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Juicy and full flavor grilling entrecôte properly

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Grill entrecôte? Absolutely! The characteristic fat eye gives the meat an intense taste and makes it nice and juicy. What you should pay attention to when preparing for a perfect steak, read here.

The entrecôte is a steak made from beef ribs and is also known as prime rib or rip-eye steak. It has no bones, but is still very juicy and tender due to the characteristic fatty eye and the marbling. The meat has a special taste and is therefore considered by many grill gourmets as the best beef steak ever. It is important that the meat quality is right. Therefore ask at the meat counter or at the butcher for the origin and attitude of the animal.

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Best without marinade

Unlike the usual grilled meat, the entrecote is usually grilled without marinade and spices. Whether on a gas or charcoal grill - the steak convinces with its own taste and natural roasted aromas. So do not go for a marinade and spice it up after grilling with just steak and coarse sea salt. But if the steak is to be marinated then choose a recipe with Mediterranean herbs and olive oil. The classic BBQ taste goes well with the entrecôte. Simply place the meat in the marinade for a few hours and let it cook in the refrigerator. Before grilling, the steak must be dabbed well, so that the herbs and spices do not burn. It is important that you remove the meat from the refrigerator at least one hour before grilling to allow it to reach room temperature. Only then can the full aroma unfold.

Raw, pink, medium - how would you like your steak?

For a perfect steak, the core temperature is crucial. Generally, the thicker the meat, the longer the cooking time. To get the best grilling results, you should not grill by feel or time, but measure the temperature at the thickest part of the steak with a meat thermometer.

Are you looking for the perfect side dish for a juicy steak? We recommend crispy grilled vegetables!

Grill the meat evenly from both sides. Tip: Never cut the steak with a knife to see if it is ready. The meat loses liquid and is quickly dry.

Raw / Rare: 48 to 52 degrees Celsius
Pink: 52 to 55 degrees Celsius
Medium: 55 to 59 degrees Celsius

The core temperature for Well Done, so thoroughly cooked, is over 60 degrees Celsius. However, it is not recommended to grill a steak well done, because the meat is usually too dry and often tough.

Last but not least

Before serving, the grilled steak should rest for one or two minutes in aluminum foil so that the meat can "relax" and the meat juice can be distributed inside. Then it says: Bon appetit!

Recipes, tips and interesting facts about grilling can be found in our large barbecue special >>

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