Cooking beef steak on the grill. How to cook the most delicious steak on the grill? Don't use fancy marinades

Grilled beef, pork, lamb or fish steak - a decoration for dinner and more! Our recipes with photos will help you prepare this delicious dish.

• meat - good beef,
• a little salt
• pepper

For garnish:

• any fresh vegetables,
• vegetable oil,
• lemon juice,
• garlic,
• Provencal herbs

Cut a good beef tenderloin into large pieces 2 cm thick (or take it out of vacuum packaging), wrap it in a canvas napkin and put it in the refrigerator for a day. Of course, you can cook from freshly printed or steamed meat, but it is better to let it rest before turning it into steaks. Before frying, remove it from the refrigerator and let it warm to room temperature. This will take another three to four hours.

We will cook on the grill; you can just as easily cook an excellent steak in a cast-iron frying pan with a grooved bottom.

Important! Do not wash or wet the meat!

Heat the grill to maximum. Sprinkle the meat a little with salt (and good meat doesn’t need to be salted at all) and place it on the grill grate. Fry for about four minutes on each side. After turning, you can sprinkle with freshly ground black pepper.

After grilling, transfer the steaks to a wooden board and cover paper napkin and a piece of foil. After 10-15 minutes you can eat.

Side dishes that contain a lot of carbohydrates, such as bread, rice or potatoes, do not go well with steak. It's better to prepare grilled vegetables in advance.

Lightly fry on each side bell pepper, leek.

Fry the eggplants.

You can add mushrooms to the side dish.

Place the baked vegetables in a deep dish and pour over the mixture. olive oil, lemon juice, salt and chopped garlic. You can add a little balsamic vinegar, honey and dried Provençal herbs.

Recipe 2, step by step: pork steak on a grill pan

This recipe produces a well-done roast - moderately juicy, but not medium and certainly not rare. This frying is called well done, that is, completely cooked meat without blood and damp layers. A good choice for people who are not very keen on haute cuisine and love to eat thoroughly.

• about 400-500 g of pork (but not from the thigh, it is better to take fillet with fat around the edges),
• salt,
• black pepper,
• a little vegetable oil.

First you need to cut the meat across the grain. The thickness of the steak is measured by placing your hand on the piece. The ideal thickness is 2 to 3 fingers.

Sprinkle the meat with salt and pepper. Of course, it’s best if you have a grinder in your kitchen so you can grind the pepper directly onto your steak. No? Use a pepper shaker. By the way, in addition to (or instead of) black pepper, you can use red pepper or other spices - to your taste.

Now the meat needs to be greased with oil. Of course, no one forbids you to first pour it into the frying pan and only then place the steaks - but in our case you will get a more beautiful lattice pattern.

Now you need to heat the frying pan thoroughly. A drop of water that ends up on it should not evaporate, but begin to “dance”, “jumping” on the surface. But of course, you should not overheat the vessel so that it does not start to smoke and burn. Add the steaks and start frying.

During the frying stage, you may find a stopwatch or timer useful - although you can count the seconds silently. The fact is that for the first two (maximum three) minutes we need to hold the meat along the grill strips, for the second two minutes - across. Then the meat is turned over, and again: two minutes along, two - across. If it “doesn’t want” to turn over, hold it a little longer - it means it hasn’t set yet.

While the frying pan is on the stove, preheat the oven - but not very much, to 70-90 degrees. Place the frying pan with the fried steaks there for 10-15 minutes (depending on the degree of frying you are going to achieve). If the handle on the frying pan cannot be removed, transfer the meat to a baking dish.

You should not serve meat immediately after the oven. Cover it with a lid and keep it like that for about 10 minutes. Firstly, the juices inside the steak will stop boiling and will not splash onto the eater when cut. And secondly, while “resting” under the lid, the meat will continue to cook, since heat from its crust will be transferred to deeper layers.

Recipe 3: Beef ribeye steak on a grill pan

• beef tenderloin

If you take frozen meat to cook a steak, then you need to defrost it properly so that it does not lose the meat juices that are important for cooking. To do this, put a piece of meat in the refrigerator for a day, wrapped in a bag.

Once you have thawed the steak, let it sit at room temperature for a while and pat dry.

Now you need to take black pepper and grind it yourself. Knowledgeable people do not recommend using ready-made ground pepper, as it will not give the desired aroma.

Take the steak, salt it well and dip the thin edges in ground pepper.

Now we need a grill pan. If you don't have one, don't be sad. It is only needed to imitate grill strips. Any frying pan with a thick bottom will do. Preheat the frying pan over high heat and place the meat on it.

Wait until one side is cooked through, then turn the meat over and cook the other side. Approximate frying time for each side is two minutes.

If necessary, repeat the procedure again.

Remove the cooked steak from the heat and place on a plate. He needs to sit for a few minutes . After the above time has passed, you can serve the meat to the table.

Recipe 4: How to Grill Pork Steak

What could be easier than grilling pork steak at home? Good marinade and the right approach is the key to the success of the entire process. The quality of the meat is also important.

• Pork - 1 Kilogram
• Salt and seasonings - To taste
• Thyme - To taste
• Lemon juice - To taste

I usually use lemon juice for the so-called marinade. But, this is optional. Most often, steaks are prepared without it - salted and seasoned to taste.

Cut the meat into these pieces and sprinkle with lemon juice (optional).

You can add thyme and herbs to the marinade and leave for a while (about 30 minutes), and in the meantime you can light the grill.

If you have a large company, then you will need 3-5 times more meat. Grill the pork steak at home on a wire rack until fully cooked. We adjust the degree of roasting ourselves - as you like.

Our meat is so beautiful, and most importantly tasty and juicy. What could be simpler? With smoke, pork acquires an amazing aroma and amazing taste.

Recipe 5: Grilled salmon steak (step by step with photo)

• salmon steaks – 3 pcs.;
• lemon – 0.5 pcs.;
• olive oil – 1 tbsp. l.;
• salt, ground black pepper - to taste;
• spices for fish - optional.

First, let’s prepare everything we need for the grilled salmon recipe in a frying pan, so that nothing will distract us from the immediate process of preparing the dish. Fish, if it is fresh frozen, must be thawed at room temperature. Salmon meat is very tender, so defrost it in microwave oven not advisable. It is also recommended to defrost fish in salted cold water.

We clean the thawed fish from scales, cut off the fins and cut them into steaks. Naturally, it is better to buy whole fish, but not everyone can afford it, both financially and in terms of the lack of similar offers in stores. Therefore, you can use already chopped frozen pieces, which will also need to be removed from unnecessary scales and fins.

When the fish is fully prepared, place it in a large bowl and squeeze the juice of half a lemon onto it.

Then add a little salt and freshly ground black pepper (I use a mixture of peppers). You can also add your favorite spices to the fish if you wish. But, as for me, the taste of grilled salmon should be as natural as possible, since it is a very tasty, tender and satisfying fish. Add a tablespoon of olive oil there. Distribute the marinade evenly over the steaks and leave at room temperature for about 1 hour.

After the specified time has passed, heat the grill pan and lay out the marinated salmon steaks. There is no need to lubricate the frying pan with anything, since the marinade already contains vegetable oil, and besides, salmon is a fairly oily fish, so it definitely won’t burn.

Fry the fish over medium heat for about 2-4 minutes (depending on the thickness of the steaks), then turn over and fry for another 2-3 minutes.

That's all, grilled salmon in a frying pan is ready! You can serve delicious pieces covered with cute golden stripes. Now you know how to grill fish steak.

Recipe 6: How to Grill Fish Steak with Ginger

• salmon steak 2 pcs
• lemon 0.5 pcs
• zest
• red chili pepper to taste
• ginger 0.5 tsp.
• salt and pepper to taste
• dill 1 bunch

Prepare the necessary ingredients.

Peel the ginger and grate it on a fine grater (half a teaspoon).

Grate the zest of half a lemon, salt and pepper to taste.

Finely chop the dill, remove seeds from the red pepper and chop finely (adjust the amount of red pepper to taste). Leave the steaks for 10 minutes.

Fry on a grill pan for 4 minutes on each side.

You can serve grilled as a side dish. green beans, mixed with boiled rice. Bon appetit!

Recipe 7: how to cook beef steak with sour cream

• 2 beef steaks from the lumbar region
• 30 ml olive oil
• 200 ml sour cream
• 1 lemon
• 20 g peeled garlic
• 1 large clove of garlic
• 1 red Bell pepper
• 1 large pinch of paprika
• salt, pepper, spices to taste

Place the grill pan over high heat. Halve the chiles and bell peppers, remove the seeds, and cut each half in half again.

Season the meat generously with salt, pepper and paprika. Rub olive oil on both sides to help the seasonings stick better.

Place the steaks in a preheated grill pan along with the chili and bell pepper. Cut off the top of the garlic clove. The beef is fried for 5 to 8 minutes, depending on whether you prefer pinkish or perfectly cooked meat. Turn them over every minute and rub the browned side with garlic.

Don't forget to turn the peppers over too. Transfer the meat to a plate and let sit for about 5 minutes. Fry the peppers for a couple more minutes until they darken, transfer to another plate and drizzle with olive oil. Cut a lemon in half and pour the juice of one lemon half over the steaks.

The steaks can be left whole, or you can cut them into strips and serve with a pile of roasted peppers on top. They are very tasty to eat with creme fraiche or sour cream. Pour over the delicious roasting juices, sprinkle with a pinch of paprika, olive oil and the juice of the remaining half a lemon.

Recipe 8: Lamb Steak Cooked in a Pan

• lamb steaks - 2 pcs;
• olive oil - 4 tbsp. l.;
• salt - to taste;
• rosemary - to taste;
• thyme - to taste;
• zira - to taste;
• ground black pepper - to taste

So, we will need two juicy lamb steaks at least 2 cm thick. You can also use a cutlet with a bone for this, but the cutlet requires longer cooking. Although, in my opinion, meat on the bone looks a little more extravagant, but this is not for everyone.

Now let's prepare the marinade. To do this, you need to take salt (note that lamb requires a little more salt than you usually put in other meats), as well as your favorite spices. I traditionally used cumin, as it very well complements the taste of lamb, as well as several sprigs of rosemary and thyme (it is better to remove the leaves from the stem), and black pepper. All seasonings must be mixed in a separate container:

Add olive oil to the seasonings and mix well again.

Immerse the steaks in the marinade, coat them well on all sides, and leave the meat to marinate for literally 5-10 minutes.

We fry the steaks in a frying pan with a thick bottom or on a grill pan in olive oil and always on high heat, this is the secret of a crispy golden brown crust on the outside and tender juicy meat inside. When frying, it is advisable to use an anti-splash mesh for the frying pan, so as not to overshadow the joy of a delicious dish by subsequent washing of the stove.

Fry the steaks for literally three minutes on each side. It is important not to overdo it over time, otherwise the meat will become tough. The lamb cooks instantly, so if a golden brown crust has formed, turn it over immediately, it will definitely not be raw.

We take out the finished steaks, put them on a beautiful plate, add herbs. Now you know how easy it is to cook lamb steak on a grill pan. Bon appetit!

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 dry 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.

Our distant ancestors cooked food exclusively on fire, and this method culinary processing to this day it is considered the most useful and dietary. It is cooked on the grill without oil, retains all the vitamins, acquires a spicy aroma of the fire, always remains tender and juicy, while excess fat is rendered, and the delicious crispy crust gives the dish sophistication. It is difficult to find people indifferent to kebabs, lula-kebabs, baked pork ribs or barbecue duck, besides healthy food it tastes better in the fresh air restaurant delicacies. However, despite all the advantages of such dishes, they can easily be spoiled. Let's talk about how to properly cook grilled meat so that it turns out healthy, aromatic and very tasty.

Secrets of grilling meat

Cooking meat on the grill requires a special approach and knowledge of many culinary subtleties, on which tenderness, juiciness and unique taste dishes. Any meat products are prepared on the grill - beef, lamb, pork, poultry, game, tongue and liver. It is the quality of the meat that determines its softness and pleasant taste, and although marinade, spices and herbs can enhance even a not-so-best original product, you should not skimp on meat if you want to enjoy a delicious steak or crispy kebab.

Any cut of pork is suitable for grilling, depending on your tastes and preferences. When choosing beef, we recommend paying attention to the tenderloin, rump, rump, sirloin, liver and lower part of the thigh bone. The legs, neck and flank of veal are suitable for grilling, while the back of lamb, neck and ribs are best suited for grilling. Poultry and game are ideal for cooking whole or in pieces - on the coals, skewers, spit or grill. Any meat requires individual approach and reverent attitude - this is what main secret its preparations.

Fatty meats (pork, lamb, duck, goose, chicken wings and legs) with streaks of lard are especially suitable for cooking over a fire. The fact is that during frying, the fat melts, and the pieces of meat turn out to be very soft and juicy. Very dry meats (beef and veal) are best fried wrapped in bacon or sprinkled with vegetable oil– this makes it especially tender and melts in the mouth, and also allows it to retain its shape. If you cook dry meat in foil, you will be in for a pleasant surprise - aromatic dish, in its taste reminiscent of meat cooked in a Russian oven.

Avoid using frozen meat for grilling because when it thaws, all the juices will leak out and the dish will be too dry. If a piece of meat has been lying on the refrigerator shelf all night, an hour before cooking it should be placed on the table and allowed to warm up at room temperature. Do not forget to remove all excess - ligaments, tendons, films, cartilage and rough connective tissue, since inedible parts of the meat will make it tough and prevent you from enjoying a tasty dish.

Cut the meat into small flat pieces and make cuts in the fat - this is necessary for even frying of the meat. It is better to additionally beat beef, veal and liver in order to saturate the tough meat fibers with oxygen, make them more airy and tender, and beef and pork tongue must be boiled first.

Successful marinade

Another subtlety in grilling meat is marinating before cooking, since a successful marinade makes even the most ordinary meat refined and noble. In addition, marinated meat acquires new shades of taste - depending on the composition of the marinade. Red and white are usually used as a base. dry wine, beer, cognac, pomegranate and Orange juice, olive or peanut butter, wine or balsamic vinegar, mustard and soy sauce. A few drops of Tabasco sauce, lemon juice with pieces of kiwi, kefir, sour cream will add piquancy to the marinade. tomato paste, ketchup and mayonnaise. You can add onions, garlic, spices and aromatic herbs to taste. Subtle aroma of thyme, mint, bay leaf, rosemary, cayenne pepper, basil, tarragon, sage and curry perfectly complement the taste of grilled meat. Sweet marinades with sugar or honey are ideal for fatty meat and add extraordinary richness and piquancy to its taste.

It is better to marinate veal, beef and lean poultry overnight, but for lamb, pork, chicken, duck and goose, a few hours is enough. If you decide to bake a whole pig, it should marinate for at least a day. And two more subtleties - add a minimum amount of salt to the marinade and do not use aluminum dishes for marinating, which spoil the taste of the dish.

The Art of Roasting

How to grill meat after it has been marinated? After saturating the meat with new shades of tastes and aromas, the most crucial moment begins! Place the pieces on a grill greased with vegetable oil, fry until crispy, and then turn each piece over to the other side. Do not touch the meat while frying, otherwise you will destroy the integrity of the crust, as a result, precious juices will leak out, and the meat will become dry and tough. It is recommended to salt the pieces after they have browned, because if the salt penetrates deep into the meat fibers (usually this happens at the beginning or middle of cooking), they become very dry.

Meat decorated with a grill pattern looks very impressive - to do this, press it onto the grill before frying or use frying surfaces with a grooved bottom.

If you want to make the finished product more tender and juicy, place pieces on it butter. Do not start tasting immediately, let the meat sit for a while and “come to its senses”, since for some time after removal from the heat it will continue to cook due to internal heat. The juice will be evenly distributed inside the piece, and the dish will be unusually juicy and deliciously tender.

Delicious grilled meat served with herbs, fresh vegetables, potatoes, cheese and mushrooms. The noble taste of aromatic meat can be enhanced with barbecue sauces. However, if you cook outdoors, the best seasonings for a dish are fresh air, a feeling of hunger and good company!

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How to cook perfect steak grilled – 10 important advice

? 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 fat 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 lightly 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, which gives the meat a more pronounced appearance.taste 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 no less delicious 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 is better to warm up to 28-30 degrees.

steak minion

Before grilling, clean the grill from any carbon deposits.so that the steaks don't stick to it. The fire 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: