On the Gas: This is how we make the perfect steak at home

Before You Begin: Things to Know About a Home Grill

to cut: You can make steaks of three different types at home: thin steak (fine steak), medium (entrecote, sirloin, fillet, etc.) and large (on the bone). It is recommended to use well-aged cuts and preferably fresh, local meat.

How much meat do you need: About 300-350 grams of meat on average per person. Even in a home-cooked meal, keep in mind that there are always salads, pita and toppings on the table, and space for dessert should also be left.

Pan: Steaks can be grilled on a heavy iron skillet, and it is recommended to use a striped frying pan that gives the meat the dry, scorching effect we look for on the grill; In a skillet, the fat drains to the bottom of the pan (between the grooves) and the meat is browned, not fried—just like it does on a grill.

Fresh or frozen: Fresh meat is always preferred, it should be bought a day or two before use and kept wrapped in the refrigerator; It is not recommended to freeze meat (and certainly not to buy frozen meat from the supermarket). “In the transition between freezing and thawing, the cells disintegrate, a lot of fluid is released, and after roasting, the meat is less juicy and drier,” says Shinar.

Meat thawed: If you continue to use frozen meat – thawing should be slow in the refrigerator and it is recommended to start it every 1.5 days before use. In the case of medium or large pieces, remove the meat from the refrigerator for at least an hour before grilling; When it comes to thinner steaks, they can be used straight from the refrigerator.

butter: If you want to get more buttery and deep flavors from the meat and increase the amount of fat in it, it is recommended to add a cube of butter at the end of roasting (the last two minutes). Place the cube on the slide, let it melt, occasionally watering the slide with a spoon in the melted butter liquid.

Equipment Required Equipment Required: Striped skillet or heavy iron skillet, tongs, thermometer, patience.

How to get a smokey taste: There are several ways to smoke at home – most of them produce a lot of smoke and may be worth giving up. If you insist on smoking – and you don’t have a smoker – use a smoking extract (smoked liquid): Sprinkle a few drops on the meat about 24 hours before grilling. If you want to smoke a smoker, take the dry herbs, light them in a bowl, place the bowl on the bottom of the oven, slide and turn off the oven for a few seconds for light smoking.

What to do with smoke at home: While the meat is roasting, it is important to ventilate the house so that the smoke from the roast comes out. in the case of a fan, it is recommended to place it near the stove and towards the window; It’s like working Venta.

How to check dimensions:
With thermometer: The most accurate method. Insert a thermometer into the core of the steak and check the temperature of the steak: Rer (30-50 degrees), Rer medium (57-63), medium (63-68), medium wall (72-77), Wall Dunn (77 and above).
fingering: Touch the steak as if it were a palm. If it’s very soft, like a pillow of loose grip (rer), if it’s very hard like a pillow of a tight grip (well done) – and all the scale is in the middle.
with a knife: Insert a knife into the core of the steak, then touch the outside edge and check if the knife is cold, hot (well done), or lukewarm (around the middle).
liquids: When a steak begins to drain—that is, sweat on its surface—this is a sign that it is between a medium and a medium wall.
color: Lift the steak to a plate and let the meat rest for a moment. Cut out and check the color of the face: very red (rare), pink (medium), gray-pink (medium wall), gray (well done).

A chance to get to know lesser known cuts of Farm Minute Steak. Photo: Mai Tidhar

Thin cut (fine steak)

Size: Weight: about 100g Thickness: about half a centimeter.

What is that? In free translation – accurate steak. This thin steak has a short roasting time. “At Steak Minute, we want to achieve maximum flavor in the least amount of time,” says Chinar. “Heat a frying pan over a big heat but don’t overheat it so you don’t burn the steak and be in control of the grill; the steak should get heat stroke, but not burn. We’re looking for complex caramel flavors and not carbon-iron flavors. When the skillet is hot, roast the steak.” Over high heat.” 2-3 minutes on one side, and when the caramel color we’re looking for in the meat, flip the steak for another minute or two and serve immediately (recommended grilling degree is between medium and medium wall). It is important that the toppings wait for the steak and not the other way around. “

Recommended servings: Denver, chittle, sirloin, picnic, entrecote, sirloin, steak, butcher’s part, broiler and flat iron (also known as part #5).

“We’re looking for finely chopped pieces that are well-aged here and reverse the fiber direction. Aging softens the meat, middles the flavors, and makes the meat tastier,” says Shinar. “When the roasting time is very short, as in a minute, it is important that the fillets are very old.”

How to make:

Grease a striped frying pan or heavy iron skillet with neutral oil (which has a high burning point) and heat it over a large flame (without impact).

Sprinkle salt and pepper on the slide. If you want to oil (massage) a little olive oil (“it seasons the meat a bit, and some claim it’s a better conductor of heat too”).

Sear the steak in the hot skillet for 2-3 minutes over high heat, until caramelized, flip the steak on its other side and grill for an additional 2 minutes to desired browning. In the last minute of grilling, you can throw a small cube of butter on the piece (or directly in the pan), let it melt and occasionally water the piece with a spoon in the melted butter.

* On a charcoal grill: The same, only without the butter (because there is no frying pan). The minutes should be roasted on a very hot barbecue grill, along with the red coals, so that you get the most heat and the burning is quick. Avoid contact with open flames (to avoid the taste of soot; we don’t want the meat to turn black and have unpleasant smoking flavours).

Surprisingly good part of Ontario in a frying pan cliff farm.  Photo: Mai Tidhar

Surprisingly good part of Ontario in a frying pan cliff farm. Photo: Mai Tidhar

medium cut

Size: Weight: 100-350g, thickness 2.5-5cm.

Recommended servings: Fillet, sirloin, entrecote, shellfish, butcher’s part.

Roast chops are “fixed” cuts (ie cuts from less active areas of cattle, such as the waist and back) so it is important that they age well. It is important to take the medium pieces out of the refrigerator for about an hour before roasting, and season them with salt and pepper at this point. Note that roasting fillets in a skillet (a thick portion with a small surface area) is different from roasting thinner pieces, such as sirloin and entrecote, which have a wide surface area (see below).

Aging is important for sirloin in the Algarve Ranch Basin.  Photo: Mai Tidhar

Aging is important for sirloin in the Algarve Ranch Basin. Photo: Mai Tidhar

How to make sirloin, entrecote, shellfish and butcher’s steak:

Take the meat out of the fridge an hour before grilling, and season with salt and pepper. If you want to oil (massage) with a little olive oil.

Grease a striped frying pan or heavy cast iron skillet with neutral oil and heat it over high heat (without bumping).

Place the steak in a skillet (on its side, not in the middle), then lift it with tongs again (to prevent sticking) and place it back in the same area. Using tongs, gently clamp/stick the piece to the iron until all parts of the steak are touching the pan. Roast on high for about 3 minutes, rotating the steak about 45 degrees on the same side for another 3 minutes (for a striped effect of 2 minutes and a night) and turning the steak on the other side to the clean area of ​​the pan (its other side done) Heat it meanwhile) 3 more minutes, or until desired amount is cooked through (see above). Towards the end of roasting, you can throw a small cube of butter on the piece (or directly into the pan), let it melt and occasionally water the piece with a spoon in the melted butter.

Whole or cut into fillets medallions in a slope ranch pot.  Photo: Mai Tidhar

Whole or cut into fillets medallions in a slope ranch pot. Photo: Mai Tidhar

How to make filet:

Take the meat out of the fridge an hour before grilling, and season with salt and pepper. If you want to oil (massage) with a little olive oil.

Grease a striped frying pan or heavy cast iron skillet with neutral oil and heat it over high heat (without bumping).

Put the slice in the hot pan and begin to brown it on all sides (top and sides). Burn for about 3 minutes on each side and on the wall, for 12 minutes in total. Remove the slice to a cutting board, let rest for a moment, then cut into 2-3 cm thick slices (medals) and sear again on each side in the pan until desired doneness (see above). If you don’t want medallions, but a whole steak – after all sides of the steak are seared, transfer the steak to an oven-proof skillet and finish grilling in a preheated oven at 200 degrees. Roast until desired browning.

* On a charcoal grill: The same, only without the butter (because there is no frying pan). Start with a strong burn on a super-heated charcoal-red grill. Place the steak on the side of the grill, turn it 45 degrees and then flip it to the side and move it to the least hot area on the grill, continuing to cook more slowly so the steak (or medallions) don’t burn.

Start in a skillet, and finish in a loin oven on a shelf ranch bone.  Photo: Mai Tidhar

Start in a skillet, and finish in a loin oven on a shelf ranch bone. Photo: Mai Tidhar

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Big cut on the bone

Size: Weight: 500g and above.

Recommended servings: Entrecote on the bone (prime rib), sirloin on the bone, T-bone, Porter, ontrib.

The thicker the steak, the better its texture, texture and taste, not to mention the intensely carnivorous experience. All large pieces begin roasting on the pan and finish in the oven over high heat.

How to make:

Take the meat out of the fridge an hour before grilling and season with salt and pepper. If you want to oil (massage) with a little olive oil.

Grease a striped frying pan or heavy cast iron skillet with neutral oil and heat it over high heat (without bumping).

Place the steak in a frying pan on the greased side and let it heat up for 3-4 minutes (this will start to melt the fat). Lay the steak on the side of the pan (not in the middle) on its wide surface and after lifting it again (to prevent sticking) place it back in the same area of ​​the pan. Using tongs, gently pinch/plug the piece into the iron until all parts of the steak are in contact with the pan. Roast over high heat for about 5 minutes, turn the steak about 45 degrees on the same side for another 5 minutes (for the planned effect) and flip the steak on the other side of the pan (which has warmed up in the meantime) for another 5 minutes, The steak is evenly colored with a deep caramel. Remove the steak to a skillet that can be placed in the oven and let it rest for a moment. Slice the steak (optional) and if desired add a cube of butter (50g is enough, it’s up to you) to the skillet. Put them in a preheated oven at 230 degrees and roast for 7-8 minutes, or until the desired degree of roasting (if we do not spread the meat, the roasting time will be a little longer).

* On a charcoal grill: Unlike medium-sized chops, larger chops begin to roast in the area least hot to the barbecue (on a whisper coals) on all sides, then finish with a solid grill on both sides over red coals to the desired degree of roasting.

Slice and check the tenderness of the sirloin on the shelf ranch bone.  Photo: Mai Tidhar

Slice and check the tenderness of the sirloin on the shelf ranch bone. Photo: Mai Tidhar






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