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People love barbecue and the associated social gathering! For many, grilling has developed into a real passion. New recipes are regularly tried out and tested together with family and friends. Real barbecue professionals like to use beef. No wonder, because beef can be grilled well and convinces with its own taste and a variety of different flavors. In addition, there are many different ways to prepare it - besides the classic steak, there are other possibilities.
The best meat for grilling is strongly marbled meat from already somewhat older cattle or cows. Meat from breeds that have a higher fat content can also be grilled well. Beef that is too lean quickly becomes dry and tough on the grill. In addition, the meat should be hung and matured before it is put on the grill. This is the only way to ensure that it is tender and can develop its full flavor. You can tell if the meat is well hung by its color. A nice dark red is a sign that the meat has matured well. Steaks and fillets should not be cut too thin - but not too thick either. For best results, cut the meat between three and five inches thick. Are you looking for a real specialty? Then try Dry Aged Beef! This is dry-aged meat that is hung on the bone. Humidity and temperature are controlled during this process. This allows the water in the meat to evaporate and the meat gets a very intense and aromatic flavor.
Not every cut of beef is suitable for grilling. Fillet of beef, rump steak, T-bone steak, entrecôte, roast beef and meat from the high rib, also called rib eye, can be grilled well. In addition, beef brisket, also known as beef brisket, is also a popular item to grill.
The beef tenderloin comes from the loin area. It has very little fat and is considered a very noble cut. The fillet of beef is particularly good if you grill it in one piece and then cut it into slices. You can prepare the beef fillet in two different ways. Either grill it evenly on all sides over direct heat for about seven minutes or grill it hot for two minutes on each side and then let it finish cooking over indirect heat for about half an hour.
The rump steak is a part of the roast beef from the back of the beef. A characteristic feature of the rump steak is the visible fat edge. The rump steak is not as lean as the beef tenderloin and is therefore easier to grill. Grill the rump steak hot on both sides for about two minutes and then let it continue to cook indirectly.
The T-bone steak combines the roast beef with the tenderloin. It gets its name because of the T-shaped bone that lies between the two parts. The T-bone steak is a very exclusive piece that can weigh 800 g or more. The best way to grill it is to sear it for 90 seconds on each side, then rotate it 90 degrees at a time until you are once around. Then let the steak cook over indirect heat until the desired core temperature is reached.
For the T-bone steak to turn out perfectly, the grill must be well preheated!
Entrecôte comes from the high rib of beef and has a fat eye. Therefore, it is very similar to the rib eye. The fat provides a juicy flavor and makes the meat tender. The grill must also be well preheated for the best results with entrecôte. Grill the meat over direct heat for two to three minutes, turning only once. When the core temperature is right, remove the meat from the grill.
Strictly speaking, the porterhouse is a T-bone steak - but it has a larger fillet content. In terms of preparation, both steaks are the same.
Real barbecue professionals love beef brisket. This is the brisket of beef. The brisket has hardly any intramuscular fat, but thick strands of fat. This is because the pectoral muscle is heavily used. Off the grill, brisket is usually used as a soup meat. Preparing it on the grill is not easy - but the results are worth it! Typically, beef brisket is prepared in a smoker and cooked over indirect heat for ten to 18 hours. Important: The brisket has very long fibers. Therefore, always make sure to cut the brisket against the fiber - otherwise it tastes tough and is difficult to chew.
To ensure that your beef turns out well, get the meat out of the refrigerator a few hours before grilling. Also important: the cooking level! The easiest way to achieve the desired cooking level is to monitor the core temperature with an appropriate thermometer.
Let the meat rest a little before serving! Then the meat does not give off so much juice..
With a chef jacket and a leather apron not only your barbecue specialties are a real eye-catcher, but also you yourself!
Of course, beef also tastes great plain or only restrainedly seasoned! Nevertheless, many grill masters like to use a marinade to tenderize the meat and achieve certain flavors.
Originally, marinating was used to preserve the meat, thus preserving it. Today, a marinade is used to impart certain flavors to the meat. For this purpose, the meat is marinated for a longer period of time. Before marinating, you should clean and pat the meat. Make sure that the meat is completely covered with the marinade. This is important so that the flavors are absorbed evenly. The meat and marinade are then placed in a freezer bag and refrigerated.
Grilling can produce toxic substances. The ingredients used for marinating can often neutralize these toxins.
Oil marinade is based on a high-quality vegetable oil. Which oil you choose depends on your personal taste. The oil is supplemented with herbs and spices. In addition to marinating, you can also use the marinade to coat the meat when grilling - this intensifies the flavor.
In addition to the oil, a second base is added to the sour marinade: acid. Here, for example, vinegar, lemon juice or yogurt are suitable. An acid marinade makes the meat particularly tender. Herbs and spices must not be missing here either!
The crucial difference between an oil marinade and a spice paste is the consistency. With the paste, less oil is used. The meat is then rubbed rather than marinated. Pastes often adhere to the meat better than liquid marinades.
Mix all the ingredients together well. Put the marinade and the meat in a freezer bag and massage well. Then place in the refrigerator for a few hours.
As a rule of thumb, the longer the meat remains in the marinade, the more intense the flavor! Therefore, the meat is best marinated the night before. This allows the marinade to soak into the meat overnight.
Vacuum seal the meat when it is in the marinade! This allows the flavors to develop even more intensively.
As an alternative to liquid marinade, so-called rubs are also often used for beef. Here, the meat is only rubbed with herbs and spices. These then combine with the meat juice and form a pickle. As with the marinade, the meat is then placed in a bag. Then it must rest in the refrigerator for a while so that the meat can absorb the flavors. This creates a delicious crust when grilled.
A rub has four main ingredients: Coarse salt, brown sugar, herbs and spices. How you combine these components is up to your personal taste. Feel free to experiment and be creative here!
When using a rub for smaller steaks, you should use finely ground spices. This allows them to release their flavors more quickly to the meat. For large cuts like beef brisket or a T-bone steak, you should again use coarser spices - these release more flavor.
Do not massage the rub into the meat too vigorously! Use disposable gloves to prevent the mixture from sticking too much to your hands.
The flavors become especially intense if you add fresh herbs just before grilling.
Simply mix the ingredients together well. The rub can be used dry, as well as a marinade. To do this, simply add a high quality oil. This rub not only tastes good with beef, but can also be used for all other types of meat.
For large cuts of meat such as beef brisket, so-called mops are used in addition to the rub. You spread these thin sauces on the meat again and again during grilling. This keeps the meat moist, the surface does not dry out and additional flavor is added to the meat. A mop sauce usually consists of water, vinegar, juices or a stock. The mop is refined with herbs and spices.
Mopping increases the cooking time of the meat. The rule of thumb is: 15 to 20 minutes more cooking time per mop pass.
Mix the ingredients together and stir the mixture well. Then you can apply the mop sauce with a brush.
Of course, a successful barbecue evening must not lack the right ambience! After all, your grilled specialties deserve a perfect stage. With porcelain in fancy shapes, your grilled steaks will be served in style. Matching: steak cutlery - so you can enjoy it!