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The perfect steak in just two steps
Welcome to Meat 'n' Great! Our latest post is all about the two essential steps needed to grill a perfect steak. No matter how high-quality the meat is, with these steps you'll succeed every time. Here we go!
Why only two steps to the perfect steak?
In contrast to many other instructions that require six, eight or even twenty steps, we focus on the two essential steps. The details such as laying out the meat or letting it rest are less important. The aim is to get a steak perfect every time, without fear of ruining it.
The starting product
We use a particularly high-quality piece of meat for our instructions: a German Biru ShioMizu Aged Steak from Adventure. This meat has an incredible taste and a quality that rivals even Kobe Beef. A kilo costs around 400 euros, so our standards are high. If you want to treat yourself to such an exclusive piece of meat, check out the video description for a hefty discount.
Step 1: Grilling the steak
- Preparation: Take the steak straight out of the fridge. The thickness of the steak is not important - it works with any thickness.
- Preheat the grill: Preheat your grill to maximum. Use all burners and let the grill get really hot for about 20 minutes.
- Prepare the grill grate: The grates should be clean and lightly oiled. A drop of olive oil on the meat prevents sticking.
- Grill: Place the steak on the grill and flatten it slightly with tongs. Grill the steak with the lid open and turn it after 60-90 seconds. Repeat this once or twice until the steak has a nice sear. Make sure it doesn't get too black - the protein shouldn't burn to avoid the bitter taste.
Step 2: Indirect cooking
- Indirect cooking: Place the steak on the top rack or in the center of the grill and turn off the middle burners. Leave the outer burners on, but at the lowest setting to achieve a grilling temperature of 100-150 degrees Celsius.
- Monitor the core temperature: Allow the steak to reach the desired core temperature. Use a core temperature thermometer for accurate results. Recommended temperatures are 50-60 degrees Celsius for beef steaks.
The perfect treat
We tested two core temperatures: 53 and 56 degrees Celsius, which correspond to medium rare and medium respectively. For high-quality meat like this, we prefer medium rare. The steak is incredibly tender and full of flavor. Thanks to Adventure's special Juni So Aging process, the meat has an intense flavor and requires no additional salt.
Summary
Grilling a perfect steak is easier than you think:
- Hot searing: develop roasted flavors, but don't let it get too black.
- Indirect cooking: Cook at a low temperature to the desired core temperature.
With these steps, you can always achieve a perfect steak. It's not rocket science and anyone can do it. If these instructions have helped you, please subscribe and leave us a comment with your wishes for more videos and recipes. We have a new recipe every Saturday - stay tuned!
We hope you are now well prepared to grill your next steak to perfection. Have fun and bon appétit!
