How to Grill Meat: the Secrets of the Real Steak

Steak is not just fried meat. It is prepared exclusively from beef, but not every part of beef will do. In stores, you can buy special pieces of meat of thoroughbred bulls and calves, which are fed separately from the rest of the cattle. Steaks come in many forms, it all depends on the structure of the piece, the presence of veins and fat. For example, “T-bone steak” consists of fillet on the bone, and the famous “New York” steak is a strip loin, a loin piece of lumbar. It’s too long to learn the cooking techniques of each dish separately, so we will proceed to the basic rules of cooking.

EVERYTHING YOU NEED TO KNOW ABOUT MEAT

According to https://grillfaq.com/, you can grill pork, lamb, and turkey using the steak technique. But none of these types of meat will become a real steak. Choose only beef – special pieces, loin parts of the lumbar, shoulder blades, and the least overloaded muscles. They will cost more than ordinary pieces, but the texture is significantly different. When frying, a regular piece will be dry and hard, a special piece will be soft and juicy.

Never fry fully defrosted meat. The meat should not be with ice, but not quite warm, about 37-38 degrees Fahrenheit. Take the pieces out of the refrigerator and be sure to do the following steps:

  • Beat with a meat mallet to the desired thickness. The standard size is about 5 mm.
  • Pat it with a cloth or paper towel to remove excess moisture.
  • Take olive or vegetable oil, and grease each side gently.
  • Add salt and pepper. You need to salt before frying, but you can do this when the piece is well cooked as well.
  • Send it to a hot grill.

If you still decide to buy a regular tenderloin, let the pieces marinate for several hours. We recommend red wine marinade, as for barbecue: for 1 kg of meat you will need 150 ml of table wine. Add onions, garlic, and spices. Leave for 1 hour. That way beef will become softer after roasting.

EVERYTHING YOU NEED TO KNOW ABOUT COOKING TECHNIQUE

If you have a charcoal grill, take thicker slices, so that the meat does not quickly fries up. On electrical equipment, you need to set the temperature of Medium or Medium Rare – this is the optimal degree of frying for all gourmets. When cooking, remember one simple rule – parts of the grill should be equally heated, for this, evenly distribute the coal along the bottom of the frypot.

When the pieces of meat begin to fry, do not flip them over until the lower part is covered with a crust. During grilling, you can flip it over just once. Turn over with tongs or a metal spatula without piercing a piece. If you pierce or make a small incision, all the juice will run out and the dish will turn out dry. To check if the steak is ready, press on it with your finger. A well-cooked steak will be firm, rare or with blood – soft. When the dish is ready, put it on a warm plate and cover with foil. Let it sit for 10 minutes, and then it can be served. Fresh vegetables are harmoniously combined with it, make a simple salad of tomatoes and cucumbers, season with olive oil, and your picnic lunch is ready.

 

Gabriel is dedicated to bringing the latest Andover news within a minutes notice. E: Gabriel@andvillages.co.uk T: 44 7366386033