Steak barbecue - steak from the grill


Steak barbecue - steak from the grill: beef

© Thomas Siepmann / pixelio.de

For steaks, the tastes are different: some like it bloody, others prefer medium and others like it just fine. Roasting steaks is a challenge even in the pan, but even more sophisticated are juicy steaks from the grill.

Anyone who dares to take on this task and would like to grill steaks will find recipes for tasty marinades and serving suggestions. At the same time we answer the question "How to grill a good steak", explain the different steak types and cooking stages.

Grilled beef: how do you recognize a good steak?

Good beef must be hung up. Therefore, after the slaughter, the beef must be given a rest period. However, this is not the case with cheap steaks from the discounter. Because of that, the meat for the grill should be sourced from the butcher.

High quality steaks are criss-crossed by fatty streaks that make it look marbled. In addition, the meat fibers should yield slightly at the touch of a finger and the steaks smell fresh. Yellow fat veins and brownish meats are indications of inferior quality or old grilled food. In these cases, a purchase is to be foreseen.

Meat for steak at a glance

Fillet steak:

Filetsteak is the most expensive, but also the tenderest steak. Although it has very few fatty acids, but gives the meat still in the finger test and is very soft.

Hip:

Hüftsteaks are the typical steaks for grilling, because this steak is very juicy and should come from the steak hips. Meat from other parts of the beef's hip will dry out quickly on the grid and become tough.

Front Cover:

This steak comes from the beef leg and is less suitable than steak, tastes of it as stewed beef delicious. For grilling is the so-called pin, d. H. the corner piece sitting on the side of the upper shell, recommended.

Roast beef:

Due to its comparatively high fat content and its fat margin, roast beef is ideal for grilling, as the steak remains juicy. In addition, you can prepare roast beef in the style of the Argentine asados, in one piece by indirect Niedertemperaturgarung on the grill.

High rib (also called high rib):

The high rib lies between the sixth and ninth lumbar vertebrae and consists of the flat ribbed lid and the round roast beef. Complete slices of the prime rib can be used as (massive) steaks with bone, also the triggered core is suitable as steak meat.

Kobe beef: The legendary ox Wagyū

Steak barbecue - steak from the grill: steaks


Kobe beef (Wagyū)

The Kobe beef with its particularly tender, but also high-fat meat is considered a very special delicacy, for example as a Kobe steak. His reputation is based on the special breeding method:

  • no factory farming
  • about three times the growth time until the slaughter season
  • the cattle are about one third smaller than normal slaughter cattle

All this has its price: For a kilo of Kobe beef you have to raise 400 to 600 ¬ - if you get it. Importing Japanese Kobe beef is banned in the EU, as Japanese slaughterhouses, although excellently run and very hygienic, do not meet European standards.

Meanwhile, however, Kobe cattle are also bred in Germany. However, they have only been resident in Germany since about 2006 and therefore can only be found very rarely. Quite different in the US and Japan: Here is Kobe-Rind or Wagyu available; however, at the appropriate prices. A Kobe steak is an investment.

For the barbecue Kobe beef is therefore only very suitable: A large barbecue can reach the value of a used car. However, if you want to enjoy a very special and delicate meat delicacy, the Kobe steak is recommended.

Stages of a steak: English, bloody, through?

The cooking stages of a steak decide whether a grilled or roasted steak is well received by the guests or ends up on the grid again. Whether pale pink or almost raw: Often the terms are thrown together. This little cooking level table creates order.

cooking levels:

  • raw | raw | raw
  • almost raw | blue | blue rare
  • inside raw | English | medium rare
  • half-fried | pink | medium
  • almost roasted | half pink | medium well
  • roasted | by | well done

Steak barbecue - steak from the grill: steaks

Steak medium / pink | © wrw / pixelio.de

Steak barbecue - steak from the grill: beef

Steak well done / by | © wrw / pixelio.de

So you grilled a steak properly

Beef dries quickly if grilled or roasted too long. To keep it juicy and at the same time to reach the right cooking level, you have to spread it with rape or sunflower oil and sauté it hot. Otherwise it loses too much juice over the charcoals and becomes dry. Ideally, the core temperature is around 65° C. However, a roasting thermometer should only be used at the end of the cooking time, because juice would escape from the opening. Unlike other grilled meats, it stays on one side according to the cooking time, only to be turned over once with a pair of barbecue tongs. In addition, it is seasoned only after the hot searing, because the salt otherwise withdraws too much liquid.

Seasoning and marinating steaks

A good steak usually tastes without marinade or sauces. Argentines do not use spices and salt their steaks. If you still want a strong taste, it is recommended to use colored or black, freshly ground pepper or a homemade herb butter.

Also very delicious is the strong Argentine steak sauce Chimichurri, which consists of herbs, onions, garlic and many spices. Here is a little recipe for a portion of Chimichurri, enough for a small barbecue party:

  • 60 ml of olive oil
  • 60 ml of red wine vinegar
  • 1/2 onion, very finely cut
  • 1 teaspoon of garlic, pressed
  • 30 grams of fresh, smooth parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon of red chilli powder (more to taste)
  • 1 1/2 teaspoons salt
  • 1 small red pepper (30 g), finely chopped
  • 1 teaspoon of bay leaf

All ingredients are finely mixed. Then keep the sauce cold for at least two hours so that it can pull.

Barbecue recipe for steaks Virginia

Steak barbecue - steak from the grill: steak


Steaks Virginia

This juicy steak is marinated in a fruity exotic chutney. So that the marinade does not drip into the embers and the steaks Virginia stay juicy, it is recommended to prepare them in a grill bowl. In addition, only a few ingredients are required for this recipe.

Preparation time: approx. 70 minutes, zzgl.ca. 12-20 minutes barbecue time.

Ingredients for 4 servings

For the chutney with pineapple

  • 1/2 fresh pineapple
  • 2 onions
  • Juice of an untreated lemon
  • 100 ml apple cider vinegar
  • 75 g brown candy, substitute granulated sugar
  • 1 teaspoon pink pepper

For the steaks:

  • 4 beef steaks, approx. 200 g each
  • 4 tablespoons rapeseed oil
  • 1 tablespoon pink pepper
  • 1 teaspoon coarse sea salt
  • 2 tablespoons of maple syrup
  • 1 tsp hot mustard
  • Grillschale

Preparation:

  1. First, the pineapple is peeled, the stalk removed and the fruit cut into cubes.
  2. The onions skin and also cut into fine cubes.
  3. Mix onions, pineapple with the remaining ingredients for the chutney and bring to a boil in a pot. Then simmer for about 30 to 40 minutes.
  4. Now the pineapple chutney is bottled in glasses and put in cold.
  5. Next, rinse steaks under running water and pat dry.
  6. For the marinade you are simmering oil, mustard, syrup, salt and pepper and spreads the steaks. Tip: For an intense taste, it will take 2 to 3 hours.
  7. Then drain the marinade and grill the steak to the desired cooking level in a grill bowl (about 12 to 20 minutes).
  8. Then add the chutney to the meat and serve hot.

Tip for the cooking level: After about 12 to 14 minutes, the steak is bloody. It should be 16 to 18 minutes for medium and 18 to 20 minutes for "well through". Per serving, the steak Virginia has 526 kcal.

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Video Board: The Art of Grilling: How to Grill a Steak