Making the perfect steak over a fire is no easy task, even for a professional. A few useful tips from experienced grill masters will allow even a novice chef to prepare a real culinary masterpiece.
- The steaks to start grilling with are rib eye and rib steak. The high marbling of such meat indicates a significant supply of juiciness, so it is rather difficult to cook it incorrectly. Besides, the more veins of fat in a piece of meat, the longer it can be cooked without losing juiciness. You should not try to cook a steak from cheap beef, in most cases, the result will not live up to expectations.
- If you have a limited budget for meat and you’ve bought inexpensive cuts of beef, the marinade is the best way to cook them. Of course, the presence of the marinade will not turn them into expensive steaks, but it will make the taste more pronounced, and the meat itself – more juicy and tender.
- It is not recommended to fry the meat immediately after taking it out of the refrigerator. Let the steak sit at room temperature for 1 to 2 hours. The internal temperature of the meat should be 10-12 ° C. This will help achieve an even roast, texture, and color of the meat.
- The best option is an 80/20 or 10/90 mixture of olive oil and canola oil. Oil is applied to the steak with your hands before sprinkling. The combustion of the oil provides a firm crust on the surface of the steak, which retains the juices inside the meat and ensures a beautiful appearance. It is not recommended to choose cold-pressed olive oils as they emit 3 times more carcinogens when burned. Before placing the steak on the grill rack, blot it with a soaked paper tea towel.
- The best spices for meat are sea salt and freshly ground pepper. However, even with pepper, you should be careful. The more spices, the faster they burn on the fire. Salt should be added after cooking. Salting the steak ahead of time can draw out moisture from the steak.
- A perfect steak will require intense heat. It will provide a delicious crust on the outside, while the inside of the meat will not have time to completely dry. If tongues of flame are visible in the coals, then the heat is sufficient. If there is a lot of flames, urgent action is needed. All parts of the grill should be hot and the coals should be in an even layer. This will allow you to transfer the steak to a spare place at the moment when a strong flame from dripping fat flares up. It is not recommended to extinguish the fire with water as this will drastically reduce the temperature of the grill and meat.
- You should not often turn or move the steak on the wire rack, you risk ruining the drawing and burning all the spices on it. Turn the meat in one quick, confident movement.
- After the product is removed from the grate, the temperature inside it continues to rise for some time, which contributes to the redistribution of internal juices. Let the steak rest for 5 minutes. Then you get a delicate, juicy dish with an even color. If the beef is cut too early, most of the juice will leak out.
- After “resting”, the steak can be grilled and held for another 30 seconds on each side. When served, such meat will look very appetizing. It’s time to salt the dish!
- It is recommended to clean the grill while it is hot. There are special brushes for these purposes. With these, the grill will be ready to use again after just 10 minutes.
