Nothing could be better than a perfectly cooked grilled steak. To make a delicious steak, you need to choose the right piece of meat, as well as the way of cooking. Steaks need to be perfectly seasoned with spices to please the delicate taste of the guest.
- CORRECTLY CHOOSE MEAT
Perhaps the best steaks to start grilling on are the rib steak and riba. They have the highest marbling, and therefore, the margin of juiciness, so they are difficult to cook incorrectly. Always look at the piece before cooking. The more internal fat in it, the longer you can cook it without losing its juiciness. Do not try to cook a steak from cheap beef, no matter how hard you try, the result will not be worthy.
- SOMETIMES ARE NEEDED TO USE MARINADE
If you do not want to spend money on premium parts of beef, consider buying inexpensive parts and prepare them using marinade. Marinades work well on not the most expensive pieces, such as sirloin, flank steak, ramp cap, flap mit, etc. They will not turn them into expensive steaks, but will make them much softer.
- GIVE ME MEAT TO ACHIEVE ROOM TEMPERATURE
Before cooking, always let the steaks lie at room temperature for a couple of hours. Meat directly from the refrigerator usually has a temperature of about +3 degrees Celsius. In order for you to get a good steak, start cooking at an internal temperature of meat from 10-12 degrees. As a result, starting to cook a piece of room temperature, you will get a more uniform roasting, color and texture of the meat.
- USE OIL
I recommend using a mixture of rapeseed and olive oil before applying spices. Appropriate proportions of 80/20 or 90/10. Apply oil with your hands so that a thin layer covers the entire steak. Burning the oil will quickly create a dense crust at the steak, which will preserve all the most delicious juices of meat inside the steak, and also give the surface a beautiful appearance. It is not necessary to use olive oils of cold pressing. They not only have a very pronounced taste and aroma, but also burn out carcinogens at times, leave Extra Virgin for salads.
And here's another little trick: take the tongs with a small tightly twisted kitchen towel, dab it in butter and lightly grease it before making the grill grill or grill. The result will be even better!
- LESS SPICES
Good meat with a pronounced marbling for obtaining the best taste and aroma requires only two simple spices: black freshly ground pepper and sea salt. Do not be afraid to pour and pepper slightly more than usual when cooking meat, because some of the spices will just burn. But to add spices, especially salt, in advance it's not exactly worth it - salt even for 10 minutes will draw moisture out of the meat, but this should not be allowed!
- FOLLOW THE FIRE
We need a strong fever. He will quickly make a crust of the right kind outside, but the meat inside will not have time to fully fry. When there is a small flame in the coals, this is excellent, then the heat is sufficient, but if there is a lot of flame, we must act urgently. Keep all parts of the grill hot, for this purpose the coals should be everywhere uniform layer. This is to ensure that you always have a spare place, where you can shift the steak, if under it a strong flame from the dripping fat. Try not to extinguish the fire with water, as it sharply chills the surface of the grill and meat.
- DO NOT "PEREL-RETRACT"
Do not turn the steak too often, and also constantly move the grill, so you burn all the spices on it and ruin the grill pattern. Quickly and confidently take steak with forceps, and turn one turn, immediately putting it and orienting it the way it should.
- REST
Even when you take meat off the grill, its temperature continues to grow for a while, this is due to the redistribution of internal juices. Do not cut the steak right away, let him lie down in the open air for about five minutes (give a "rest"). So you will get a more gentle dish with a uniform color, due to the fact that the internal juices due to the pressure of external heat, driven to the very center of the piece, will be redistributed throughout the whole area of the steak. If you cut the steak too soon - the meat "sprinkles" with juice and completely flows out onto the plate.
- MAKE THE IDEAL
I advise after "rest" to return the steak to the grill for another 30 seconds on each side, so that when served it is flaming, smoking and looking more appetizing. A small pinch of salt on the steak will be an excellent end.
The bad news: now you are the only one who is trusted to make meat in your campaign, so use the instruction with caution
- CLEANING
Finally, I recommend cleaning the grill while it's still hot. If you wait until it cools - clean the soot, grease and soot will become much more difficult. Use special brushes and it will take you no more than 10 minutes, but the grill will be ready for use at any time.
BON APPETIT!!!!
Great post =)