A juicy steak in an appetizing strip does not leave anyone indifferent: neither avid meat eaters, nor dieters, not even vegetarians. So how do you make the meat tastier? Let's figure it out.
The right choice of meat
Be that as it may, but the most important rule of a juicy and such a tempting steak is good meat. Moreover, it is important that it is delicious even before it is cooked. You should like such a piece of meat in appearance, smell and color in its original form. No excuses like "marinade, it will be good", no compromises! Meat for a perfect grill must be perfect a priori.
Marinade is not the most important thing
Ideally, with a properly selected piece of meat, the marinade will not be needed at all, a couple of pinches of coarse sea salt and a mixture of dry herbs will be enough, the rest will be done by smoke and coals. Long soaking in acids, be it lemon juice or vinegar, can ruin even the most wonderful meat, since the meat taste itself will be lost against the background of such “neighbors”. So just salt the steak (yes, you can do this before frying, since the usual temperature of the coals is about 400 degrees, which is enough to prevent the meat from juicing ahead of time), season with pepper and herbs and drizzle with oil and - voila! - the meat is ready for frying.
If you want a more pronounced taste, add onion to the above ingredients in a ratio of 1: 4 (per kilogram of pork, a quarter of a kilogram of onion), mix with pieces of meat and let it brew for an hour.
"Seal" the meat
For the first few minutes, it is necessary to fry the meat at a high temperature. This will crust it over and leave the juice inside. When the pieces of meat are evenly golden, shake off the coals a little and let the meat come to a medium temperature. To test the readiness of your grilled meat, cut into a piece. If the juice is clear, the meat is ready, if a little white, the meat needs to be reached. To do this, move it to the side where the temperature of the coals is lowest and leave it for 5 minutes.
Some additional tips
If you follow these points, your meat will be very, very tasty anyway. But there is no limit to perfection, so let's look at a few more things that can make meat even better.
… Mix the mixture of Italian herbs and a clove of garlic with 8 tablespoons of oil. Let it brew for a day. This oil gives a special flavor to meat or fish.
… To do this, chips from apples, alder, oak - at your discretion - pour water for half an hour, squeeze and add to the coals. During the frying process, the chips will smolder and the meat will be more flavorful.
And the most important rule is. Enjoy the process. Cooking is so much fun!
