At the steak BBQ we can learn a lot from the Americans. Why? In the US, cattle are dissected and cut differently than in Germany - like in large portions. A good butcher can cut any beef in the American way, just ask!

How you recognize the different types of steak and how you grilled the steaks, we tell you here.

Steak barbecue - principles

Basically, you should pay attention to the following things with every steak:

• Buy meat in good quality: Invest in good meat if you want to grill a steak. You should plan about 30 euros per kilo for good grilled meat. Pay the best attention to organic quality and good husbandry conditions of the animals.
• Let meat cut thickly: If you buy your grilled meat from the butcher, let your steak cut at least 2 fingers thick. Then it is on the outside of the grill nice dark and remains pink and juicy inside.
• Take steaks out of the fridge on time: Remove the steak from the fridge at least 30 minutes before grilling so it can warm to room temperature. So the difference to the hot grill is not that big anymore. Otherwise, there is a risk that it burns from the outside before it is inside.
• Season at the right moment: Many barbecue fans are of the opinion that salt and pepper should come after grilling on the steak. Otherwise, the salt would deprive the meat of the meat and make it tough and dry. However, this is only partially true: if you salt the meat at least 30 minutes before grilling, this can give the meat a great crust. However, pepper should really only be used after grilling, because otherwise it will burn.
• Heats up the grill properly: Before the meat gets on the grate, the grill should have been preheated to 200 to 300 degrees. It does not matter if it's a coal, gas or electric grill. It is advantageous if the grill has different zones where the meat can be grilled directly and indirectly. If you want a Smoken, you must first burn the Smoker.
• Uses a barbecue thermometer: If you want to grill steak like a professional, you have to pay attention to the core temperature. How high this must be for the individual steak varieties, you will learn in our instructions. However, 57 degrees is a good value for orientation.
• Give the steak time: This applies both to the time before grilling, so that it can come to room temperature, as well as for the barbecue itself and for the time afterwards. When grilling, do not turn the meat constantly back and forth, but in between leave again and again untouched and grill each side only once. If you want to draw a pattern on meat, you can turn the steak about 45 degrees after a quarter of the time. Rest the steak after grilling for some time (about 3-5 minutes) and let it steep, so that the meat juices can spread evenly.

What you have to keep in mind with each American steak variety, we tell you below:

Grill porterhouse steak

© Thomas Neckermann

It weighs 600 to 1000 g and is about 3 to 6 cm thick. It consists of two steaks, a roast beef and a large piece of filet, connected by the bone. It is cut from the upper part of the back. The name comes from the American harbor pubs, the "porterhouses" that serve such giant steaks.

Cut the fat edge, sauté the steaks from both sides, fry about 7 (rare) to 10 minutes (medium) per side.

Grill T-bone steak

© Thomas Neckermann

With 500 to 700 g, the second largest beef steak. It is cut from the middle of the beef back, so the filet portion is smaller than the Porterhouse. The name comes from the T-shaped bone that separates roast beef and fillet.

Again, cut the fat edge, sear the steak and then another 5 (rare) to 8 minutes (medium). Here you will learn what you need to know if you want to grill a T-bone steak.

Grill Rib Eye Steak

© Thomas Neckermann

The Rib Eyes are cut from the back of the back, the high rib. Here the meat is already much more mixed. Rib Eyes take their name from the visible fat eye ("rib eye"). They are offered without bone and weigh about 250 to 300 g.

Here you will learn what you need to know if you want to grill a rib eye steak.

Striploin steak BBQ

© Thomas Neckermann

It corresponds to our rumpsteak and is a piece of roast beef weighing approx. 250 g, the cattle back piece.

It is slightly marbled and needs about 2 to 4 minutes after searing each side. We'll explain what you have to do to grill the rump steak.

Grill tenderloin steak

© Thomas Neckermann

A thick piece of beef fillet, between 150 g and 200 g. Very tender, almost no fat.

It takes 2 to 3 minutes after searing on each side.

Here we explain you in detail, what you have to consider the beef fillet barbecue.

Grill flap steak

© Thomas Neckermann

Also called Flank steak or Bavette, from the rib area under the filet. It has to be cut across the fiber.

The pieces weigh about 100 g and are ready on the grill after 1 to 2 minutes per side.

With us you will also find general information on beef barbecue, barbecue leg of lamb, roast roast beef and tips on how to properly barbecue.

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