Everyone likes sausages, burgers and ribs. No wonder, because they are cheap and easy to use. But how about a juicy steak that, when combined with a glass of red wine, merges into a first-class work of art? Without much effort, a piece of meat can be used to conjure up a treat that can delight gourmets. In order to get the perfect steak, it is important to choose the right food for grilling and to take a few things into account when preparing it. The result is a true delicacy for every gourmet.
How do you recognize good meat for grilling?
A high-quality piece of meat is of course the cornerstone for the success of a perfect steak. Basically, the meat should not be too lean as it would dry out too quickly. The meat should be well seasoned, dark red and streaked with fine, white veins of fat. These cuts are particularly juicy and aromatic. A perfect steak should be at least three to four centimeters thick. Of course you can stick with the tried and tested pork neck steaks, but the beef is made for the grill.
It's best to avoid pre-marinated meat from the supermarket, as sauces and herbs often disguise mediocre meat quality. If you don't have the opportunity to shop at the local butcher or simply want to try exceptional meat specialties, you can buy the best quality meat online from themGourmet Shopbestellen.
Now it's up to you which steak cut you prefer. A tender tenderloin fillet, the classic rump steak or would you prefer an aromatic rib eye? These terms mean nothing to you? We will explain to you what is behind the individual terms and what differences there are between the types of meat.
What type of steak is best for grilling?
There are many different parts of a cow's body that can be processed into a proper steak. It is therefore useful to have a little knowledge of the anatomy of cattle in order to find the right piece of meat. Basically, the less the muscle part is stressed, the tenderer the meat. The common types of steak therefore come primarily from the back of the cow. Some of them are:
TheEntrecote(also called rib eye steak) comes from the front rib of beef. Characteristic of the rib eye is the clearly visible and taste-intensive fat core. Entrecôte with bone (cowboy steak) gives the classic “Côte de Boeuf”.
Rumpsteak(also roast beef Sirloin steak in Great Britain) is also cut boneless. Because of the small edge of fat, it tastes juicy.
TheFilet(Tenderloin Steak) is the noblest and most tender of all steaks and is below roast beef. The fillet muscle is hardly stressed, which means the meat is particularly fine-grained and lean. A double fillet steak is called chateaubriand or tournedos and a short sirloin weighing around 60 to 80 g is called filet mignon.
TheT-Bone-Steakis the classic of American steak culture. It is also cut from the loin and consists of the roast beef and a small piece of fillet. Both are separated from each other by a T-shaped bone. The porterhouse steak looks almost identical to the T-bone steak, but has more fillet.
How big should the portions be when grilling?
When planning the barbecue party, you should calculate before you go shopping.how much grilled meat you need per person. For a purely men's group you can count on 450 g per person with a clear conscience, for a women's group it's more like 250 g. The average amount for a mixed group is 300 – 350 g. It's best to calculate 2 pieces per person plus a few extra pieces. So for the men two steaks and 1 sausage each and for the ladies one steak and 1 sausage each. But take into account the fact that a T-bone that is 4 cm thick can easily weigh 1 kilogram.
Don't worry that your guests will starve. There's definitely still bread andAdd salads. Different cuts of steak make for different recipes and of course different flavors. This means the grill can have a particularly diverse look. Bon appetit!
