It’s actually pretty easy to make a great steak. The main thing is to be attentive to the process. For a truly perfect steak, follow the six basic rules.

1. Remove the steak from the refrigerator 15-20 minutes before cooking.
2. Blot the meat with a paper towel to remove excess moisture.
3. Season with salt and pepper and let sit at room temperature for 10-20 minutes.
4. Prepare your grill for direct high heat (230-290 ° C).
5. Cook the steak for 1 minute per centimeter of thickness on each side (that is, if the steak is 3 cm thick, then 3 minutes on each side). This will give you a medium-rare steak.
6. Remove the steak from the grill and let it “rest” on the board as much as you grilled it (read our other article on why steaks need “rest”). Season it again with salt and pepper to taste, and then serve.

We often don’t cook steaks at home because they are less juicy than in restaurants. In fact, making the perfect steak at home is a snap if you know the secrets and subtleties.

Mastering the art of making juicy and mouth-watering steaks is easy. The main thing is to strictly follow several rules and remember the difficulties that both beginners and regulars of the kitchen may encounter.

1. The steak should only be prepared with fresh, chilled meat. The meat is usually brought to room temperature before frying. If the steak has been frozen, leave it in the refrigerator overnight. Wipe the meat dry before starting the cooking process.
2. The width of the meat is also very important. Ideally, this is a piece of 2.5 to 4 centimeters.
3. If you cut the meat yourself and at home, then it is worth remembering one simple rule: cut it strictly across the fibers.
4. For steak, use a heavy skillet or grill pan. They make it easier for you to control the temperature and the frying process in general.
5. It is important to preheat the pan correctly. It should be very hot, but not smoke. Otherwise, the meat will burn on the outside before it has time to cook on the inside. The steak should sizzle as it touches the surface of the pan.
6. It is better to start frying meat at high temperatures, and then switch to lower ones. This will ensure even roasting and prevent the meat from losing its flavor and color.
7. Typically, cook a medium-rare steak for 4 minutes on each side. Meat with the blood takes 1-3 minutes. A fully fried steak is fried for 3 minutes on each side over high heat and then cooked until fully cooked for 6-8 minutes. However, you should still carefully monitor the meat, because the cooking time can vary depending on several factors.
8. The steak can be flipped frequently. This will ensure even frying, and the edges of the steak will not dry with this technique. If you decide to turn it over rarely, only 2-4 times during the cooking process, then the final result will be a beautiful lattice pattern. However, only if you are grilling the steak.
9. You can check the readiness of the steak with your fingers. To do this, lightly press down on the steak with your fingertip. The bloody steak is soft and pliable to the touch; well done – hard; medium roast is a cross between the two previous options.
10. After the meat is ready, you need to remove it with special cooking tongs and leave for 10-15 minutes. If you are afraid that the steak will cool, then use food foil. You should not neglect this rule, because this is the only way to get a really juicy, mouth-watering, and delicious dinner.
11. The steak is best served on warm plates. Knives must be sharply sharpened.

Most people associate barbecue with a warm summer breeze, with green tree branches hanging over the grill and sunlight that accompanies the party almost until its end. But the Big Green Egg grill shouldn’t get dusty in the garage in winter, because this is not seasonal sports equipment, it is suitable for use at any time of the year.

In winter, cooking is even more pleasant: insects do not get bored, gathering at the lamps; the drinks are not heated, and the guests are even more delighted to welcome your little culinary masterpieces.

• Place the grill in the least windy corner of the yard, as it is the icy wind that penetrates the blower and cools the heat;
• The day before your planned BBQ party, bring the charcoal into your home to warm it up and dry, making it easier to fire.
• It is only necessary to store coal in paper bags, as condensation can form on the walls of the plastic packaging due to temperature differences. The resulting water droplets will be absorbed by the coal, from which its quality will only suffer.
• Close the charcoal bag tightly. Many people store grill charcoal in their garage, which has a ton of chemical odors such as gasoline, paint, or furniture varnish. If this smelling air gets to the coal, then you risk getting a steak for lunch with the smell of gasoline, engine oil, etc.
• Equip yourself with tools: buy Big Green Egg tongs for meat and vegetables, and a metal spatula for fish. Under no circumstances pierce the grilled food with a fork, as you will only damage them and lose juice, turn juicy tidbits into dry and sinewy. The fork is only useful for slicing the finished dish.
• Don’t tackle complicated recipes in winter. Bad weather can quickly ruin plans, be prepared for this. Cook simply and with passion.
• If you want something like that, then it’s time to get a set of spices from the cabinet and make a fragrant sauce. With the Big Green Egg Pickle Syringe, you can make your steak or poultry even more juicy and tender.

When buying meat for a steak, some do not risk taking cuts on the bone. Some consider the bone to be overweight, while others do not know how to grill steaks on the bone. Today we will dispel all doubts and tell you about the benefits of steaks on the bone and the intricacies of their preparation so that your dish will be delicious from the first try.

• Tip # 1: choose the right meat. For steaks, it is better to buy marbled beef. It has a large number of small layers of fat, which give the meat a special softness. Moreover, such beef undergoes a dry or wet fermentation process, due to which the steaks on the bone are fried quite quickly. The meat acquires a richer taste and aroma.
• Tip # 2: Choose the right thickness for your steaks. This is a very important point, because if the piece is thin, then the meat will dry out during frying, and the bone may be raw. Therefore, buy a cut with a thickness of at least 4-4.5 cm. And if it has a side layer of fat, do not cut it off, it will give juiciness.
• Tip # 3: Grill it right. To cook meat properly, you need to create two heating zones. In the direct heat zone, a crust is applied, and in the indirect heat zone, the steak is brought to readiness. But for steaks on the bone, cooking begins in the cold zone. The meat is heated on it and then transferred to the direct heating zone for frying.
• Tip # 4: Consider the characteristics of the bone steaks. For example, there are two types of meat in Tibon steak: striploin and tenderloin with a smooth, fine-grained structure. Place the Tibon steak on the grill so that the Striploin is in a hotter area than the tenderloin. Cook until low to medium cooking.
• Tip # 5: Use a meat thermometer. It is especially needed for frying bone steaks. Unlike boneless steaks, meat on the bone takes a little longer to cook. First, the bone picks up the temperature on itself and then gives it back. For this reason, it can be difficult to determine the degree of roasting by eye, and the thermometer makes it possible to control the entire process. To measure the temperature correctly, place the thermometer in the pulp near the bone.
• Tip # 6: Measure the doneness. Grill the boneless steaks until lightly cooked at 53-54 ° C, or medium at 57-58 ° C. Such roasting will preserve the juiciness of the meat. But, if you are cooking a large cut with good marbling, grill it to an internal temperature of 60-63 degrees to melt the fat as much as possible.