Beef steak? On the Weber grill! — LUXURYMAG

This article will please all gourmets, lovers of good food and especially meat and steak lovers. Today we will talk about beef steaks, about different types of these steaks and how to prepare them on the grill.

Maybe you want to order a beef steak in a restaurant, but you are confused by foreign names (most often in English or French) and different types of preparations. Then you will certainly appreciate the following overview, in which you will find all the usual types and modifications of beef steaks.

Fillet (neboli Tenderloin) a fillet mignon – are smaller beef tenderloin steaks. It is the most delicate meat, it is lean and very juicy, and it is preferred by women, precisely because of its delicacy. In addition to grilling, it is also used completely uncooked, for example as steak tartare or carpaccio.

Sirloin steak also known as roast beef, is a very tender and juicy meat suitable for grilling, but also for baking as a whole.

Striploin steak is a steak from the back of a high roast. It is less overgrown than the front part of the roast, but with a more pronounced flavor than sirloin. It is lean and firm. It should be at least 2.5 cm high, only then will it be properly juicy.

Rib Eye Steak (or Entrecôte) – Steak from the front of the high roast, from the rib area. It is often referred to as the juiciest steak. It is the fat that gives this steak its typical taste.

Very popular is the so-called Rumpsteak, i.e. beef leg steak. The meat can be tough, so it is not always suitable for grilling. But if the meat is from a quality bull and well marinated, it is a very popular meat for grilling. The meat is lean, and the steak gets its characteristic juiciness and flavor from the fat (sebaceous) tissue that surrounds the meat. Steak connoisseurs say this is the tastiest beef.

Porterhouse steak (neboli Florentine steak) – The one who has ever been to Tuscany and has not tasted the famous Bistecca alla Fiorentina there, as if he had not been there. The Tuscans, and especially the Florentines, do not allow this piece of meat, which can really be described as sloppy, and they know very well why. This is a steak from a high rack cut with sirloin, including the bone. It is considered the king of steaks. On one side is the tenderloin and on the other is the roast beef. So it’s two steaks in one. It is thus served as a meal for several people.

T-bone steak – Steak from a high rack cut including the bone. It is similar to a porterhouse steak, but smaller (cut closer to the center of the bull). This cut makes it much softer. The part near the bone is referred to by lovers as the best piece of meat ever. It is also sliced ​​considerably thinner and served as a meal for one person.

Choosing the right meat is the basis, but the most important thing is to be able to process it well. Steaks they are tastiest when grilled, but not just any grill. They are recommended for really tasty meat charcoal grills, grilling is all the more pleasant when, together with the smell of meat, the smell of charcoal wafts through the garden. However, the grill must have a high performance in order to prepare the meat as best as possible. For example Weber grills they offer everything a good grill should have. In addition, you can choose between different sizes, color designs, but of course also between grills with different technical equipment.

And how to prepare the meat?

Those who like their steak undercooked and bloody inside will make it or have it made Rare.This treatment is common only with beef. The meat is very tender and is the most popular preparation for connoisseurs and steak lovers. Medium then there is a medium-rare steak, cooked on top and pink and juicy in the middle. It is the most common preparation of steaks.

Well done – a completely cooked steak, the meat is also brown inside and loses its juiciness. Less is used for the finest beef, yet some prefer this treatment due to concerns about possible diseases. Less common terms are e.g. Very rarewhich is a steak seared with fire only on the surface and completely bloody inside. Medium rare a Medium well – slightly less or more cooked Medium steak, i.e. less or more pink.

Resources: www.grilykrby.cz, www.mlsanicko.cz, http://www.restaurant-guide.cz/…/steaky.htmlthinkstock


Source: LUXURYMAG. Móda a módní trendy. 2018. by www.luxurymag.cz.

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