How to grill beef. Traditional grilled steak recipe

There's nothing better than a perfectly cooked steak on the grill. To get a delicious steak, you need to choose the right piece of meat, as well as the cooking method. In addition, steaks need to be seasoned to suit the most demanding taste.

Preparation time (traditional recipe): 40 minutes
Frying time: 10-20 minutes
Total cooking time: 50-60 minutes

Steps

Traditional grilled steak recipe

Choose a thick cut of meat. Typically, the thicker the steak, the better, especially if you like it to be perfectly crispy on the outside and juicy, pink on the inside. Try to take a piece of meat 3-4 cm thick. If the piece is very large for one person, it is quite acceptable to eat the steak for two or save it for later.

Why is a thick steak better than a thin steak? A thick steak takes longer to cook than a thin steak. If it's thin, you risk overcooking the inside, creating a crispy crust. If the steak is thick, you can cook it longer without worrying that it will overcook inside.
If you are grilling steak at high temperatures, it is especially advisable not to use thin cuts. It's best to choose a thick cut, especially if you don't have a temperature-controlled grill.

Season steak generously at least 40 minutes before grilling. Salt takes away moisture from the meat, so it will be very bad if you salt the meat right in front grilling. Therefore, it is better to salt it at least 40 minutes in advance or several days (yes, days!) in advance.
- So what happens if you salt your steak 40 minutes before cooking? The salt draws moisture from the meat, but since this moisture has nowhere to go, the moisture seeps back into the softened meat. The longer salted meat sits, the more tender it becomes and the more moisture is returned to the meat.
Allow steak to come to room temperature before cooking. Steak at room temperature cooks more evenly than steak that's just come out of the refrigerator and is still cold inside. In addition, this steak does not need to be grilled for a long time.

For best results, use hardwood charcoal. If you don't have one, you can use charcoal briquettes, but they burn at a lower temperature and take longer (while hardwood coals burn at a higher temperature, but faster). Do not use kindling liquid; use the ignition pipe instead.
- If you don't have a real BBQ with fire, don't fret. You can use a gas one, just don’t expect the smoke from the fire, which is always there if you cook over a fire. Gas barbecues don't get as hot as charcoal barbecues, so you'll have to cook a little longer.
Place the coals on the grill on one side only, leaving the other side empty. This way, one part will be hot and the other cold. You'll cook mostly on the cool side to ensure it's juicy, delicious steak.

Start cooking the steak on the cool side with the lid closed. Most recipes instruct cooks to “seal in” the juices by searing the steak over the hot end first. It is a myth. In fact, juices flow out of meat depending on before what temperature did it heat up, and not at what temperature do you fry it at?
- If you sear the steak first, the top layer of meat is overcooked and begins to lose its juices. It turns out that the top layer is almost ready, but the inside of the steak has just begun to cook.
- On the contrary, if you cook the steak over moderate heat, but longer, the entire steak will be well cooked and the crust will be crispy. If you want to make the crust even more seared, place the steak directly over the heat before removing it from the grill.
Turn the meat frequently. Turning the steak frequently while cooking over moderate heat will help the meat cook more evenly. Use a spatula or tongs when turning. Do not use a fork as this will release the juices.

Use a thermometer to know when the steak is done. Using an electronic device to determine whether your steaks are done may not sound cool, but you can't go wrong. An electronic thermometer allows you to “look” inside the steak, something you can’t do just by looking. If you don't have a thermometer, Can Check the steak for doneness using your fingers.
- 49° C = with blood
- 54°C = medium rare
- 60° C = medium rare
- 66°C = almost done
- 71°C = well done
Grill steak quickly on low until grill reaches desired temperature. If you cooked long and over moderate heat, the steak should develop a nice crust. Fry for no more than 1-2 minutes on each side.
Literally a few degrees before the steak reaches the desired temperature, remove the meat from the heat and let it stand. Very important let the steak sit. Immediately after the steak is cooked, the meat fibers on top remain quite dense and do not release the juices from the steak. If you cut it right away, all the juices - which are concentrated in one place - will flow into the plate, and the steak will become much drier.
- If you let the steak sit before cutting it, the meat fibers will “relax” and the juices will disperse throughout the steak. Instead of a tough hockey puck, you'll get a perfectly cooked, juicy steak.
Grilling steak using marinades

Prepare a marinade with beer, lime and chili pepper. This marinade is reminiscent of Mexican, but many people like it. This recipe requires fresh ground pepper, salt, lime, beer and chili powder.
- Pour the beer (light or dark) into the container. Make sure it is large enough so that the beer completely covers the steak and thoroughly tenderizes and saturates it. Squeeze a whole lime into the marinade and season with chili powder.
Prepare the marinade from soy sauce, lemon, garlic and honey. This marinade is a classic marinade base for flank steak, but is also suitable for classic steak. It will require soy sauce, olive oil, lemon juice, garlic, ginger and honey.
- Mix in a blender:
  - 2 cloves of garlic;
  - 2 tsp. ginger;
  - 2/3 cup soy sauce;
  - 4 tbsp. l. olive oil;
  - 4 tbsp. l. lemon juice;
  - 4 tbsp. l honey.
- Soak the beef in this marinade for at least 30 minutes and then refrigerate for 6 hours.
- Before grilling the steak, season the meat with pepper and salt. Prepare as described above.
- How do you know when the steak is ready? Here are some tips...
  - With blood(red inside) 49-52° C, to the touch - like the body between the thumb and index finger of a relaxed hand
  - Medium rare(pink inside – but only inside!) 52-60 ° C
  - Medium rare/Rare(somewhat pink inside/mostly grey) 60-68° C, feels like the body between the thumb and index finger of a tense hand
  - Well done(not pink), >71 ° C, feels like a body between the thumb and index finger of a clenched hand.
- Leave the steaks at room temperature for about an hour before cooking.
- Marinate the steak for 3 to 24 hours. Please note: this should not be done for tender meat, preparing rib eye steak (from the English "rib eye steak").
- Add some Worcestershire sauce, soy sauce, liquid smoke and black pepper.
- If you have a small brush, add the marinade directly to the steak as it cooks, or brush the steak with your favorite seasoning or teriyaki sauce as it cooks.
- A proven way to cook a perfect medium-rare steak is to set the steak in and cook without turning it. When you see blood on the top of the steak, turn it over and cook the other side for the same amount of time as you cooked that side.
- Reserve some of the prepared marinade for use during frying. Never use marinade during cooking that has been in contact with raw meat, - this way harmful bacteria can get on the meat and the aroma of good meat can be spoiled.
- Place the steak on the hot grill for 3-5 minutes to brown, then flip and grill for the same amount of time. If you like your steaks rare, they're done. For those who prefer their steaks medium-rare, move them to the cool side of the grill and sear them for a few minutes on each side. Remove the steaks and let them sit for a few minutes while you prepare the potatoes, corn or green salad.
- To prepare a paste-like marinade that can be used to coat steaks, combine the following ingredients in a shallow bowl:
  - 1 cup olive oil and 1/2 cup soy sauce or teriyaki sauce;
  - freshly ground pepper, salt to taste;
  - juice of half a lemon;
  - 1 tsp. Dijon mustard or chili sauce;
  - spices (for example, 1 tsp cumin, 1 tbsp cilantro):
  - 1 tbsp. l. brown sugar and beer to taste. Optional: If you would like a wetter marinade to soak the meat overnight, use 350ml dark beer. You can also experiment with cider.
- Leave for 30 minutes, then turn over and leave for another 30 minutes.
Warnings
- Optional: Preheat grill on all burners for 5 minutes. Open it, add steak, leaving all burners on high. Close the grill lid. Cook on one side, depending on the thickness of the steak and the desired result (rare, medium, well done) for 4 minutes, flip, cook for another 4 minutes on the other side.
- Use tongs. A fork will make holes in the steak, allowing all the precious juices to leak out.
- Keep an eye on the steak so as not to overcook it.

This grilled steak recipe is easy even for a beginner. As a rule, Primebeef beef is self-sufficient for grilling, and the only seasonings it needs are salt and pepper. They competently emphasize the taste of high-quality beef. Another such companion is a piece of cold butter with garlic and herbs! Make the preparation in advance, experimenting with the ingredients - and enjoy a wonderful steak without spending a lot of time and effort.

Preparation:

Remove the butter from the refrigerator until it melts and becomes soft, like thick sour cream.
Finely chop the parsley, rosemary, and sage with a knife. We will need the same amount of greens - about 1 teaspoon each.
Peel and chop the shallots. Using the flat side of a knife, crush the garlic clove, peel it and chop it finely. For speed, use a fine grater, however, with this option a lot of juice will be lost.
In a separate bowl, thoroughly mix the oil with herbs and spices. Don't forget to add salt and pepper.
Place the butter on cling film and roll into a sausage. Place in the refrigerator for a couple of hours or in the freezer until firm.
We take the steaks out of the packaging, let them lie down for a while and get enough oxygen. Then wipe with a paper towel and rub with salt and ground pepper.
Preheat the grill and grill the steaks to your desired doneness. This will take approximately 10 minutes (5 minutes on each side). Then let the steaks rest, wrapped in foil.
Before serving, cut a piece of flavored butter and place it on top of the hot steak.

Bon appetit!

Grill and beef are twin brothers, it’s hard to argue with that. If you have a full-fledged grill on your farm, then you need to use it accordingly, namely for frying various cuts of beef and veal.

Grilled beef is primarily steaks. Chateaubriand, porterhouse, T-bone (steak with T-bone) and others classic types- that's what you use the grill for. Although it is quite possible to fry steaks or whole beef fillet on it.

You need to choose meat for grilling as follows: fresh beef fillet should be dark red, with a shiny cut surface. Popular for steak, marbled beef should have white streaks of fat in a pattern.

In general, in addition to the age and sex of the animal, the breed, conditions of keeping, rearing and the specific part of the carcass are also important for high quality meat.

Long-growing cows with a firm meat structure are considered the most suitable. These are black Angus, shorthorn, wagyu, galloway, and kobe.

Marbled, meat beyond the highest taste qualities, contains a higher percentage of useful acids, extractives that facilitate the functioning of the digestive organs, compared to regular beef. It also contains easily digestible iron, which cleanses the human body of substances that lead to cancer.

Marbled beef, like other types intended for frying, must be kept in the refrigerator for some time. The freshest meat will most likely turn out too hard, not as healthy, and not very flavorful. You need to take it out about two hours before cooking to naturally bring it to room temperature.

As for spices suitable for grilled beef, the best combinations are garlic, paprika, chili pepper, rosemary, thyme and oregano.

Double steak with cauliflower

This is a decent recipe for a good barbecue that combines the right meats with the right complement of fresh vegetables.

In fact, the finished dish will consist of two steaks: meat and vegetable. The meat part is a ribeye steak (thick end) and the vegetable part is a cauliflower steak.

It is best to use Worcestershire sauce as a marinade for such meat.

Required Ingredients:

ribeye steak;
cauliflower;
Worcestershire sauce;
bulb;
garlic;
chilli;
butter;
vegetable oil;
tomato juice;
Brown sugar;
salt;
black pepper;
cheddar cheese.

Cooking technique:

Coat the marbled beef with Worcestershire sauce on both sides. To get a good crust, also spray the surface of the meat vegetable oil. Leave to marinate.
Prepare the grilled sauce in a wok or casserole dish. Peel and cut the onion into half rings. Finely chop a clove of garlic for flavor. Fry the onion with garlic, half a small chili pepper in vegetable oil.
Pour a glass tomato juice. At the same time, constantly stir the ingredients so that the onions and garlic do not burn. Add a pinch of brown sugar, salt, and a couple of black peppercorns.
At the very end of cooking, drop a small piece into the boiling sauce butter for thickening and obtaining a delicate consistency. Leave the finished sauce to cool.
Before grilling meat, raise the grill temperature. Cut a steak 4–5 cm thick from the central part of the head of cauliflower to the size of a piece of meat. Grease both sides with vegetable oil. Place on the grill, close the lid if provided.
Crush a few black peppercorns. Roll the sides of the meat steak in pepper so that it does not burn, but heats up gently, imparting its aromas to the meat.
When the cabbage steak is seared on one side, turn it over and add salt to the fried side.
At the same time, prepare one chili pepper for decoration: simply place it on the grill grate and fry.
When the grill is hot, place the meat on it. Sear on both sides, sealing the steak to keep it juicy. Do not add salt under any circumstances.
When the meat is fried on one side until a relief pattern appears from the grill bars, turn it over.
Remove the steak, fried on both sides, from the grill and transfer it to a prepared piece of foil. Wrap tightly. This is necessary to redistribute the juices in the still half-raw meat; moreover, after this operation, blood will not leak out of it. Let the meat rest for two minutes, then return it to the grill, but not on the hottest part, but on moderate heat.
Remove the hot pepper from the grill as soon as its skin bursts. Turn the cabbage steak periodically.
After 2 minutes, release the meat from the foil and move it back to the very center of the grill. Cook each side for two minutes and then serve.
Use a wooden board to serve. The dish can be assembled directly on the grill grate.
Cut into thin slices hard cheese kind of cheddar. Place the slices on the cabbage steak and place the meat on top. Bake for just a minute. The cheese will glue both halves of a large steak, the vegetable and the meat, together, resulting in an excellent, juicy dish.
Carefully shift spatula steak on a wooden board. Garnish with fried chili peppers. Place the prepared sauce in a gravy boat. Salt the top (meat) part. Garnish with fresh lettuce leaves.

Grilled chilli con carne

Mexican dishes are ideally suited for cooking in the fresh air, in nature, using a grill.

Great option Such a dish is chili con carne, which is a rich mixture of meat, red beans, and vegetables.

Required ingredients:

beef;
Worcestershire sauce;
vegetable oil;
taco spice;
Brown sugar;
Bell pepper;
garlic;
Red onion;
onion;
tomato paste;
chilli;
red beans in a jar;
pita;
cheddar cheese;
cilantro.

Cooking technique:

Pre-marinate a good piece of beef weighing about 1 kg. Coat both sides of the meat with Worcestershire sauce. For better penetration of the marinade, pour over the meat. a small amount vegetable oil. Sprinkle the meat with taco spice, which is freely available in the store. Add a pinch of brown sugar. Set aside.
Make a vegetable side dish. Take three types of sweet pepper: yellow, green, red. Cut off one wall from each. Take a red onion, a regular onion, a couple of cloves of garlic. Clear everything. Chop the onion and garlic into large segments, cut the pepper into cubes.
Fry vegetables in vegetable oil in a frying pan or in a cauldron on a grill grate. Roughly chop the chili pepper and add to the vegetables. When the pepper has set, add a couple of tablespoons of tomato paste. Let it burn and then mix with the vegetables.
When the tomato paste curls into lumps, simply add water. Add salt. As a result, a thick vegetable base is formed in which the tomato clots will dissolve. Add a pinch of brown sugar for balance. Place a can of red beans in the pan. Mix.
Grill beef on maximum grill heat (200 degrees or higher). Once sealed on one side, when grill marks are visible on the meat, turn over. Add salt only when the meat is sealed on both sides. Place steak over low heat and close grill lid.
Cut the red onion into half rings. Cut the finished meat into large slices at an angle. Place the heated frying pan with vegetables on the board. Place the meat on top of the vegetables and sprinkle with red onion.
Cut a couple of flatbreads (pita) into halves. Cheddar - into slices. Insert cheese into pita pockets and heat on grill until cheese begins to melt.
Cut the finished tortillas with cheese into triangular “chips” and place them in a frying pan, point down.

The result is a complex frying pan designed for several eaters. It will contain everything at once: meat, vegetables, sauce, flatbread.

Recipes for preparing beef dishes are quite varied. The fillet can be cut into thin slices and made into rolls. From ground beef making burger patties. Chops are made from tougher meat (thigh, side). The quantity and variety of side dishes and sauces are limited only by the cook’s imagination.

This time I decided to look not for marinades for kebabs, but for recipes for whole cuts of meat that can be cooked on the grill. And first we have beef.

Recipe No. 1

Very simple, and judging by the ingredients, also very tasty. The marinade is designed for a piece of beef weighing approximately 1 kg.

Marinade: 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 large clove garlic, 1/2 teaspoon thyme.

Grind all ingredients into a homogeneous mass using a blender. Coat the meat with a thin layer, place it in ceramic dishes and leave for 5 minutes.

After this, salt and pepper the meat with freshly ground black pepper (or a mixture of peppers) and place on the grill.

We cook to the desired condition.

Recipe No. 2

The marinade is designed for two steaks weighing approximately 700 g.

Marinade: 2/3 cup dry red wine, 2/3 cup soy sauce, 6 large cloves garlic (peeled and minced), 1/3 cup chopped fresh parsley, freshly ground black pepper.

Preparation. Mix the ingredients for the marinade in a ceramic or glass bowl and place the meat there. Place in the refrigerator for 30 minutes or overnight (turn the meat over once).

Before grilling, remove the meat from the marinade and let it dry. Cook over high heat at a distance of 3 cm from the fire. Fry for 4 minutes on each side.

Then put it on a wooden board and let it rest for about 10 minutes. The meat is ready to serve;)

Recipe No. 3

The marinade is designed for a piece of beef weighing about 1 kg.

Marinade: 1 teaspoon dried garlic, 1 teaspoon salt, 2 teaspoons ground cumin, 2 teaspoons paprika, 2 teaspoons dried oregano, 1 teaspoon freshly ground black pepper, 1/2 teaspoon hot pepper.

Preparation. Mix all the ingredients and coat both sides of the steak with the mixture. Cover with a lid and place in the refrigerator for 3 hours.

We carefully lubricate the grill grate with vegetable oil and cook the meat to the desired condition. Then place it on a wooden board and let it rest for 10 minutes.

For now, these are the first signs of the picnic season. I will try to find as many interesting and delicious recipes for grilling.

In the meantime, bon appetit! You can leave your suggestions regarding recipes in the comments to this post.

? Steak means to fry. Real steak It is prepared specifically from beef; neither veal nor fresh meat is suitable for it. BeforeWhen preparing steaks, the meat must be matured and refrigerated for several days so that its internal juices can undergo fermentation.The largest suppliers of chilled and frozen beef steaks in the world are America, Argentina and Australia.

According to the American classification, when cutting a carcass, the neck part of the cut is cut.

ribeye steak

There are a lot of fatty layers here, The higher the marbling of the meat, the steak from it turns out juicier and softer. That's why only ribeye steaks surviveWell Done or absolutely cooked meat. Any other steak cooked this way will be dry and ruined. That's why Ribeye steak should not be cooked rare or extra rare, otherwise the meat will be slightly warmed up and the fatIt won't even have time to warm up and will remain cold. For roasted steaks with blood, another part of the cut is suitable, namely

New York steak

Striploin or Thin Edge. New York steak is cut from its initial part; it is better to cook it rare, rare,so that the meat inside remains juicy. T-bone steak contains a T-shaped bone, due to which the meat has a more pronouncedtaste and because of it, difficulties arise in frying, because this steak consists of two types of meat - filet mignon,which cooks quickly and from the back muscle, which takes longer to fry. For the Porterhouse steakuse loin from the lumbar region.

Porterhouse steak

This is one of the most delicious steaks, because it simultaneouslycontains coarse fibrous thin-edged meat and tender fillet clippings. Tenderloin or Sirloin consists of several muscles.This part is least involved in movement, its meat is the most tender and leanest. Fillet steaks are prepared from itMinion. The thin edge of the tenderloin is used to prepare medallions. Flank Steak or Flank Steak, you need to fry it several timeslonger because its heating occurs across the fibers, and not along, as in other steaks.

Flank steak

Also, it should never be fried.Well Done. The peculiarity of this steak is in its cutting when serving to the table; it is cut into thin slices on the biasfiber and this must be done in advance, before serving the dish.Steaks are grilled. The best taste, color and crust of a steak will be obtained if it is fried on a grill over charcoal.But on an electric grill and on a cast iron frying pan you will get an equally tasty steak, the main thing is to choose the right meat,maintain the temperature and frying time. It is important that before frying the meat must have room temperature, and alsoIt’s better to warm up to 28-30 degrees.

steak minion

Before grilling, clean the grill from any carbon deposits.so that the steaks do not stick to it. The heat should be strong enough to create a crispy crust on the meat andAt the same time, not very strong, so as not to dry out the steak and turn it into a sole. So that it's not too muchsmoke when frying, it is better to lubricate the steak itself with refined vegetable oil, and not the grill or frying pan. Salt the steakIt is better when serving or after frying one side, with coarse salt.Steak fryers use the following technique: if the steak is thick, they first heat it up stronglygrill or frying pan and fry the steak for 30 seconds until it has a crust, then reduce the heat and bring oneside until done. Then turn the steak over to the other side, again heat the pan very hot, again sealing the meat with a golden brown crust and then bringing it to readiness over moderate heat. Frying time and temperaturehas differences in the case of frying the Steak on a charcoal grill, an electric grill or in a frying pan. Much depends onthe thickness of the steak, the marbling of the meat and the more fat it contains, the higher the degree of doneness you can use. Forfrying in a cast iron frying pan for steaks with a grooved bottom, the temperature and time indicators will be as follows:Degree of doneness Very rare- minimally done, fried only on the outside, blue-pink in color when cut. Fry 1-2 minutes at 200 degrees on each side, Rar- medium rare, fry the meat for 2 - 3 minutes on each side.The structure of the meat remains soft and porous and has a red color when cut. Medium- medium doneness, juice light- pink, fry for 3 - 4 minutes at 180 degrees on each side. Medium well- almost cooked steak, light pink inside - fry the steak for 3 minutes on one side and then slightly reduce the heat temperature and continue frying for 3 minutes. Then carefully turn the steak over to the other side and continue frying for 6-7 minutes. Well done- absolutely fried meat, almost without juice. Roastedon high heat for 3 minutes on each side, and then on reduced heat until cooked for 6 - 7 minutes.

Determining the degree of doneness of a steak

There are several ways to control the roasting temperature. There are special fork thermometers that measure the internal temperature of the steak during frying; it is better not to use them, because they violate the integrity of the crust. The degree of doneness can also be determined using the fingers, where the hardness of the palm pad when connecting the thumb with the index, middle, ring and little fingers corresponds to the hardness of the steak at degrees of doneness, respectively, from Rare to Well Done, this method is more accurately suitable for steak NY. Do not use a fork or knife to check the readiness of the meat, otherwise the steak will immediately begin to lose juices, because with high-temperature frying and a sealed outer meat crust, the pressure of the juices inside it is very high. It is better to use a spatula or tongs. Each chef has his own cooking secrets. In one of these methods, the steak is first fried in a pan.with a ribbed bottom at a high temperature of 250 degrees, for 1 - 3 minutes, forming a mesh patternon its sides, and then the steak is placed in the oven at a temperature of 180 degrees and brought to readiness from 3up to 10-15 minutes, depending on the required degree of frying. Steaks should not touch each other when frying; they can not be fried at the same time.more than two, so that there is no excessive release of moisture. Otherwise, the steaks will not be fried but stewed.After frying, the meat should be placed on a heated plate, covered with a lid and placed in a warm place so that it can rest, the temperature in itleveled out, and the juices inside the steak were evenly distributed.

Video recipe for frying Striploin and Ribeye steaks:

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Video recipe for degrees of doneness of steaks: