Barbecue

Here is the Barbecue season!

Our favorite season is summer! 

Whether it’s charcoal or gas-in the garden on the balcony by the lake or ont he roof terrace-grilling is fun and uplifting. High intramuscular fat beef is popular with Barbecue practitioners worldwide. Because muscle fat already melts at low temperatures, meat is fried in its own fat. With this process, the fat and broth have more time to combine, resulting in an incomparable aroma and a nicely structured mouth-watering steak. 

Particularly heavy utensils and grill plates are suitable for preparation. All of them bake at a high temperature, so when the meat is optimally roasted, a fine crust is formed. We will show you how your next Barbecue will be a real success. So, grab your grill tweezers and heat up the grill!

The methods of breaking down cattle and the names of the cut parts show a very different picture in international practice. Here we try to present parts of steaks based on a common way.

According to this, the following 11 types of steak meat should be familiar to everyone who wants to grill.

Tenderloin(sirloin top) steak 

The softer part of the sirloin, the oblong part of the sirloin and the rump. This is perhaps the most valuable piece of meat, which is also reflected in its price. This trunk of sirloin is one of the most popular boneless steaks. 

Sirloin steak 

A soft, less intense flavored part with a little more fat. From these we can make classic Tatar steaks and various steaks. 

Filet mignon steak

This is the sirloin part of the tail. Narrow, soft part of meat with high water content, extremely low fat. Smaller coins can be cut from it. When baking coins, we need to pay close attention to time because it can harden in a few minutes. Bake for a maximum of 2-3 minutes. 

Porterhouse steak

This part of the meat is located at the junction of the tenderloin and the sirloin. It has more sirloin than the sirloin. It is meaty, has a higher fillet portion and is generally thicker than its cousin, T-bone steak. 

T-bone steak

It is characterized by the unmistakable T-shaped bone, hence its name. This steak comes from the front of the short loin at the junction of two kinds of meat and is cut from the sirloin and the flat sirloin. Due to the bone, it is a relatively heavy weight thicker slice, so it is more time consuming to make. 

Rib eye steak 

The rib eye is the fleshy side of the beef rib, with finely marbled muscle fibers that look like eyes in the middle. Perfect choice or sudden baking. The fat structure of this steak gives it a real, especially juicy, crumbly taste, which, with its moderate seasoning, provides an extremely intense taste experience. 

Tomahawk steak

It is similar to ribeye but much longer because of the bone. It got its name from the shape of the ax of the natives of North America. This grate part is always le fon the bone, during flying the flavors dissolve the flavors of the connective tissues and fats, which will make it taste characteristic. 

Rump (middle thigh) steak 

The lean part of the flesh close to the foot is a more muscular and therefore harder part of the meat. As it is drier, it is worth making it very rare-almost raw, English meat(1-2 minutes), or medium rare-still pure red ont he inside, lightly fried(2-3 minutes) ont he outside. It is no longer worth leaving ont he fire unless our goal is to achieve the almost more chewy bites that have been specifically baked. 

Flank( thick brisket) steak

The tick piece of meat closer to the groin is known to many as its abdomen. It is perfectly baked whole. If this is the case, it is worth slicing the thicker part in its sheet and baking it open. The large meat prepared in this way can later be filled with any filling you like. 

Skirt (thin brisket) steak 

It is part of the diaphragm, which can be further divided into two, outer and inner. Their characteristic is that they are not particularl soft meats, but they are very tasty. The outer Skirt steak tastes softer and much more intense than the inner. 

Beef brisket (front of brisket) steak 

The crumbly beef comes from the chest and is characterized by a thin layer of fat. Due to its long fibers, it has to be baked very slowly, it is mainly recommended for cooking or grilling in pastrami or texas style. 

Grilling the perfect steak is not difficult, considering the basics below. 

-Keep the meat at room temperature for at least two hours before frying and then rinse with water. 

-The meat must be moist, but it must not swim in its own juice. 

-Dry the meat before grilling the steak. Failure to do so will resul in the meat steaming and steaming in its outer layer rather than grilling. It is recommended to soak the surface of the meat with a kitchen paper towel before placing it on the grill. 

Salting methods for steak meat:

1 method:

Before grilling the steak, it must be seasoned with salt. This should ideally be done at least 40 minutes before grilling. This is because it takes at least 40 minutes for all the broth to be absorbed by the salt, and then the meat is taken up by its poles again. 

2 methods:

The steak is salted generously just before grilling. Then the salt remains ont he surface of the meat without dissolving the meat, in which case the broths remain inside the muscle fibers to make a juicy steak. With this stype of steak making, in addition to grilling at very high temperatures, an even and crispy brown crust with juicy meat inside can be made. 

3 methods:

If you have a really good quality, tender (possibly veal) meat, you may not even need a lot of seasoning if you want to enjoy the pure natural taste of the meat. In this case, you can fry the steak without salting in beforehand. Later, after the grill is done, you can, if you wish, season it with salt, pepper and other spices.

More good advice 

-The thickness of the meat slices must not be less than 2-3 cm. Tip: if we cut the slices a litt,e the salt will penetrate deeper into the fibers and will not curl on the grill. 

-Although it is clear to many peole we would like to mention that you should always use a clean grid! Grilling on a charred grill is not very appetizing and hygienic. To avoid this, we recommend that you clean the grill after each use so that you can place the steak on a clean grill each time. 

-The right temperature is a key. To fry the steak properly, you need high heat, which forms a nice crust ont he surface of the steak. 

-You can get a special thermometer to set the perfect baking temperature. The core temperature of the bloody steak should not be higher than 50 C, the light pink steak should be 60 C and the roasted steak inside should be 70 C maximum. 

-After grilling, the meat should be relaxed. This is a vital part of achieving the perfect steak, as it allows moisture soaked in the spice to be absorbed evenly on the surface of the meat. We recommend that you let the steak for at least 10 minutes before you cut it up. The larger the pieces of meat, the more time you should spend relaxing.

Steaming stages of the steak

People love steaks in many ways, and temperature as one of the most significant factors has a decisive influence ont he end result. So let’s summarize the thermal secrets and critical temperatures that will help you make the steak perfectly every time. 

-Very rare: The middle of the meat(49-54 C) The fibers begin to lose their protein-bound water content. Slightly crunchy ont he outside with a thin crispy shell and a juicy texture on the inside. 

-Medium rare: When cooked in the middle of the meat(54-57 C), the muscle fibers of the steak are just beginning to contract, but have not relased all their juicy yet. It offers a slightly roasted, less eaw to the touch steak, though less juicy. 

-Medium: The middle of the meat(57-63 C) is slightly pinkish in color, the upper layers are browned. The steak is still quite juicy, but it no longer leaks juice. 

-Medium well: Several meat lovers call this already overcooked meat and not steak. The middle of the meat reaches(63-68 C) and is fried in all parts. In the middle it is even lighter with a slight moisture content. 

-Well done: This is the middle of a completely roasted steak with a temperature above (68 C). We can’t talk about juicy, crumbly and juicy bites here. Dry, tactile meat is obtained in all parts. 

Measurement of core temperature

When measuring the core temperature, be sure to measure the temperature in the coldest part of the steak. The outer surface of the steak has a significantly higher temperature than the center, so it is critical to insert the heat probe into the heat center of the steak. 

When you reach the desired temperature value, do not delay in action, otherwise you may be in for an unpleasant surprise. *

*It should be noted that heat is not static, in fact heat does its best to reach equilibrum. When you take a steak out of a hot pan, the heat ont he outside of the steak still somewhat always enters the steak, further raising its internal temperature.