering a piece of meat from above.

1. Separate the meat with streaks of fat from the thin edge.
2. From the whole loin, cut the steaks of the required thickness.

1. Trim excess fat from the steaks, leaving a layer about 0.5 cm thick.
2. If you don't use all of the steaks, freeze the rest.

How to cook steaks on the grill: 5 rules

1. Salt in advance. Surely you have heard more than once that meat should not be salted before frying. It really is. But if the meat is salted and left for 20-30 minutes, then the salt will dissolve in the released juice, which contains sugar and proteins. This mixture will turn into an appetizing crust when frying, so that the taste of the steak will become more intense.
2. Room temperature steaks cook faster. A well-done steak should be crispy and ruddy on the outside, and tender and juicy on the inside. If the steak is cold, it will take more time for the meat to reach the required degree of readiness, which means that by this time the outside will already dry out and burn. Therefore, before cooking, keep the steaks for 20-30 minutes at room temperature: this way they will turn out more juicy.
3. The hotter the heat, the more flavor. Professionals often cook steaks on high heat. They know that roasting meat at a high temperature brings out its flavor, so they cook their steaks so that the outside of the meat turns dark brown. And do not believe those who will try to convince you that because of the intense heat, "the pores on the surface of the meat will close" - all these are fairy tales.
4. Thick steaks require more manipulation. Thin steaks work best when cooked at high heat (if flames appear during frying, take appropriate measures). But steaks thicker than 2.5 cm are best cooked using a combination of high and moderate heat, otherwise they will be charred on the outside and not fried on the inside. After browning the steaks on both sides at high heat, transfer them to an indirect heat zone - they will come through.
5. The main thing is to correctly calculate the time. In high heat mode, the meat juice and fat from the steaks evaporate instantly. As a result, the meat becomes less juicy. In order to retain as much juice as possible in the steaks, it is important to remove them from the heat in time. Usually steaks from pinkish-red (low degree of roasting, medium rare) in 1-2 minutes become half fried (medium degree of roasting, medium), and then almost fried (medium well). Therefore, you need to be constantly on the alert. And remember: a steak that is taken off the heat too early can be cooked later, but it cannot be made juicy again!

Comment on the article "How to cook a beef steak on the grill: 5 rules"

How to cook beef steak on the grill: 5 rules. Beef steaks: recipe and tips for cutting meat. I liked it very much - the meat is "fleshy" :), not a single bone. it is generally used in habitats for barbecue. tastes so so to me. does not want to repeat.

How to cook beef steak on the grill: 5 rules. But the most important difference is the butcher's shop with a large selection of marbled beef. Visitors have the opportunity to choose and buy fresh beef at home and cook for free...

Hot dishes. Cooking. Cooking recipes, help and advice on cooking, holiday menu and reception of guests, selection of products. Beef steaks: recipe and tips for cutting meat.

You can’t fry them on a simple grill at all? Fix the grate with the prepared product over the coals and close the grill with a lid. From time to time it is necessary to open the valve on the lid - then the temperature inside will not be too high and the product will not dry out.

ham steak. Learn to cook! Cooking. Culinary recipes, help and advice on cooking, don't let the holiday spoil half a kilo of ham :) tell me how to properly and tasty make a steak How to cook a beef steak on the grill: 5 rules.

How right?. Learn to cook! Cooking. Culinary recipes, help and advice on cooking, festive menu and reception, choice How to cook barbecue, steak, chicken on a gas grill. How to grill: temperature and safety rules.

I bought katran steaks. They are usually fried (salt-pepper-roll in flour-and fry?), Or what are the subtleties (soak there in something, etc.), or is it better to cook in the oven? My children love everything about sharks, I decided to make a surprise for dinner...

And when you fry fish on coals - on the grill, what to do so that the fish does not stick to the grill? They fried it on the weekends - so when they turned it over, most of the skin just flew off and stuck to the grate, I had to remove it separately.

Grilled salmon garnish. Learn to cook! Cooking. Grilled salmon garnish. I'll have salmon for dinner. Regular grilled steaks with salt and pepper. And then I thought: what kind of original vegetable garnish to make for it?

Grill pan. Kitchen appliances. Cooking. Recipes, Cooking Help & Tips, Holidays What do you need to do to make a steak tender and juicy but not bloody? Tell? And what else can be done in this pan?

How to cook beef steak on the grill: 5 rules. Veal is better, beef very often turns out to be tough, but pork, so it’s unlikely that you will get it wrong! Despite the fact that I often came across opinions that a good steak cannot be cooked at home.

Grilled chicken in a gas oven. Learn to cook! Cooking. Culinary recipes, help and advice on cooking, festive menus and receptions, food selection. People, don't let them die! I have never cooked on the grill for lack of it in my stove ...

I understand correctly that for this business it is enough to take meat-chicken-fish (by the way, marinate or How to adjust the gas grill for cooking in indirect heat mode? Clean the grill grate with a special brush. Put the steaks on the grate according to...

How to cook beef steak on the grill: 5 rules. Shish kebab - fast: recipe for marinade and ketchup in a bowler. How to cook meat? 3 grilled chicken skewers recipes. It's all about the marinade! Of course, you need meat, and better - chicken: chicken kebab easier to marinate, and...

Steak. Learn to cook! Cooking. Cooking recipes, help and tips for Remove from grill, cover with foil for 1-2 minutes. The meat turns pink in the middle and with This is about how to fry in a pan, then there is an answer about the steak - in the sense of grilling, but this is trickier ...

How to cook steaks on the grill: 5 rules. It's a great time - the weather pleases, all things in the country have been redone. Try to cook french dish beef bougignon, lamb stew with plums, or chicken stewed in sour cream.

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. Set the grill on the grill for heating, cut the onion head in half and dip 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.

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

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.

• why fat steak is better than thin? 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.

1. 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.

2. 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 result 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.

3. 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.

4. Turn meat frequently. 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

5. 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.

6. 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.

7. 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.

8. Make a marinade with soy sauce, lemon, garlic and honey. This marinade is the classic marinade base for a barrel steak (flank steak), but 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.
9. • 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, 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 a marinade that has been in contact with raw meat, - this way harmful bacteria can get on the meat and you can 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.