Grill beef: You should pay attention
Grilling Beef: Small Uncooked
When you buy beef for a barbecue, you should not only pay attention to which piece of beef you hold in the end, but also to that the meat has a good quality, Good barbecued beef is not too lean and has a fine marbling.
The following parts of beef are particularly suitable for grilling: Beef fillet, hip steak, entrecôte, roast beef and rib eye (prime rib). Especially tasty and especially at the beginning are easy to prepare on the grill Roast beef and the prime rib.
Buy beef for barbecue
At the butcher of your confidence you get beef, that enough time to tire had and brings a great aroma. For this it is important that the meat could "hang out" after being slaughtered before it is cooked. Only then will it be tender.
Leave the meat thick, but not too thick cut (at least 3 cm) and refrains from cutting away the fat before grilling. It provides the delicious taste and prevents the meat from drying out.
Free the meat only from Tendons and cuticles and then give it best without grill marinade on the griddle. After grilling you should put the meat in fine tranches cut and serve your amazed guests.
Prepare beef for grilling
How much preparation the beef needs before grilling depends on the one hand on the taste and on the other hand on the quality of the meat. Properly grilled meat does not need marinade, rub, or elaborate spices. Sea salt and freshly ground pepper are perfectly sufficient to tickle out the fine taste of a good steak. Everything else only obscures the flavor of the beef, for which you have paid a lot of money.
The important thing is to have the meat taken out of the fridge at an early stage so that it has time to adjust to the room temperature. And, before grilling, remember to parry, i. free the meat from superfluous pellicles and tendons. Place the unroasted meat on the grill together with the fat and grill according to the instructions.
Grilling beef: The right technique for every piece
Every piece of beef deserves separate consideration; they all differ in their characteristics and must also be prepared differently. A technique that is always helpful in grilling beef is indirect grilling.
Grilling beef fillet
We'll start with the premier class of beef, the noble piece from the loin of beef. Here you should accordingly fold special care. It is customary to grill the fillet of beef in a large piece and then cut into thin slices.
Beginners grill the beef fillet in direct heat 7 minutes per side and then all four sides equally. Anyone laying single fillet slices on the grill should plan for 2-3 minutes per side.
Advanced grilled beef fillet on indirect heat: Sauté for 2 minutes from all four sides, then let simmer for 30 minutes on indirect heat.
In our step-by-step instructions, you will learn what you have to take into account in the beef fillet barbecue.
Grill rump steak
The rump steak is a slice of roast beef from the back of the beef, which is typically a fat margin and fine fat tendons that traverses the dark red flesh.
The rump steak is first Seared on all sides for about 2 minutes and then indirectly cooked through at a core temperature of 54 °, Turn the steak only once and take the meat a little earlier than too late from the griddle so that it does not get macerated.
We will tell you all tricks and tips in our article Rumpsteak barbecue.
Grill T-bone steak
The grilled T-bone steak is the meat for special moments. No wonder, because priced is the noble piece, which combines strong roast beef with tender fillet on a T-shaped bone, in the premier class of grilled meat.
Treat it with love and care, take it in time before grilling from the fridge, heats the grill thoroughly and then works in indirect heat with a meat thermometerto measure the core temperature accurately.
An exact table of the right values as well as further tips and tricks can be found in our article on T-bone steak grill.
Grill entrecôte
The entrecôte, which comes from the high rib of the cattle, is characterized by a fatty eye, which is surrounded by several muscle strands, Therein it is very similar to the Rib Eye, the difference is barely recognizable to laymen. Its fine marbling ensures that it is particularly delicate.
Also with the entrecôte you should on the Core temperature and your meat thermometer leave. A beautiful checkerboard You can do it by turning the steak 90 degrees every 90 seconds.
These and other tricks for the perfect entrecôte are revealed in our article Entrecôte grillen. You'll also learn how to grill a perfect rib eye steak and grill roast beef.
We have more tips for you to grill the perfect steak. Also: Instructions for properly grilling. More ideas and inspirations can be found on our Pinterest board.
