The perfectly grilled steak - tips and advice for success

Are you planning a barbecue evening and want to grill the perfect steak? Here you can find helpful grill tips and what you should pay attention to during preparation.

The right steak meat for grilling

To grill the perfect steak, it is important to choose the right meat. It’s best to go to your trusted butcher shop and have the steak freshly cut. The meat should be well hung and dark red; these pieces will be particularly tender. The thickness should be at least 3-4 centimetres so that it does not become tough. A light fat grain ensures that the meat remains juicy and aromatic – so make sure that it is not too lean. These types of grilled meat are ideal for grilling:

  • Rumpsteak
  • Rip Eye Steak
  • T-bone steak
  • Hip steak
  • Entrecote

There are also the following types of steak:

  • Porterhouse steak (roast beef)
  • Filet Mignon
  • Boiled beef
  • Sirloin steak

preparation

Before grilling, the meat should be taken out of the refrigerator and left for at least an hour at room temperature. It is best to cover it with kitchen paper. Then wash the steak and pat it dry. Leave the fat rims on the meat, they give it a good aroma. For the right seasoning, you can marinate the steak in a delicious marinade made from herb butter and oil.

Salt the steak before grilling or not?
It is better not to salt the steak before grilling. The reason for this is that the salt usually does not penetrate into the deeper layers of the meat, which is why you would have to add salt again after grilling. Therefore, it is better to sprinkle with salt immediately after the meat comes off the grill. This also applies to other spices, such as pepper. Otherwise, the heat generated on the grill could release bitter substances that affect the taste of the steak.

So-called flake salt, which is perfect for the final refinement of the meat, goes well with steak. Shop a well-rated salt here.

Grilling steak: that’s how it works

Either a charcoal, electric, or gas grill (and of course the pan) are suitable for the perfect steak. Roasted flavours can be achieved with all grill methods, but some meat lovers swear by the charcoal grill. On the other hand, you can smoke with a gas grill, so it remains a matter of taste. Grill the steak evenly on both sides over high heat. The core temperature is of decisive importance in order to achieve an optimal grill result – this is the only way to keep the steak nice and juicy. With a meat thermometer, you can measure the temperature exactly at the thickest part of the steak and grill it the way you like it best – rare, pink or medium. Or you can do the pressure test to determine the cooking point. To do this, first press the middle of the meat with your index finger and then compare the pressure between thumb and index finger for an English steak, middle finger and thumb for a pink steak and ring finger and thumb for a medium grilled steak.

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