How to cook beef steak on the grill?

Steak, especially beef - a very attractive dish. He is appreciated by both experienced chefs and gourmets.However, it is important to know the subtleties and nuances of cooking this dish.

You can often find statements that beef steaks should be chosen only in the markets. At the same time, they refer to the fact that the store vacuum packaging does not allow to assess the quality of the product as accurately as possible. However, the reality is not so simple: cunning traders can fool even chefs who choose beef tenderloin. In some cases, it is possible to understand the unsuitability of the goods for consumption only when the meat is already cooked. This is usually expressed in a bad smell.

Sometimes beef can shrivel, it emits a lot of moisture, not at all like ordinary meat juice. No matter how hard the cooks try, the dish will be cooked, not fried. Moreover, such a dubious product is simply dangerous to eat. To reduce the likelihood of such an outcome of events, it is necessary to apply several simple tests in the following order:

• pressing (the well should straighten up and remain dry);
• inspection (pale pink, bright red and dark red tones are not allowed);
• odor check (no aroma is allowed except for the smell of fresh meat);
• fat estimate (it should be neither gray, nor yellow, nor brown);
• evaluation of the surface (the absence of the slightest sticky, over-dried or over-wet areas).

Good quality beef can not produce muddy juice, only bright liquid. You need to carefully look at the texture of the pieces: as a very loose, and extremely dense meat for steaks is not suitable. It is undesirable to buy and beef, which is clearly stratified into fibers. Having found any of these signs, the purchase of meat should be discarded. The words of the sellers and even the documents presented by them cannot be trusted in this case. It is very important to inspect both the counter and the outlet as a whole: the accuracy of the product display, the cleanliness of the sales area and the shape of the sellers are important.

It should be understood that even with the purchase of first-class meat, a lot depends on the skill of the cooks to prepare it. Marble beef must be kept (wet or dry). For cooking roast beef steaks, correct slicing is crucial (with the removal of all films that envelop the outer part of the cut). Recommended cutting across the fibers into fragments with a thickness of about 3 cm.

If there is no due experience in handling spices, the experiment should be postponed for the future. It is advisable to apply a classic set of seasonings:

• salt;
• ground pepper of different types;
• small amount of olive oil;
• thyme (alone or with rosemary).

Electric grill allows you to cook beef steak as quickly as possible and with minimal effort. But it should be ensured that the device is connected to a properly operating safe electrical network. When cooking marble steak on an electric grill, smoke is likely to appear. So, it is necessary to choose a well-ventilated room. If the quality of ventilation leaves much to be desired, you will have to work with the windows open.

Both the working parts of electrical appliances and the area where meat is cooked must be completely dry. Therefore, the idea of ​​grilling beef in the open air with an electric grill will have to be abandoned. And even indoors it is worth checking whether the device is securely standing. Do not install it on loose, leaning bases. If all requirements are met, heating the electric grill will take an average of 5 minutes.

Some grills require the steak to be lightly pressed down when the machine is closed.Otherwise, the automatics do not recognize that there is meat in the tank and will continue to warm the surface, “thinking” that it is still empty. About the readiness of the dish can be judged by changes in the color of the screen, indicating the achieved degree of roasting.

Cooking steak on convection grill is generally similar to working with electric grill, but the approach to roasting meat may differ. So, in order to get a crisp crust, the product is placed under the heating apparatus itself, that is, on the upper tier, and set at a temperature of 200 ° C. Medium-level frying is provided when meat is placed on the lower tier with a temperature of 180 ° C. processing.

Salt meat for steaks is recommended in advance. This will help get so attractive for many people crust. Normally cooked is considered a dish that is browned outside, but inside remains juiciness. That is why a cooking thermometer should be kept ready. Overdrying meat is just the mistake that cannot be fixed.

There is an easy way how to properly cook a juicy beef steak at home. They begin by cutting the tenderloin into 2 cm thick slices. It is then placed in a refrigerator for 24 hours, and when this time has passed, the meat is left at room temperature for 3 or 4 hours. Washing and drenching beef can not be, it must be cooked in a dry form. The grill is heated to a maximum level, cutting the salt is very moderate (and if the quality of the meat is perfect, you can completely do without salt).

Preparation of the dish step by step involves roasting for 3-4 minutes on each side. When the steak is turned, it is usually sprinkled with black pepper immediately. Having finished to fry, transfer beef to a chopping board. Immediately cover it with a paper napkin and a sheet of foil. Serve the dish on the table will be about 10-15 minutes.

Important: beef steak should not be supplemented with side dishes that contain a lot of carbohydrates. Where better to prepare a dish at home with vegetables. Cooking begins with light roasting leeks and sweet peppers. These fruits need to be fried on all sides. Then fried eggplants, add mushrooms depending on personal preferences.

When all the vegetables are ready, they are placed in a deep dish and immediately filled:

• lemon juice;
• olive oil;
• crushed garlic;
• with salt.

The frying time of the meat itself is selected individually. It is recommended to focus on a good, but not too strong roast. To prepare the main part of the dish use:

• 0.4–0.5 kg of beef;
• pepper;
• salt;
• small amount of sunflower oil.

It is believed that 100 g of beef steak contains 209 kcal, or 10% of the daily rate for modern citizens. But the origin of the meat and the characteristics of each recipe inevitably affect this indicator. Thus, grilling reduces the calorie content of the dish to 170 kcal. After all, this method of processing almost does not require the use of oils. Condiments should be used with caution: stirring up the appetite, they interfere with the control portion size.

You will learn how to pickle a beef steak before grilling, from the following video.