Beef on the grill
Description
Beef grilled on a barbecue, especially if it's marbled beef or a good cut of tenderloin, should be cooked "rare." It's very important that the meat remains red inside—you shouldn't cook it through completely. In short, it's very easy to overcook a steak. Under no circumstances should you salt or marinate the meat before grilling. In fact, you shouldn't do anything to it at all. Only this way will it retain its natural, exquisite flavor. Barbecue beef should be served at the table without side dishes or appetizers—only with salt and black pepper. Why? The point is that meat contains only protein and fat. Its carbohydrate content is zero. Any appetizer or side dish served with meat usually contains carbohydrates. Consuming them together with meat is not only harmful to digestion, but you also won't be able to eat even a quarter of the portion you could eat without side dishes. Good luck and success!
Instructions
- 1
Step 1
Marbled beef is an expensive treat. Personally, my meat was delivered straight from Australia by plane :)
- 2
Step 2
Take the beef out of the refrigerator, unwrap it, and drain the blood. Cut the required number of steaks and leave them on the kitchen counter for about an hour so the meat can "breathe" a little and regain its natural bloody color.
- 3
Step 3
Each piece should be no thicker than two fingers.
- 4
Step 4
While the meat is "resting," prepare the coals. Never use lighter fluid, as it will permanently ruin the taste of the meat. Before you start grilling, wipe the hot grates with a half onion soaked in vegetable oil.
- 5
Step 5
Place the pieces on the grill and cook, turning the pieces frequently to ensure even cooking (don't forget the sides).
- 6
Step 6
The best way to check the doneness is by cutting into the piece with a knife. You should finish cooking when the meat is still red inside.
- 7
Step 7
Serve the beef at the table without side dishes or appetizers, only salt and pepper, and a glass of dry red wine.