Grilled beef steaks. Grilled marbled beef steaks

Grill and beef are twin brothers, it's hard to argue with that. If you start a full-fledged grill on the farm, then you need to use it accordingly, namely for frying various cuts of beef and veal.

Grilled beef is primarily about steaks. Chateaubriand, porterhouse, tibone (T-bone steak) and other classics are what you use the grill for. Although it is quite possible to fry steaks or whole beef fillets on it.

Choose meat for grilling as follows: fresh fillet beef should be dark red with a shiny cut surface. Marbled beef, popular for steak, should have white veins of fat in a pattern.

In general, in addition to the age, sex of the animal, the breed, conditions of keeping, growing and the specific part of the carcass are also important for high quality meat.

The most suitable cows are considered to be long-growing breeds with a firm meat structure. These are Black Angus, Shorthorn, Wagyu, Galloway, Kobe.

Marbled meat besides the highest taste, contains a higher percentage of beneficial acids, extractive substances that facilitate the work of the digestive organs, compared to ordinary beef. It also contains easily digestible iron, which cleanses the human body of substances that lead to cancer.

Marbled beef, like other types of beef, must be kept in the refrigerator for some time. The freshest meat is likely to turn out too hard, not so healthy, not very aromatic. You need to get it out about two hours before cooking for natural bringing to room temperature.

When it comes to suitable spices for grilled beef, garlic, paprika, chili peppers, rosemary, thyme and oregano work best with it.

Double steak with cauliflower

This is a decent recipe for a good barbecue that harmoniously combines the right meats and the right fresh vegetable addition.

In fact, the finished dish will consist of two steaks: meat and vegetable. The meat portion is the ribeye steak (thick edge) and the vegetable portion is the cauliflower steak.

Worcestershire sauce is the best marinade for this type of meat.

Required Ingredients:

• rib eye steak;
• cauliflower;
• Worcestershire sauce;
• bulb;
• garlic;
• chilli;
• butter;
• vegetable oil;
• tomato juice;
• Brown sugar;
• salt;
• black pepper;
• cheddar cheese.

Cooking technique:

1. Spread Worcester sauce on both sides of the marbled beef. For a good crust, also sprinkle on the meat vegetable oil... Leave to marinate.
2. Prepare the grilled sauce in a wok or cauldron. Peel, cut the onion into half rings. Chop a clove of garlic finely for flavor. Fry the onion with garlic, half a small chili pepper in vegetable oil.
3. Pour in a glass tomato juice... At the same time, stir the ingredients constantly so that the onion and garlic do not burn. Add a pinch brown sugar, salt, a couple of black peppercorns.
4. At the very end of cooking, dip a small piece in the boiling sauce butter for thickening and obtaining a delicate consistency. Leave the prepared sauce to cool.
5. Raise the grill temperature before grilling meat. Cut a 4–5 cm thick steak from the center of the cauliflower to the size of the meat piece. Lubricate with vegetable oil on both sides. Place on grill, close lid if provided.
6. Crush a few black peppercorns. Roll the sides of the meat steak in pepper so that it does not burn, but gently warms up, giving the meat its aromas.
7. When the cabbage steak is seared on one side, turn it over, add salt to the toasted side.
8. Along the way, prepare one chili for decoration: just put it on the grill and fry.
9. When the grill is hot enough, place the meat on top of it. Fry on both sides, sealing the steak to keep it juicy. Do not salt in any way.
10. When the meat is fried on one side, up to the appearance of a relief pattern from the grate rods, turn it over.
11. Remove the steak fried on both sides from the grill, transferring it to a pre-prepared piece of foil. Wrap tightly. This is necessary for the redistribution of juices in the still half-baked meat, moreover, after this operation, blood will not flow out of it. Allow the meat to rest for two minutes, then return to the grill, only not to the warmest part of it, but to moderate heat.
12. Remove hot peppers from the grill as soon as their skin bursts. Turn the cabbage steak periodically.
13. After 2 minutes, free the meat from the foil, move it again to the very center of the grill. Roast each side for two minutes, then serve.
14. Use a wooden board for serving. The food can be assembled directly on the grill grate.
15. Cut into thin slices hard cheese like cheddar. Place the slices on the cabbage steak and place the meat on top. Bake literally a minute. The cheese will glue both halves of a large steak, vegetable and meat, as a result, you will get an excellent, juicy dish.
16. Gently place the steak with a spatula on a wooden board. Decorate with roasted chili peppers. Apply the prepared sauce in a gravy boat. Salt the top (meat) part. Decorate with fresh lettuce leaves.

Chili con carne grilled

Dishes Mexican food perfectly suited for cooking them in the fresh air, in nature using a grill.

A great option for such a dish is chili con carne, which is an abundant mixture of meat, red beans and vegetables.

Required Ingredients:

• beef;
• Worcestershire sauce;
• vegetable oil;
• spice "taco";
• Brown sugar;
• Bell pepper;
• garlic;
• Red onion;
• onion;
• tomato paste;
• chilli;
• red beans in a jar;
• pita;
• cheddar cheese;
• cilantro.

Cooking technique:

1. Pre-marinate a good piece of beef weighing about 1 kg. Spread the Worcester sauce on both sides. For better penetration of the marinade, pour a little vegetable oil over the meat. Sprinkle the meat with the over-the-counter taco spice. Add a pinch of brown sugar. Set aside.
2. Make a vegetable side dish. Take three types of sweet peppers: yellow, green, red. Cut off one wall from each. Take a red onion, a regular onion, a couple of garlic cloves. Clear everything. Chop the onion and garlic into large segments, dice the pepper.
3. Fry vegetables in vegetable oil in a skillet or cauldron on the grill. Coarsely chop the chili pepper, add to the vegetables. When the pepper grabs, add a couple of tablespoons of tomato paste. Let it burn, then stir in the vegetables.
4. When the tomato paste curdles into lumps, just add water. Salt. As a result, a thick vegetable base is formed, in which the tomato bunches will dissolve. Add a pinch of brown sugar for balance. Place a jar of red beans in a skillet. Mix.
5. Fry beef at maximum grill heat (200 degrees and above). After sealing on one side, when grill marks are visible on the meat, turn over. Salt only when the meat is sealed on both sides. Place steak on low heat, close grill lid.
6. Cut the red onion into half rings. Cut the finished meat into large slices at an angle. Put the preheated pan with vegetables on the board. Put the meat on top of the vegetables, sprinkle with red onions.
7. Cut a couple of cakes (pita) in half. Cheddar into slices. Insert the cheese into the pita pockets and heat on the grill until the cheese begins to melt.
8. Cut the finished tortillas with cheese into triangular "chips", place them in the pan with the tip down.

The end result is a complex pan designed for multiple eaters. Everything will be in it at the same time: meat, vegetables, sauce, flat cakes.

Beef recipes are quite varied. Fillets can be cut into thin slices and made into rolls. From ground beef make cutlets for burgers. Chops are made from the harder meat (thigh, side). The number and variety of side dishes and sauces is limited only by the cook's imagination.

The grilled steak recipe is simple even for a beginner. As a rule, grilled Primebeef beef is self-sufficient, and of all the seasonings it needs only salt and pepper. They competently emphasize the taste of quality beef. Another such companion is a piece of cold butter with garlic and herbs! Make the preparation in advance, experimenting with the ingredients - and enjoy a great steak without spending a lot of time and effort.

Preparation:

1. Remove the butter from the refrigerator to melt and soften like thick sour cream.
2. Finely chop the parsley, rosemary, sage with a knife. We need the same amount of greens - about 1 teaspoon each.
3. Peel and chop the shallots. With the flat side of the knife, crush a clove of garlic, peel it and chop it finely. For speed, use a fine grater, however, with this option, a lot of juice will be lost.
4. In a separate bowl, mix the butter with herbs and spices thoroughly. Don't forget to season with salt and pepper.
5. Place the butter on plastic wrap and roll into a sausage. Place in the refrigerator for a couple of hours or in the freezer until it hardens.
6. We take out the steaks from the packaging, let them lie down for a while and saturate with oxygen. Then wipe it with a paper towel and rub it with salt and ground pepper.
7. Preheat the grill and fry the steaks to the desired degree of doneness. This will take approximately 10 minutes (5 minutes on each side). Then we give the steaks a rest, wrapped in foil.
8. Cut a piece before serving fragrant oil and place on top of the hot steak.

Bon Appetit!

Grilling is a wonderful way to cook tasty, but not greasy food. This option will be especially appreciated by adherents. healthy eating or people who monitor weight.

You can grill any meat, but beef is especially successful. Still would! She smells so good!

Grilled beef - general cooking principles

For grilling, you can buy ready-made steaks or a piece of meat that you cut yourself. The main thing is to take into account the thickness of the pieces. It should not exceed 3 cm. It is better to use fresh beef or veal for grilling, as it is more difficult to make a piece from the freezer juicy and tender. It is advisable to marinate meat for grilling.

What is used:

Mustard, mayonnaise and other prepared sauces;

Onions, garlic and other vegetables;

Fresh, dry, popular greens Provencal herbs.

Sprinkle the pieces with spices. Rub, fill with marinades. Shake off excess before placing on the grill. Often, the meat is wiped off and sprinkled with oil, which will help get a nice crust and prevent the beef from drying out.

You can cook steaks and just pieces of meat on different grills: natural, electric, in pans. But the surface must be warmed up. Also, do not remove the meat from the marinade or bowl in advance so that the beef does not lose moisture.

Grilled beef steak in coffee marinade

Recipe for a very unusual coffee marinade for grilled beef steaks. Additionally, you will need ketchup and balsamic vinegar.

Ingredients

4 steaks;

5 tbsp. l. strong boiled coffee;

100 ml ketchup;

2 tbsp. l. balm. vinegar;

Salt pepper;

1 tbsp. l. oils.

Preparation

1. Wipe dry the washed beef steaks.

2. Combine ketchup with boiled strong coffee, add balsamic vinegar, add spices, salt and mix well.

3. Rub the meat with cooked marinade, put it in a bowl. All that is left is superfluous, just pour in from above.

4. Marinate the beef for two hours. You can leave it for a longer time, preferably overnight, especially if the meat is not very young.

5. Now we take out the pieces and shake off the excess marinade. We take paper towels and dry the meat.

6. Rub the steak with butter. You can take olive or any other vegetable oil.

7. We send to a preheated grill, cook the beef first on one side, then brown the second part.

Grilled beef in mayonnaise marinade

Mayonnaise is ideal for marinating beef. But we are talking about a real sauce, which is made from eggs and butter. When buying, make sure that the fat content is at least 65%.

Ingredients

800 g of beef;

4 cloves of garlic;

1 tsp ready-made seasonings for meat;

0.5 tsp mixture of peppers.

Preparation

1. Cut the meat into slices or slices, as you like. The thickness is no more than three centimeters. We take a kitchen hammer, cover the meat with foil and slightly beat it off, knock once in each place.

2. Chop the garlic, mix with mayonnaise. We spread a mixture of peppers or just one of any kind to them, salt, put seasonings and grind well.

3. We shift the marinade to the beef, rub all the pieces with our hands, stir well and cover.

4. Leave the meat for at least three hours. Sure, better beef stand all night or all day, you can all day. In this case, it is advisable to keep the product in the refrigerator.

5. Take out the pieces of beef, shake off excess mayonnaise from them, put them on the heated grill and cook!

6. As soon as the meat is browned on one side, turn over.

7. Complement the finished beef with herbs, serve with ketchup or sour cream sauce, fresh vegetables.

Grilled Garlic Beef Steak

The recipe for a rosy, aromatic, very tasty grilled beef steak. To marinate the meat well, it is advisable to soak it in the evening.

Ingredients

1 head of garlic;

4 steaks;

2 tbsp. l. mustard;

100 ml of soy sauce.

Preparation

1. We disassemble, clean the whole head of garlic. Half of the cloves just need to be chopped. It is better to grate so that there are as few large pieces as possible. Cut the rest of the cloves into thin slices.

2. We wash the beef, wipe it and make punctures from the rib with a thin knife. We insert the plates of garlic from several sides.

3. Combine the garlic with mustard, dilute the mixture with soy sauce. We rub the steaks, fill with the marinade, if it remains.

4. Cover, remove and marinate in the refrigerator. Periodically change the meat in places: raise the lower one up and vice versa.

5. Preheat any grill, lay out the beef. Cook the garlic meat for a few minutes on each side until a fried crust appears.

Grilled beef in honey marinade

Honey marinade with soy sauce is suitable for absolutely any meat, poultry, and grilled beef can also be soaked in it. You can cook the dish out of small pieces or cut the steaks as you like.

Ingredients

50 ml soy sauce;

1 tbsp. l. honey;

60 g of beef;

1 tbsp. l. mustard;

3 cloves of garlic;

Spices to taste.

Preparation

1. Honey must be taken liquid. But this can not always be found. Therefore, we take the product and heat it up. Can be placed in the microwave or in a bowl of hot water for a few seconds

2. Now add the mustard to the honey. You can use homemade or commercial sauce. Sometimes it is made with mustard powder if there is no diluted product. Rub until smooth.

3. We dilute all this with soy sauce, put seasonings and spices for meat to taste.

4. Peel the cloves of garlic, cut each into 3-4 pieces, add them to the sauce.

5. Now we are engaged in meat: sea pieces, wipe, cut to the desired size.

6. Fill honey sauce beef, mix. Leave to marinate for at least 40 minutes. The maximum time is unlimited.

7. Put the prepared beef on the grill surface, bring it to readiness.

Grilled beef steak with vegetables

A complete dish recipe that doesn't need any extras. It is best to take young and light meat for grilled beef steaks, since the marinating time of the pieces is minimal.

Ingredients

2 zucchini;

2 bell peppers;

3 steaks;

1 tsp Italian herbs;

30 ml olive oil;

Preparation

1. Combine Italian herbs with juice squeezed from a small lemon. Mix and pour olive oil... You don't need to add anything else to the marinade.

2. Rub steaks with marinade, set aside for ten minutes.

3. Cut the peppers in half, discard the seeds and other unnecessary parts.

4. Rinse small zucchini and cut into pieces.

5. Sprinkle the vegetables with the marinade that remains, and also leave for a few minutes.

6. We are preparing the grill: turn it on, heat it up. While there is time, you can prepare herbs to decorate the dish.

7. Sprinkle the beef with salt, quickly grind it over the surface of the steaks and send it to the grill.

8. Also add some salt to the vegetables, spread them near the meat on the grill surface.

9. Cooking everything together. After browning the crust on the first side, turn the pieces of food over.

10. Take out, put everything together on plates, add herbs and immediately serve!

Grilled beef (onion marinade)

To prepare such a marinade for grilled beef, it is better to choose juicy onions. Used here minimal set spices, but you can take any additional seasonings.

Ingredients

1 kg of beef;

500 g onions;

1 tsp with a slide of salt;

1 tsp black pepper or a mixture of peppers;

1 tbsp. l. vinegar.

Preparation

1. Peel the whole onion, cut into half rings, but not finely. We throw in 2-3 pinches of salt, sprinkle the vegetable with vinegar.

2. We immerse our hands in the onion and begin to gently knead it until the mass becomes very wet.

3. Now we take the beef. We rinse, wipe. We cut pieces of any size and shape.

4. Put onion and meat on the bottom of the container in layers. You need to start with onions and end with a vegetable too.

5. Close the container. We leave the beef for pickling. You can periodically turn the vessel upside down.

6. Take the beef out of the onion, put it in one layer on a preheated grill.

7. Cook until golden brown. We serve immediately from the heat until the beef has cooled down.

Grilled beef steak with rosemary and thyme

Rosemary is a terrific marinade ingredient that changes the flavor and aroma of meat beyond recognition. But how do you put it in beef steaks?

Ingredients

0.7 kg of beef;

5 sprigs of rosemary;

5 sprigs of thyme;

4 tbsp. l. oils;

Salt, 5 peppercorns.

Preparation

1. Chop the sprigs of rosemary and thyme.

2. Crush the peppercorns. Combine with herbs, add olive oil, but you can also add any other vegetable oil. Stir.

3. Cut the meat into steaks up to 2 cm thick.

4. Rub the beef on all sides with herbs and butter.

5. Leave the meat for half an hour. This time will be sufficient to prepare and warm up the grill.

6. Take out the meat, sprinkle with salt, grind, immediately send it to the grill.

7. When bringing the dish to readiness, the remnants of greens may burn, which is normal for this dish.

Do not use large amounts of lemon juice or vinegar when marinating meat. The acid makes the beef tougher, the steak may turn out to be dry. If you like the taste and aroma of lemon, then you can sprinkle the meat on the plate after cooking.

American chefs believe that no metal or plastic utensils should be used to marinate beef steaks. IN ideal option used porcelain, ceramics, glass. And you definitely need a tight lid.

You do not need to use a lot of salt for marinating, as it draws moisture from the meat. Better to salt the pieces already on the grill or directly on the plate.

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, preserves all vitamins, acquires a spicy aroma of a fire, always remains tender and juicy, while excess fat is melted, and a delicious crispy crust makes the dish sophisticated. It is difficult to find people indifferent to kebabs, kebabs, baked pork ribs or barbecue duck, and healthy food in the fresh air tastes better than restaurant delicacies. However, despite all the advantages of such dishes, they can be easily spoiled. Let's talk about how to properly grill meat so that it turns out to be healthy, aromatic and very tasty.

Secrets of Grilling Meat

Grilling meat requires a special approach and knowledge of many culinary subtleties, on which the tenderness, juiciness and unique taste of the dish depend. Anything can be grilled meat products- 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 ennoble not even the best initial product, you should not skimp on meat if you want to enjoy an exquisite steak or toasted barbecue.

Any part of pork is suitable for grilling, depending on your tastes and preferences. When choosing beef, we recommend that you pay attention to the tenderloin, rump, rump, sirloin, liver and the lower part of the thigh bone. From veal, legs, neck and flank are suitable for grilling, and from lamb it is better to prefer the back, neck and ribs. Domestic bird and game are ideal for cooking whole or in pieces - on charcoal, skewers, skewers or a wire rack. Any meat requires an individual approach and a reverent attitude - this is what main secret its preparation.

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

Avoid using frozen meat for grilling, as all the juices flow out of it when thawing and the food is too dry. If a piece of meat has been lying on the refrigerator shelf all night, it should be laid out on the table one hour before cooking and allowed to warm up at room temperature. Don't forget to remove any excess - ligaments, tendons, films, cartilage and coarse connective tissue - as inedible parts of the meat will make it tough and prevent you from enjoying a tasty meal.

Cut the meat into small, flat pieces and make cuts in the fat to ensure the meat is cooked evenly. It is better to additionally beat off 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 you must first boil it.

Successful marinade

Another subtlety in grilling meat is marinating before heat treatment, since a successful marinade makes even the most ordinary meat delicious and noble. In addition, marinated meat acquires new flavors depending on the composition of the marinade. Red and white 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 will add piquancy to the marinade, lemon juice with kiwi slices, kefir, sour cream, tomato paste, ketchup and mayonnaise. You can add onions, garlic, spices and aromatic herbs to taste. The subtle aromas 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 meats and add extraordinary richness and piquancy to the taste.

It is better to marinate veal, beef and lean poultry all night, but for lamb, pork, chicken, duck and goose a few hours are enough. If you decide to bake a whole pig, it should be marinated 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 spoils the taste of the dish.

The art of roasting

How to grill meat after it has been marinated? After saturation of meat with new shades of tastes and aromas, the most crucial moment begins! Spread the slices on a greased wire rack, fry until crisp, then turn each piece on the other side. Do not touch the meat during the frying process, otherwise you will break the integrity of the crust, as a result, the precious juice will leak out, and the meat will become dry and tough. It is recommended to salt the pieces after they are browned, because if the salt penetrates deep into the meat fibers (usually at the beginning or middle of cooking), they become very dry.

Meat decorated with a grate pattern looks very impressive - press it against the grate before frying, or use a frying surface with a grooved bottom.

If you want to make the finished product more tender and juicy, put pieces of butter on it. Do not start tasting right away, let the meat stand for a while and "come to your senses", because for some time after removing from the heat it will continue to cook due to the internal heat. The juice will be evenly distributed inside the piece, and the dish will be extraordinarily juicy and deliciously tender.

Delicious grilled meats are served with herbs, fresh vegetables, potatoes, cheese and mushrooms. Noble taste fragrant meat can be enhanced with barbecue sauces. However, if you cook outdoors, fresh air, hunger and good company will be the best seasoning for your dish!

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How To Make The Perfect Grilled Steak - 10 important tips

Making the perfect steak is more of a challenge than just choosing a stove to cook your food until it's cooked! Here are some practical tips to help you with this task:

1. The right choice of meat... For taste and tenderness combined, Ribeye is considered one of the best cuts. A high degree of marbling, which means juiciness, allows you to cook a steak quickly and easily. Inspect the piece before you start cooking. The large number of veins allows you to cook meat without losing juiciness. Even with a great desire and ability to cook the perfect steak from low-quality beef, it will not work;
2. Using pickles... Good beef for a steak is expensive (from 2,000 rubles per piece), you can buy more affordable tenderloins and then use various marinades to improve the taste. The meat, of course, will not become expensive, but it will be softer and more juicy;



in the photo - rib eye steak

3. Grill beef should be at room temperature... Before you start frying the steak, remove the meat from the refrigerator, leave it in room conditions for a couple of hours. After such a rest, the pieces will be evenly fried, the texture and color of the finished product will be uniform;
4. Steak thickness... The thickness of a classic piece of beef for a steak is 3-4 centimeters. Minions are cut 5-7 centimeters thick and the width of the piece is made smaller;

Oil use... The oil is applied in a thin layer on both sides. The need to use the product is that when frying, the oil burns out and forms on the piece golden brown, which holds all the meat juices of the steak. It is not recommended to use cold-pressed oil, the taste and aroma are too pronounced;

Use of spices... The perfect grilled steak does not require a large amount and variety of spices, just freshly ground black pepper and salt is enough. Grilled marbled beef will be great without adding unnecessary ingredients. The real taste of the meat is lost when the steaks are seasoned with a lot of aromatic herbs. Never pre-salt the meat you are going to fry. The salt will draw out all the juices and the finished product will be dry and tough;

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Hot fire... For cooking delicious steak good grill heat is required. The coals are distributed evenly so that the temperature on the surface of the grate is uniform. A small fire will not hurt, it will quickly fry the meat on top, while it will not be completely fried inside;

in the photo - grilling steak


Don't turn the steak... To get amazing tasty dish do not flip the piece too often. Constant fussing on the grate will not give a beautiful trellis pattern, the spices will be burnt;

Steak doneness... From what kind of meat is preferred, so much it is necessary to fry it on fire. With a crust and red cold meat inside, the dish is cooked for 1-2 minutes per side (the meat should cool down under the foil for nine minutes after cooking). The steak is cooked with blood for 2-3 minutes (cools down for 8 minutes). A more fried piece with less blood is fried for 3-4 minutes (cools down for 7 minutes). To get pink meat cut and blood inside the piece, grill it for about 4-5 minutes, then let it brew for six minutes. After frying the meat for 6 or 7 minutes on each side, you will get a baked gray-brown steak, as a rule, this roasting makes the meat dryish. The need to cool the steak after frying is necessary to distribute the temperature and juiciness inside the piece;