- 15 minutes
- For 4 people
- € 8 / person
- 250kcal per 100g.
Grilled beef is one of the most popular preparations on countless occasions, from a small tribute to the day-to-day.
The preparation seems very simple, doesn’t it? It seems that having a piece of meat, a frying pan, sometimes a little oil and a pinch of salt would be enough to have the plate ready and something supreme for many people who love meat.
But this process that seems so simple, as I would say, can be tricked to infinity to finally obtain a stone slab on the plate.
If you want to prepare a grilled steak with the certainty that it will come out yes or yes, I am going to tell you in this post a few tips to avoid making mistakes and that our steaks are hard, release a lot of water or are cold.
The end result should be a simple and exquisite main course. The preparation of the meat is very subjective, it depends a lot on the taste of each one, but if we want to master this basic cooking technique, we want a grilled steak , we do not want to cook it, sauté it or grill it, a fundamental theme.
How to prepare a grilled steak
- The meat should never be cold. The first rule that we must always keep in mind is that the meat before being cooked must be at room temperature.
- If we cook a fillet as it comes out of the fridge, it will be impossible for it to be juicy because the meat will not cook evenly. Just before you toss it in the pan, pat it dry with absorbent paper towels.
- The griddle or the pan must be very hot and it is understood that it must be non-stick. I always tell you that a good frying pan or griddle in your life will give a level point to your kitchen. A good aluminum or cast aluminum frying pan or griddle is perfect, you can also use cast iron, but you will have to control the temperature very well so that the meat is made as we want.
- Use a pan the same size as the steak to prevent the oil from heating up and burning in the areas of the pan that are not in contact with the meat.
- In a gas or induction cooker the temperature is better controlled, since it is constant. The smoky flavor that gives the touch of fire on a grill is milk, but you have to control the coals well so that the meat does not burn you. If you are just starting out the pan is a great option.
- We can use olive oil to cook the entrecote, but if the piece that we are going to cook has excess fat, the ideal is to use this to spread the griddle. If not, we should add a few drops of olive oil. It begins to burn around 200º C, so the ideal is to add the meat just before that temperature is reached.
- Many people try to beat steaks or marinate them with marinades and extra liquids to soften them. No need, entrecots are one of the softest types of fillets out there, so they don’t need extra softening.
- If you use a marinade with an acid base in a steak you risk that the outside of the veal becomes a dough. So if you tend to make this type of marinade, at least avoid those that contain vinegar, salt or other citrus juices.
- We only have to go around and of course you cannot click. Meat should always be done first on one side and then on the other. Many people dedicate themselves to dizzy the fillets, passing each face several times on the plate, which makes the piece lose all the juiciness.
- The cooking point is a matter of taste and varies greatly depending on the thickness of the piece. If we want the undercooked meat, we must cook each side of the piece over high heat, taking it out of the fire before the inside is done. If we want it to the point or very done, we will do the same but, after browning each side, we will lower the heat, and we will leave the meat for a while to be done inside, to our liking. To turn it around, always use kitchen tongs.
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- For a piece like this (280 g.) We cook it for 5 minutes on each side, for pieces of greater thickness we must increase the time. I do not bring here the bible of how to cook meat, it is simply a tip and of course it varies depending on how you like meat.
- We use tweezers avoiding to pierce the meat and to lose its juices. To know if it is ready we press the fillet with your fingers, the fillets that are lightly done or medium will be soft, the medium well done will have a more solid but still elastic feel. If the meat is overcooked it will be firm when touched, you will not burn, I assure you.
- ¿ And the salt ? There are many theories around salt, but the important thing is not to throw it out before preparing meat. There are those who prefer to add the salt when we first turn the fillet and those who prefer to do it when the piece is already plated.
- My advice is to do it at the end, the salt if we add it at the beginning causes the essential juices of the meat to be lost, making it drier and even harder.
- When you put salt on a steak, it absorbs the moisture from the meat, and when you put it with salt on the griddle, the moisture on the surface of the salt tarnishes the meat instead of letting it brown.
- Many people like to season meat before, the best option is aromatic herbs: oregano, parsley, black pepper, rosemary or thyme.
- As the meat is directly exposed to heat, it forms a crisp and golden layer that keeps all its juices inside. They say that if you do it before it is tastier, but I assure you that if the piece is good, the best thing is to add it to the end of everything and manage to enhance all the work done previously.
- Finally, one of the most important things, let the meat rest for a couple of minutes before cutting it and serving it so that all the juices are redistributed in the meat and the pressure drops. This way, these juices will not be lost and the meat will be juicier.
- With these tips and a good accompaniment you will have a great evening. You can expand more information in the post of Grilled Entrecote with potatoes . As you can see, a quick, simple and full of flavor dish.
The best accompaniments for our meat
- As an accompaniment I recommend the most useful and used garnish in our country, potatoes .
- Whether a grilled style Jamie Oliver potatoes , whether French fries , some potatoes with gravy , boiled, fried potatoes , stewed potatoes , potatoes to the oven , potatoes importance , stuffed potatoes , accompanied by salsa , in salad or simply a mashed potato , potatoes are an easy and successful resource to perfectly accompany this recipe.
- Do not stop enjoying all the recipes with meat that we have on the blog, I assure you that you will find a lot of ideas to make yours much happier.