The perfect steak from the grill is an absolute must for meat fans. On the outside, the meat should be nice crispy and crunchy, but on the inside slightly pink. Unfortunately, this is very rarely successful for a layperson, and so a good steak can easily turn into a tough, dry piece of meat. Find out here what you should look for when buying and how to prepare it on the grill!
Meat from the butcher is ideal!
As with all meat dishes, you should also pay attention to the Quality when it comes to a steak. It is best to get the meat from a butcher. They can cut the steaks fresh. Because: a good steak should be around 3cm thick. In addition, the meat should be
- well-aged
- deep dark red
- marbled with fine, white fat veins
- and freshly slaughtered
be. On the other hand, keep your hands off brown meat with yellow or brown fat parts. Likewise, you should avoid thin minute steaks. These simply dry out too quickly and become tough – no grill fan likes that!
Preparation is everything
Take the meat out of the refrigerator early and let the steak sit for about half an hour at room temperature. Dry the meat well after washing and only trim off excess fat from the edges. Nothing more should be cut off, as this is crucial for the taste and juiciness. For a rump steak, the fat edge should be about 5 cm. If the edge of a steak is too thick, the meat will curl up when grilling.
Tip: Season and marinate the meat during the grilling process according to the recipe and your taste – this allows for a great crust.
What should I keep in mind when grilling?
Before the steak goes on the grill grate, there should be sufficient heat. The charcoal or briquettes must be brought to a very high heat. A temperature of 230°-290° Celsius is optimal here. For a gas grill, the highest setting is recommended. Now the steaks can be seared quickly and sharply over direct heat. Steaks thicker than 3cm are then placed in an indirect heat zone of the grill. For turning, it is best to always use grill tongs, so you don't have to pierce the meat with a fork and the valuable meat juice is preserved.
How can I determine the level of doneness?
It is a small feat not to cook a good steak into an inedible shoe sole. However, you can determine the level of doneness by pressing lightly on the side with the grill tongs. If the meat gives way well, it is still juicy and pink on the inside; however, if the steak becomes more yielding, you should take it off the grate.
You can also determine different stages of doneness with a meat thermometer.How do you get a good branding?
As the saying goes, the eye eats too – for many meat lovers, a grill pattern on a successful piece of steak is undoubtedly part of it. However, this is not an art, but very easy to accomplish. Place the steak on the hot grate over direct heat and turn it after two minutes. The grate should have a heat development of
60°-90° Celsius. If you like, you can repeat the process until a nice pattern appears on the steak. on How to cook a steak on the grill?
Read also: Oil skewers for meat or vegetables
Photo by Sabine, meinhaushalt.at
