What do we eat

For many, steak is chicken, pork, lamb, fried in a frying pan or coals. 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 satiety 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 standard, which makes excellent steaks. The most popular product is choice, followed by select. Most restaurateurs use choice - this is the best option: it is moderately fatty, moderately tender.

How to Grill a Good Steak: Thickness

It is believed that the thicker they are, the better - they are easier to prepare. There is a lot of trouble with a thin steak - you need to be constantly on guard so as not to turn it into a sole, not to let the juice leak out, or to catch the marbling. 2.5 centimeters is your option.

Preparation: do you need to wash and beat?

It's no secret that meat needs to be washed if it was purchased at the market; in vacuum packaging there is no need to do this. Afterwards you need to dry it thoroughly - it is better to use a towel for this purpose. You cannot throw beef and water onto the grill - coals do not like moisture. And the dish will turn out tasteless.

But there is no need to carry out the second procedure, even if we bought regular beef tenderloin. Remember: you shouldn’t cut off portioned pieces. You are not going to treat your guests to splints.

How to make steak from meat: the subtleties of marinating

Leading restaurateurs advise: the simplest marinade is enough for beef; no need to flavor it big amount spices and herbs. This will dull the flavor rather than bring it out. A time-tested option is grape seed oil with thyme, rosemary, pepper or garlic - dry or crushed.

This is a simple steak marinade. He is the best - nothing more. An analogue that does not require costs is salt, pepper, onion.

What to fry with

On charcoal grill- For example, . We want direct, high heat, which is easily achieved by cooking the meat on the grill. In addition, the kamado has a canopy, 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 juicy beef with a smoky taste.

How long to keep steaks on the grill

So, we have everything we need - a grill heated to 220-290 degrees, marbled meat that has been in the marinade. What do we do next? We cook based on the following degrees of doneness:

3 minutes on each side – medium rare (the beef is a little raw inside, but quite juicy and tender).

5-6 minutes – medium level or medium. Without blood, lightly fried inside - pink on the cut, juice flows from it. A universal option if you need to feed a large company, but don’t have time to understand the tastes of those gathered.

9 minutes – medium well. Beef that is well baked on coals, the juice becomes colorless and transparent. Typically restaurateurs do not use this degree for marbled meat– due to rendering of fat, loss of juiciness.

There is also well done and too well done (9-10 minutes), but these options require total frying - 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 tenderness, 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 sit so that it warms up to room temperature.

We remind you: the dish about which we're talking about, can only be made from beef. Other options (lamb, pork, chicken, fish) can also be grilled, but this does not make them steak.

The ideal thickness for portioned pieces is from 2.5 to 4 cm.

If you have uncut marbled meat, it’s not a problem. It must be cut strictly across the grain.

Tender pieces are prepared from the back muscles - the least loaded.

How to properly handle grilled beef? You can put it in with your hands, but it’s better to use tongs to turn it over. Large pieces You can fry on a special grill. Make sure that there is no direct contact between the fire and the meat - if this happens, the production of carcinogens will begin.

How do restaurateurs check readiness? There is one proven method: press the meat with your finger. If the dent disappears quickly, the piece is still damp, you need to return it to the grill. Slow return to shape - medium done.

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 need to 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

An unusual option, right? For it we need 4 serving pieces (each approximately 350 g), a couple of tablespoons of olive oil, salt and pepper for the marinade. And also the ingredients for the sauce:

Butter – 30 g

Shallots (cut finely) – 1.5 tbsp.

Garlic, crushed under pressure - 1 clove

Ketchup or tomatoes in own juice– a little more than half a glass

Strong freshly brewed coffee – 5 tbsp.

Balsamic – 1 tbsp.

Sugar - to taste

Ground hot peppers– 1 tsp.

First we prepare the dressing. To do this, put the butter in a pan, wait until it melts, add finely chopped onion, stir and cook until the rings are transparent. Then 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, remembering to stir, until the contents have a thick consistency.

Afterwards we will start preparing the meat. Brush the steaks with oil on all sides, rub with salt and pepper, then leave to marinate for half an hour.

Don't forget to prepare the grill - we need high heat (up to 290 degrees). As soon as the temperature rises to the desired level, place the meat on the grill and close the dome. After 2 minutes, turn with tongs and 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 foil for 7 minutes. Serve the dish with sauce.

Spicy and juicy

To prepare this version we will need butter (20 g), a couple of rosemary sprigs, an onion, olive oil (2 tbsp), a clove of garlic, a mixture of peppers, salt and parsley sprigs. Another important ingredient is cream - if you are taking care of your figure, you can take it with minimal fat content.

First, prepare the steaks to go on the grill. Rub them generously with salt and a mixture of peppers, coat them with oil mixed with fragrant rosemary and garlic crushed under a press. Afterwards we put all this splendor on the grill. In terms of time, we again focus on the selected degree of roasting. Remove the finished meat and leave for 7 minutes.

We make pepper sauce - our dish will be served with it. Sauté the onion in oil along with the pepper. When it turns golden, add cream, salt, and cook until thickened over low heat. Then turn on the blender and grind all the ingredients until a homogeneous mixture is obtained. Serve with sauce, garnished with parsley leaves.

In wine

Another recipe for making 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. Same here: coat the portioned pieces with oil, salt and pepper, place 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 wine into a saucepan, heat it, bring to a boil. After 4 minutes of waiting, add soft butter cut into cubes, pepper, salt, and bring until thickened.

Classical

This is an incredibly simple recipe that uses rosemary and... olive oil and garlic, sea ​​salt and pepper. You'll also need lemon.

Cover the beef, which is already waiting for us on the plate, with salt, pepper, and soak it in oil on all sides. Leave for 5-10 minutes. Then put it on the grill, fry for 3 (or more) minutes, don’t forget to turn it over. At the last turn, rub the meat with garlic, lightly tap the surface with a sprig of rosemary.

Place 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. Then transfer the beef and 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 a video so you can see how to make a delicious steak from marbled beef Houses. We never tire of repeating: go out into nature, fire up the grill and surprise your friends with new culinary discoveries.

Have you decided to treat yourself to a delicious dinner of pork steaks cooked on an electric grill?! Homemade fried potatoes with herbs and tomatoes are ideal as a side dish.

To prepare such an appetizing dish, we take pork steaks, approximately two centimeters thick. Before grilling the meat, marinate it thoroughly.

As a marinade, we will prepare the following sauce, in which we will let the meat steep for several hours. The marinade requires the following ingredients:

- olive oil;

– lemon acid(a couple of tablespoons of lemon juice);

– two cloves of garlic;

– two onions;

– mustard – spoon;

– dried basil and parsley;

– salt, pepper (to taste).

How to cook steaks? In a large bowl, mix all the ingredients and add the pork steaks. Place the marinated meat in the refrigerator for a couple of hours.

Half an hour before placing the steaks on the electric grill, you can prepare the side dish. We made it as a side dish fried potatoes in lard. To do this, heat the frying pan, chop the lard and place it on the heated frying pan. We wait until the lard begins to melt and release fat, then add the diced potatoes. During frying, add salt to taste.

Before laying out the meat, preheat our grill to a temperature of 230 degrees. When the temperature is reached, lay out our pieces steak and carefully cover with the top panel so as not to squeeze out all the juice.

In order for the meat to fry to medium doneness MEDIUM RARE, keep it on the grill for 4-5 minutes. There will be almost no blood, but steaks will remain juicy and at the same time will be a delicate pink color. Before removing the meat, take a saucepan and put foil on the bottom. Place the prepared pieces into it and wrap it. Leave in the saucepan for 5-10 minutes.

When the steaks are ready, place them on a plate with freshly cooked potatoes. Tomatoes and herbs to taste. I almost forgot: the onions left in the marinade can also be perfectly grilled.

The idea of ​​grilling steak seems very simple. Cut, salt/pepper, place, wait, turn over. But in reality, there are a number of nuances, without taking into account which people spoil meat even with such a simple process. This article will walk you through the 10 most common cooking mistakes from start to finish, and will help you correct the mistakes and cook the best grilled steak of your life.

Selection of thin steak

Meat thinner than 2.5 cm is not suitable for steak and yet it is often sold as “steak meat”. The fact is that at high temperatures (at which meat is supposed to be cooked on the grill), such thin pieces cook very quickly: the inside of the meat will be ready long before the steak reaches a good browning and receives marks from the grill (they form a special crust - the most relish). For optimal results, you'll want meat that's 3.8 to 5.1 cm thick. If you have nothing but thin steaks on hand, grill them straight from the refrigerator (not the freezer!) to slow down the internal cooking of the meat until the outside will not be fried.

Burning spices

The grill produces very high heat, burning off most of the spices applied to the meat (yes, including ground black pepper) as soon as the spices come into contact with the hot metal grate. Unless you get a kick out of the smell and taste of burnt spices, apply all(!) seasonings after grilling the meat and while finishing cooking the steak away from direct heat. While the steak is resting (what that is - see below) after cooking, you can also add spices to it in the form of a popular butter mixture.

Cooking meat without salt

It is a myth that salting a steak before putting it on the grill will dry out the meat. It would take several days and cups of salt for something like this to happen. Salt - in reasonable quantities - interacts with the proteins and natural sugars in the steak, which begins the process of tenderizing the meat, which also enhances the taste. Use coarse salt High Quality (best options commonly found among kosher and sea table salts) and shake a pinch once or twice over each side of the steak over a plate, then rub the salt well into the meat. And do this 24 hours before using the grill.

Grilling wet meat

It is wrong to take meat out of a store package and immediately place a wet steak on a hot grill grate: you will end up with steamed meat. The moisture on the surface of the steak will immediately turn into steam, which will immediately begin to process the meat, which is why the latter will not fry as expected - with a brown crust. Use paper towels or a good napkin to blot the surface of the meat before grilling.

Too much a large number of vegetable oil or cooking oil

Coating the grill grate with oil or fat right before placing the meat on top is a very bad decision. If the grill is heated to 230 degrees - the ideal temperature for crispy meat - most oils will produce smoke. A small amount of oil, applied in a thin layer with a brush to the salted, dry surface of the steak, will help to evenly distribute the heat over the surface of the meat. But once the steak turns brown, the surface proteins begin to release from the grill grate, eliminating any further need for oil.

You forget to clean the grill

Do you think you would drink beer from a dirty glass? It's the same here. In addition, leftover food, burnt fat and sauce can kill the taste of meat. . And if your grill has a cast iron or bare steel metal grate, seasonally treat it with a neutral vegetable oil: This will prevent rust and refurbish the grill so that it distributes heat better.

Using direct fire only

This temperature is good for getting a crispy crust, but not for cooking the inside of the steak. If you use only direct heat on the grill, you will end up with an undercooked steak with a perfect crust, or a well-cooked steak but burnt on the outside. To cook an exceptionally flavorful steak, sear the surface of the steak over the highest direct heat, then move the meat to indirect heat and finish cooking the steak there. By the way, these can be different areas of your grill. A similar technique is used in restaurants.

Setting the browning temperature too low

As mentioned above, the minimum temperature for steak should be 230 degrees. Otherwise, you won’t get a crispy crust, but more long time grilled will result in dried out meat. Once the steak has browned, move the meat to a lower temperature area with indirect heat and finish cooking there.

You trust your own palm more than a cooking thermometer.

There are many tricks to check the doneness of a steak. They are fine as long as you cook the same meat at the same thickness every time. Well, since even the meat itself of the same direction often differs, not to mention its thickness and type of cut, it is necessary to use an accurate instant-read thermometer. The thermometer must be inserted from the side and all the way to the center of the piece.

Cutting hot meat

The grilling process shrinks the inside of the steak, squeezing out the moisture that the crispy crust on the outside holds. If you cut the meat immediately after grilling, the juices will spill all over the plate and the meat will be a bit dry. Allow the steak to rest after grilling to allow the muscles to reabsorb some of the moisture. As the meat cools, the juices will also become more viscous, so they will remain in the steak as you cut.

Do you like healthy and wholesome food? An electric grill will help you preserve everything useful material and vitamins in foods! With its help, you can quickly and deliciously cook shish kebab, fish with a golden crust, fry chicken, bake vegetables and fruits, bake pancakes, pies, pancakes and pies. It's not yet full list dishes that are cooked on the grill. An electric grill improves the taste of food and cooks it so that it is easily digestible by the human body.

It deservedly enjoys the love of millions of consumers; it is practical, convenient, and versatile. True gourmets have already appreciated the delicious taste of dishes that can be prepared using this modern household appliance. All dishes have unique taste and excellent appearance! Both novice chefs and kitchen masters can cook on the grill.

Safety rules when working on an electric grill

• Connect the appliance only to a proper, safe, grounded electrical outlet.
• Multi-pin socket models cannot be used.
• You cannot cook food indoors without a hood and a window.
• Protect contact points from moisture.
• Install the device strictly on a flat surface.
• You only need to insert the thermostat into the grill before plugging the cord into the outlet.
• Small children should not be allowed near equipment.

Benefits of Grilled Food

Grilling pork, lamb, beef or chicken cannot be compared to other cooking methods, it is suitable for obtaining a perfect golden crust. Fish, meat, vegetables and other food cooked on an electric grill are healthy foods, they are cooked without oil, they do not contain excess fat, cholesterol, carcinogens, harmful resins from real coals and a poisonous burning smell.

Cooking food using this household appliance is a simple process; it allows even inexperienced cooks to create tasty and appetizing dishes. The grill is used to prepare hot appetizers, pancakes, pancakes, sandwiches, meat, vegetables, fish, fruits, pies and pies. When starting preparation, you should remember that it will take much less time than with the usual method.

To cook juicy, tender meat, it should not be soaked. A knife will help remove dirt (if any): scrape or remove the top layer. Cold meat needs to be warmed so that the steak is at room temperature. Vacuum-packed meat should be taken out a day before and placed in a napkin in the refrigerator to breathe. The electric grill must be preheated to the desired temperature. The meat is first rubbed with spices and salt. While frying, you can sprinkle the steak with pepper. The meat, fried for 4 minutes, is placed on a napkin and covered with foil for 8-10 minutes to finish cooking.

Vegetables

Before frying, vegetables (zucchini, peppers, onions and others) need to be cut into circles or plastics no more than 1 cm thick. Then add a little salt and place on the grill surface. The frying process will take 4-8 minutes.

Fish

It will take very little time to prepare. Take any fish, add spices and herbs. Large fish cooked at 200 degrees. You can cook directly on the grill panel or place the pieces in foil and add butter for juiciness.

Steak is also steak in Africa.

Fact. Not all steaks are the same in structure and, accordingly, need to be grilled differently. Skirt-thin steaks should be fried quickly and over high heat. Thick ones or with a T-shaped bone require frying with two heat zones - high heat and medium, so that the meat is well fried. It is better to pound fibrous steaks a little before cooking and cut them into thin strips along the grain before serving. Tender steaks such as fillet require more delicate handling. For example, it is better to coat them with oil or a special marinade, or you can also fry them after rolling them in breadcrumbs.

Myth No. 2.

Before cooking steak should be at room temperature.

Fact. Steak at room temperature is a disaster and no decent steakhouse in the world does that. Steak, like any other meat, should be ice cold. When meat hits the grill, it heats up quickly.

Myth No. 3.

Salt makes the steak tough, so you shouldn't salt it before it goes on the grill.

Fact. Adding plain or sea salt and freshly ground black pepper before the steak hits the grill creates that crispy crust and flavor that properly cooked steaks are known for. Season with salt and pepper just before you place them on the grill. But not an hour before. In this case, the salt will wash all the juice out of the steak and it will turn out tough and dry.

Myth No. 4.

The best tool for flipping steak on the grill is a special barbecue fork.

Fact. The fork pierces your steak and precious juices flow out. It is better to use special pliers for turning meat.

Myth No. 5.

The steak needs to be turned frequently while it cooks on the grill.

Fact. All steak cooks turn it only once during the entire process. Why? Because then the steak will have a nice crispy crust.

Myth No. 6.

The best way to tell if a steak is done is to score it with a knife.

Fact. Again, we remind you that cutting or piercing the steak results in loss of juice. The best way Finding out what stage of cooking your meat is at is all you have to do is poke it with your finger. A rare steak will be tender, a medium-rare steak will be firmer, and a well-done steak will be tough and firm.

Myth No. 7.

Steak should be eaten hot, piping hot.

Fact. Steak fresh off the grill will taste tough and dry. It's best to let the steak sit on a warm plate for a couple of minutes before serving. This will allow the meat to rest a little and make it more juicy and tender.

And finally, as a final touch, before serving the finished steaks, brush them with melted butter, olive oil or melted lard - this will add shine, flavor and juiciness.

Enjoy your meal.