How to Grill or Char-grill Beef
Grilling beef is a healthy and delicious way to enjoy your meat! But are you confident with this style of cooking? Although it’s a fairly common way to cook meat, many people end up with tough and dry beef. For tender grilled beef, try following these simple tips!
Firstly, always remember to take the meat out of the fridge about 10 minutes before cooking. Given that grilling is a quick cooking method, you don’t want to slow this down with cold meat. Score the meat at about 3cm intervals to avoid thin steaks from buckling while they cook. When you’re ready to start cooking, ensure the plate is hot before you place the meat on. With these pointers in mind, you’re ready to follow these four easy steps for grilling beef.
- Preheat the plate and rather than oiling it, brush the meat with olive oil.
- Cook meat on one side until the first sign of moisture appears on the upper side, then turn the beef. In order to keep the steak tender and juicy, only turn once.
- Test whether your meat is done using tongs. Never cut into steak as this allows juices to escape, resulting in dry, tough meat. Use the blunt end of the tongs to prod the meat in the thickest part. Rare will be soft, medium will be springy and well done will be very firm.
- Remove from the heat and cover with foil. Leave to sit for 2 minutes to allow the juices that have accumulated in the centre, to return to the surface. Meat that has been left to rest will be much more juicy and tender!
Following these instructions, you will find that grilling beef is a simple and delicious way to cook meat. One last tip – we think scotch fillets and sirloins are the best cuts to grill!