BBQ pork steak recipe. Juicy charcoal pork steak

In summer, people go out into nature, relax and cook delicious meat on the grill or fire. Picnic meals are often made with pork. The article describes mouth-watering recipes meat on the grill.

Grilled pork steak

This is a simple option that will replace.

Ingredients:

• half a lemon;
• 700 g pork entrecote on the bone;
• large onion;
• 6 sprigs of marjoram;
• spices.

Cooking step by step:

1. Beat off a little meat on both sides, pepper, remove the bones.
2. Cut the onion thinly, put the meat in a saucepan, sprinkle with lemon juice.
3. Place the marjoram and onion in between each bite.
4. Leave the meat to marinate in the refrigerator for two hours.
5. Season with salt before frying.
6. Grill pork for 10 minutes on each side.

There are five servings. The total calorie content of the dish is 1582 kcal. Cooking time - 2 hours 30 minutes.

Grilled pork entrecote

The meat prepared according to the recipe is tender and soft. Preparing pork entrecote on the grill for 1 hour. This makes six servings. The total calorie content is 190 kcal.

Required Ingredients:

• a bunch of greens;
• a kilogram of meat;
• spices;
• bulb;
• two laurel leaves;
• 150 ml. beer.

Cooking steps:

1. Rinse and dry the meat, do not cut into pieces of medium thickness.
2. Mix salt and pepper, add laurel leaves.
3. Cut the onion into small cubes and add to the spices, pour in the beer.
4. Marinate the meat in the marinade and leave for at least half an hour.
5. Place on a wire rack and grill the pork on the grill for 15-30 minutes, turning, so that the meat is fried on all sides.
6. Sprinkle with the marinade during frying.

Ready entrecote is combined with sauces, fried vegetables on the grill and salads.

Pork loin on the bone on the grill

It is better to cook pork loin on a fire: the meat turns out to be ruddy, and the aroma of smoke gives a special taste.

A steak is a weighty and toasted piece of meat that no man will refuse. Although, many women will also like to taste it. Prepare steaks different ways but most often pork and grilled.

Grilled pork steak - general principles cooking

Meat. Used by pork tenderloin, neck, lumbar cut, costal, sirloin. In general, any piece without veins, bones, there are a lot of options, in fact there are about 100 species and this is a whole science, but for homemade meals it is not necessary to master it and delve into all the subtleties. Pork is always cut across the fibers with a thickness of about 1-2 cm. Thin steaks do not need to be made, as they will turn out to be dry chops.

Spices. Full scope for creativity. You can add any seasonings and even aromatic herbs, pork loves it all.

Marinades. They are prepared on the basis of spices with the addition of soy sauces, honey, citrus fruits and other juices. But they are not always used. A natural piece of meat is often prepared, lightly seasoned with spices.

Grill. An extensive topic. The steak can be cooked on a natural grill - charcoal grill. Or use an electrical alternative. There are also grill pans. The oven also has a grill that you can use. All recipes with different cooking methods are below.

Grilled pork steak with lemon

A simple steak recipe you will need minimal set products. The meat is cooked on a regular grill, but you can use an electric grill. In the second case, we follow the instructions based on the power of the device. Usually steak is cooked at 200 degrees for 5 minutes. Then the temperature is reduced to 150 and the meat is kept for another 5-7 minutes so that it is baked inside.

Ingredients

1 kg of pork;

1 spoon of olive oil;

4 sprigs of thyme;

Salt, seasoning for meat.

Preparation

1. Rinse a piece of pork and be sure to dry it with napkins. You can leave it on for a while to dry the meat.

2. Take a large and sharp knife, cut the pork across the grain to make thick pieces of about 2 cm. Do not make thin steaks.

3. Squeeze the juice out of one medium lemon. Add a teaspoon of seasoning for meat or kebabs, stir, put a little olive oil and salt the marinade.

4. Rub the steaks with the prepared mixture from all sides.

5. Thyme twigs in our hands, so that they release the juice and aroma. We shift the steaks with thyme.

6. Pour the leftovers on top lemon marinade, if they are. We stretch the cling film on the dish and leave it for a couple of hours. If you marinate pork for longer, then put it in the refrigerator.

7. Now it remains to remove the meat from the bowl, shake off the marinade and put on the wire rack. Place over coals and fry until crusty on both sides. Or we use an electric grill.

Grilled pork steak in the oven

Recipe for amazing grilled steaks in the oven that are in no way inferior to meat on the grill. But for this to be really so, you need to know something about the cooking technology. Georgian adjika is used for the sauce, you can just take chopped chili peppers in the same amount.

Ingredients

1 kg of pork;

1 tsp. hops-suneli and paprika;

A pinch of hot pepper;

Coarse salt;

4 tablespoons of tomato paste;

3 cloves of garlic;

0.25 tsp natural adjika.

Preparation

1. Cut the meat into pieces for steaks, but not very thick. 1 cm is enough.

2. Mix paprika with hot pepper and hops-suneli.

3. Rub the meat first with coarse salt, then with a mixture of spices. You can leave it to marinate for the whole day or cook right away, but the meat still needs to stand for an hour, otherwise it will not be tasty and salted.

4. We heat the oven to 220 degrees.

5. Prepare a baking sheet and boiling water. Place the marinated meat on the wire rack. Put a baking sheet with boiling water below.

6. Cook steaks on the second level from the top for 20 minutes. Then we turn it over. Cooking from the second side for another 25-30 minutes, we look at the meat. If the water in the baking sheet runs out, add more boiling water.

7. Prepare the sauce. Mix tomato paste with a few spoons of water so that it gets a consistency thick ketchup... Season with Georgian adjika and chopped garlic, salt to taste. Either we dilute the pasta with soy sauce, it will also be delicious.

8. Put hot pork on plates, water tomato sauce that will soften the meat.

Grilled pork steak with soy sauce

A variation of the famous and simply amazing steak marinade on the electric grill. But you can cook it on charcoal, in the oven.

Ingredients

600 g pork;

150 ml soy sauce;

1 tsp sweet ground paprika;

3 cloves of garlic;

A pinch of black pepper.

Preparation

1. This amount of meat makes 2 large steaks. Actually, we cut it.

2. Since soy sauce is salty, just add paprika and black pepper to it. Nothing else is needed. Stir.

3. Peel the garlic, cut each clove into several pieces and carefully so that the pieces do not look out, we stuff the meat.

4. Now sprinkle the steaks on top with the spiced soy sauce. We leave it for at least 2 hours. Of course, you can marinate less, but it is better to withstand this time, it will be much tastier.

5. Warm up the grill to 200 degrees. Or we will prepare a brazier.

6. Take out the steaks. Put on the grill, cover with the top lid. We keep it for five or six minutes.

7. Now the temperature needs to be reduced to 150-160 degrees.

8. We bring the meat to the required readiness. If you like a steak with blood, 3-4 minutes is enough. If you want the meat to bake, cook for at least another 5-7 minutes.

Grilled pork steak (in a pan)

The recipe for the simplest grilled pork steaks, which are cooked in a special frying pan. But you can take the simplest one if there is no vessel with a curly bottom.

Ingredients

2 steaks;

1 spoonful of oil;

Salt, pepper, or other dry seasonings.

Preparation

1. Grease the pieces with butter. You don't need much just to moisturize the surface and "seal" the juices inside.

2. Rub the meat with the spices we like. For the natural version, we use only salt and black pepper.

3. Prepare the frying pan. You do not need to lubricate it with anything. We put on the strongest fire and heat until the falling drop of water instantly evaporates.

4. It's time to put the pork. Fry steaks over maximum heat for 4 minutes. Then reduce to medium and cook for another 5 minutes on each side.

5. We spread the meat, quickly decorate with herbs and serve.

Grilled pork steak with rosemary

You can cook such meat on any grill. The pork turns out to be unusually aromatic and juicy. The marinade is also suitable for veal.

Ingredients

800 g pork;

0.5 cups balsamic vinegar

3 cloves of garlic;

Black salt and pepper;

2 tbsp. l. brown sugar;

1 spoon of chopped rosemary

Preparation

1. Connect balsamic vinegar with sugar, pepper and salt.

2. Peel the garlic cloves, chop and add to the marinade.

3. Chop the rosemary and grind it a little so that it gives the maximum aroma. If using dry rosemary, use a little less than a teaspoon. Combine with marinade.

4. Cut the pork, coat with sauce, put the pieces in a bag with a fastener.

5. Pour the remnants of the marinade on top, if any.

6. Close the package. We leave for 2 hours. Every 30 minutes, come up and shake vigorously.

7. We bring the steaks to readiness on any grill!

Grilled pork steak with honey

Another win-win marinade for pork steaks. We cook on any grill, but we make the marinade according to all the rules.

Ingredients

4 tablespoons of soy sauce;

2 steaks;

1 spoon of honey;

1 spoonful of granular mustard;

1 clove of garlic;

0.5 tsp seasonings for barbecue.

Preparation

1. Gently stuff the steaks with pieces of garlic. It can also be added to the marinade, but during grilling, the particles will burn and spoil the view.

2. Mix honey with mustard and spices. If the honey is thick and candied, then it is better to melt it right away.

3. Dilute with soy sauce. If there is no salt in the spices, then throw in a small pinch.

4. Rub the stuffed pork with the prepared mixture, marinate for an hour. Can be left for longer.

5. Take out the pork and shake off excess marinade.

6. Put the steaks on the grill and cook until tender.

Grilled pork steak in original marinade

Another marinade variation for a juicy and ruddy grilled steak. If sesame oil is not available, olive oil can be used.

Ingredients

1.5 spoons lemon juice;

2 steaks;

3 tablespoons of sesame oil;

Black, red pepper to taste;

3 tablespoons of tomato paste;

3 cloves of garlic;

2 sprigs of dill.

Preparation

1. Dissolve salt in lemon juice. About 2/3 teaspoon for 2 large steaks. Add sesame oil.

2. Rub the meat with this mixture, put it in a bag, pour the rest on top, tie it. We send it to the refrigerator for 3 hours.

3. Mix all the other ingredients except the dill. Chop the garlic.

4. We take out the meat, rub it again with tomato marinade, leave it warm for an hour.

5. We take out the steaks, shake them off the surface tomato juice, we send pork to the grill.

6. We bring it to readiness. We transfer to plates, decorate with dill sprigs and immediately send to the table.

Grilled pork steak - useful tips and tricks

Steaks should be eaten immediately after cooking "hot, hot". This dish cannot be stored or reheated.

If the pork is dry, the piece is kept on fire, it should be immediately poured with ketchup or other tomato sauce while the meat is hot. It will go away a little, soak, become softer.

Not everyone loves bloody steaks. If a piece is not baked on the inside, do not try to cook it in the microwave. Just ruin everything. Preheat a frying pan until smoky, brush the pork with a drop of oil and heat for a few minutes on each side.

Cooking the perfect juicy steak at home "like in a restaurant" is the cherished dream of many hostesses.

However, after several unsuccessful experiments with preparing "rubber soles" instead of soft pink meat, it is so easy to despair and abandon this venture forever. But you just need to use the tips of the professionals and take into account all the subtleties.

How to choose meat for a steak

And today we figure out together how to properly fry a delicious steak. From buying meat to choosing seasonings - we take into account all the nuances.

• Choose seasoned meat. Many people mistakenly believe that steak meat must be fresh. However, this is not entirely true: for the steak to turn out soft and juicy, the meat must be matured. The fact is that the muscle in a piece taken straight after slaughter is not relaxed, and the steak will turn out to be tough.
• Focus on the slaughter date. When buying meat in a supermarket, be guided not by the date of packaging, but by the date of slaughter, which should also be indicated. The ideal steak comes from a piece that has been aged for more than 20-25 days after slaughter. You can also check the maturity of the meat by simply pressing a piece with your finger: if at first a dent formed, which then quickly returned to its place, then such a cut is suitable for cooking a steak.
• Consider the type of steak to come. The most popular types of steak cuts are filet mignon, tibon and ribeye. Choose meat in vacuum packaging or visit the butcher - there they will give you competent advice and help you make the right choice.

• Pay attention to the thickness. A good steak is made from pieces no thinner than 2.5 centimeters. And to prepare the perfect fillet mignon from the tenderloin, which is served in the form of "hemp", pieces should be chosen with a thickness of 5 centimeters or more.

• Examine fiber and body fat. The thicker the muscle fibers on a piece of meat, the more tough the steak will end up. Our choice - thin, dense fibers.
  As for fat, what is the best way to buy meat with thin layers white which will melt during cooking and add juiciness and tenderness to the steak.

General tips for cooking a juicy steak

Mastering the art of making juicy and mouth-watering steaks is easy. The main thing is to strictly follow a number of rules and remember the difficulties that both beginners and regulars of the kitchen may encounter.

• The steak should only be cooked with fresh, chilled meat. If the steak has been frozen, leave it in the refrigerator overnight.
• The meat is usually brought to room temperature before frying. Before starting to fry, the meat must be "warm" when room temperature within 1-2 hours. This way you will not only achieve an even browning, but you will also be able to control its degree more easily.

• Control the dryness of the meat. In order not to smoke the entire kitchen and to fry the steak evenly, the surface of the meat should be perfectly dry. Wipe the meat dry before starting the cooking process.
• Use kitchen paper towels for this and never wash the meat before cooking.

• The width of the meat is also very important. Ideally, this is a piece of 2.5 to 4 centimeters.

• If you cut the meat yourself and at home, then it is worth remembering one simple rule: cut it straight across the grain.
• Don't cook too many pieces at once. No more than 2 steaks should be placed on 1 pan, otherwise the surface temperature will drop sharply, and the meat instead of formation golden brown will begin to produce juice.
  The result is a cooked steak, not a juicy one.
• Season the meat well... When it comes to spices, there is absolutely no need to be shy, because in many ways the very taste of a restaurant steak is due precisely to the generous amount of salt and pepper.
  Just before placing the cuts of meat in a preheated skillet, pepper them generously and salt on 2 sides, then proceed to frying.

You can make a seasoning with salt, water, spices, lemon juice, and rosemary. Pour the steaks directly on the grill.

• Best for steak cooking use a heavy skillet or grill pan. They make it easier for you to control the temperature and the frying process in general.
  For the perfect striped steak, use the cast iron ribbed grill pan. Dry and heat well until a slight haze appears. It is better to fry the steak itself without oil, otherwise the whole kitchen will be covered with smoke.

• If the pan is not cast iron, then it is important to preheat the pan correctly. She should be very hot, but not smoke. Otherwise, the meat will burn on the outside before it can cook on the inside. The steak should sizzle as it touches the surface of the pan.

• It is better to start frying meat at high temperatures, and then switch to lower ones. This will ensure even roasting and prevent the meat from losing its flavor and color.
  When frying, protein - primarily on the surface of a piece of meat - curls up and blocks the drainage of liquid. Therefore, the meat is first quickly fried at a high temperature, and then brought to a condition at a lower temperature.

• Usually, Cook medium-rare steak for 4 minutes on each side.
  Meat with blood takes 1-3 minutes.
  Fully fried steak is fried for 3 minutes on each side over high heat, and then cooked until fully cooked for 6-8 minutes.
  However, you should still carefully monitor the meat, because the cooking time can vary depending on a number of factors. When the steak reaches a temperature of 40 ° C, proteins begin to break down, then, after 50 ° C, collagen shrinks, at 70 ° C the meat ceases to retain oxygen and becomes gray. Cutting across the grain allows high temperature streams to pass through the piece of meat. After the steak has been removed from the heat, it continues to heat up from the inside.

• The steak can be flipped frequently. This will ensure even frying, and the edges of the steak will not dry with this technique. If you decide to turn it over rarely, only 2-4 times during the cooking process, then the final result will be a beautiful lattice pattern. However, only if you are grilling the steak.
• And if you want to get beautiful mesh on the surface of the steak, fry the piece first for 1.5 minutes, then turn it 90 degrees and hold it in the pan for another 30-45 seconds. Then follow the same procedure on the other side.
• Forget about forks... To prevent juice from leaking out of our ideal steak, turn it over exclusively with culinary tongs, not with a fork.

• You can check the readiness of the steak with your fingers. To do this, lightly press down on the steak with your fingertip. The bloody steak is soft and pliable to the touch; well done - hard; medium roast is a cross between the two previous options.
• Bring the steak until tender. Preheat the oven to 190 degrees and after browning the steak on both sides, use the tongs to place the meat in a baking dish. Cover the tin with foil and bake for 10-12 minutes for filet mignon or 7-8 minutes for flat steaks.

• Remove the meat from the oven and, without removing the foil, hold 10-15 minutes at room temperature then serve.
  You should not neglect this rule, because this is the only way to get a really juicy, mouth-watering and delicious dinner.

• The steak is best served on warm plates. Knives must be sharply sharpened.

Types of steaks

Knowing the types of steaks, you can, firstly, choose the meat to taste, and secondly, be known as a connoisseur and gourmet.

• Rib steak- prepared from the subscapularis of the carcass
• Rib eye steak- best for pan cooking. It is versatile. The name comes from two English words rib-eye, i.e. "rib" and "eye". The rib is where the cut comes from, and the eye is the cross-sectional shape that Ribeye steaks inherit. The abundance of fatty layers (the very marbling of the meat) quickly melts during frying, making "Ribeye" the juiciest and most unpretentious of all steaks to prepare.
• Club steak- prepared from the thick edge of the longissimus dorsi
• Striploin- prepared from the top of the sirloin
• Tebone steak- prepared from a piece on the border between the dorsal and lumbar parts, consists partly of filet mignon and striploin

• Porterhouse steak- prepared from the lumbar back
• Sirloin steak- prepared from the lumbar back near the head of the tenderloin
• Roundrumb steak- prepared from the top of the hip
• Steak fillet- prepared from the head of the tenderloin
• Tornedos- made from small pieces of the thin edge of the central part

Cooking degree of steaks

• from 38 ° C blue, steak with blood
• from 48 ° C rare, very lightly roasted
• from 52 ° C medium rare, lightly roasted
• from 58 ° C medium, well done
• from 63 ° C medium well, deep fried
• from 74 ° C well done, very deep fried

The degree of roasting of a steak can be roughly determined by first poking your finger into the meat, and then with your finger in the palm of your other hand.

The arm is relaxed, the muscle at the base of the thumb too - it will feel like raw meat to the touch, in steaks it blue, with blood.

Touch the tip of your thumb to the tip of the index finger - the muscle tenses, its hardness resembles a degree roast rare.

Putting your thumb and middle finger together for a steak-like feel medium rare.

When the thumb touches the ring finger, the same muscle will be similar in density and elasticity to a degree steak. medium or medium done.

Connecting the thumb and pinky finger will cause the same muscle to turn into a kind of steak. well done.

Attention! Biting your hand when checking is strongly discouraged: o)

5 interesting steak recipes

Let's hone our craft together. I suggest you 5 interesting recipes steaks that must be cooked.

1. Steak with teriyaki sauce

In Japan, teriyaki is not understood by himself sweet sauce, and the method of frying dishes in it. The sugar contained in such a sauce caramelizes and gives the dish a special taste and shine. IN traditional recipe For sweet sauce, the ingredients are soy sauce, sugar, and mirin (sweet rice wine) or sake. This cooking method is great for fish and meat dishes, including for steaks.

Ingredients:

• Beef steak- 1 kg
• Leeks - 2-3 pcs.
• Soy sauce- 1/2 cup
• Water - 1/4 cup
• Brown sugar- 1.5 tbsp. l.
• Mirin or sake - 2.5 tbsp l.
• Chopped garlic - 2 tsp
• Chopped ginger - 1 tsp
• Sugar - 2 tbsp. l.
• Sesame oil - 1/2 tsp

Cooking method:

1. Mix all ingredients except meat. Marinate the steak in the mixture overnight.
2. Preheat a frying pan. Remove the marinade from the steak and cook for 4 minutes on each side until medium well done.

2. Pork steak with lavender and rosemary

While beef is considered the traditional meat option for steak, sometimes you can go against the rules. Especially when it comes to pork steak with lavender and rosemary. This is a steak option for true aesthetes and connoisseurs of spices.

Lavender and rosemary will brighten the taste of the pork steak and add a special zest to the dish. In addition, they are also very beneficial to health. Thus, lavender has an antiseptic, calming and antispasmodic effect, and rosemary has a beneficial effect on the work of the cardiovascular, digestive and nervous systems.

Ingredients:

• Pork steak - 4 pcs.
• Olive oil - 1/2 cup
• Lavender - 4 sprigs
• Rosemary - 3 sprigs
• Ground black pepper - 1/2 tsp
• Salt - 1/2 tsp
• Lemon zest - 1 pc.

Cooking method:

1. Spices can be prepared in a day. Place sprigs of lavender and rosemary between two leaves parchment paper... Press on top with a frying pan or roll out with a rolling pin. This will help to activate essential oils... Pour the spices into a saucepan and pour olive oil... Cook over low heat for 5 minutes and then let cool completely.
2. Mix the mixture with the remaining spices and marinate the pork for 20 minutes.
3. Fry the steak in a grill pan for 10-15 minutes on each side. You can cook the steak in the oven: 30-40 minutes at 180 degrees, depending on the thickness of the piece.

3. Filet mignon with blue cheese

Even the most fastidious gourmet will enjoy such a dinner. If, during the difficult times of sanctions, you managed to get a package of blue cheese in a foreign land, and at home there is a solemn occasion for which you need to gather guests, then this recipe is for you. You can collect all imaginable and unthinkable compliments and increase your culinary self-esteem by preparing a filet mignon.

Ingredients:

• Tenderloin steak (filet mignon) - 4 pcs.
• Olive oil - 1/4 cup
• Balsamic Vinegar - 1/4 cup
• Mustard - 1 tbsp l.
• Dried thyme - 1.5 tsp
• Dried rosemary - 1.5 tsp
• Thinly sliced ​​onion - 2 pcs.
• Sugar - 1 tsp
• Blue cheese - 150 g
• Salt to taste
• Pepper to taste

Cooking method:

1. Combine olive oil, rosemary, cumin, mustard and balsamic vinegar. Rub the steaks with salt and pepper on both sides and then pour over the mixture. Leave to marinate for at least 30 minutes.
2. While the meat is marinating, cook the onions. Heat a skillet over medium heat, greased with oil. Fry the onions until they are translucent and soft. Add sugar. Fry until the onions are golden brown and caramelized. Set aside.
3. Fry the steaks for a few minutes over high heat. Then turn on medium power and fry for another 9 minutes, turning occasionally.
4. After this time, cover the steaks with onions and finely chopped blue cheese, turn off the heat, cover and leave for 2-3 minutes.

4. Salmon steak with lime and mustard

Salmon has a very delicate, mild flavor and is delicious on its own. Therefore, the salmon steak is a great dinner, and a quick one too.

For a delicious steak, shop for ribeye or strip-loin beef. In the Russian classification, these cuts correspond to a thick and thin edge. The meat should have streaks distributed over the entire surface of the piece. In this case, the fat will melt during cooking, and the dish will turn out to be tender.

Cook the steak as follows:

1. Chop the meat to a thickness of 2.5 cm or slightly thicker.
2. Heat it to room temperature.
3. Wipe dry with a napkin before the hottest.
4. Brush with olive oil on both sides and sprinkle with salt.
5. Leave for a quarter of an hour.
6. Put the pieces on the fast so that they do not touch. If you hear a hiss, the pan is hot enough.
7. For medium roasts, fry the meat for 1 min. Turn it over with tongs and fry for another 1 minute.
8. Turn the pieces over again and reduce heat. Fry the meat on both sides for 2 minutes.
9. Pepper the steak and add a small piece butter... After that, cover with foil and let the steak rest so that the juices are distributed throughout the piece, and the temperature evens out.

Depending on what degree of roast you want to get, you need different cooking and rest times.

• Fry the steak with blood for 1-2 minutes on each side. Then let it rest for 5–6 minutes.
• Lightly cooked meat is cooked in 2–2.5 increments and allowed to rest for 5 minutes.
• Medium-rare meat is fried in batches of 3 and allowed to rest for 4 minutes.
• Well-done meat is cooked for 4.5 times and allowed to rest for 1 minute.

These parameters are indicated for a piece with a thickness of 2.5 cm.

Grilled beef steak recipe

An equally delicious steak is cooked on the grill. You will need:

• beef steak - 0.8 kg;
• vegetable oil - 100 ml;
• onion - 1 pc.;
• soy sauce - 7 tbsp l .;
• garlic - 4 cloves;
• rosemary - 1.5 tbsp l .;
• salt;
• pepper.

Cut off excess fat from the steak before cooking.

Steaks are prepared like this:

1. Mix oil and soy sauce.
2. Chop the garlic and cut the onion into half rings. Add them to the mixture.
3. Add salt, pepper, rosemary or other herbs to the meat.
4. Pierce the meat in several places with a fork to marinate better.
5. Put it in a saucepan, pour over the prepared marinade and cover with a lid. Leave to marinate for 4 hours. If you have time, then overnight.
6. When the coals are well burnt, place the steaks on the wire rack.
7. Fry well on each side.

Eat steaks with fresh vegetables.

The steak is best served on hot plates to keep it warm and juicy.