The Perfect Steak Recipe (Incl. Tips from the Grill Master)
When the weather is warm, there’s nothing better than a cookout with friends. Delicious BBQ recipes can also be healthy! Today, we have a steak recipe and some valuable tips for you from the Weber grill master.
6 exclusive grilling tips presented by Weber Grill Academy Original:
1. Pay attention to the quality of the meat
The success of your BBQ largely depends on the quality of the ingredients. This is especially true for meat. Top-quality meat from humanely-raised animals develops a wonderful smoky flavor from the searing alone without the need to heavily season or marinate the meat. It will be tender and retain more of the juices (resulting in less shrinkage). The best thing is to get the meat from a butcher or a farmer of your choice or go to the meat counter of your local supermarket.
2. The temperature of the meat before grilling is important
Before grilling, take the meat out of the fridge, cover it and let it come up to room temperature for at least 45 minutes.
3. Leave the fat on
Don’t cut the fat off before grilling – it gives the meat flavor. You can still cut it off afterward if you don’t want to eat it. The fine marbling of top-quality beef also promises a perfect taste sensation.
4. Don’t use an aluminum pan for grilling
The days of grilling your food in aluminum pans or trays are long gone. Aluminium can be hazardous to your health. The aluminum drip pans available from Weber are placed either in the grill itself or in the appropriate holder so they can catch the grease dripping down and thus prevent grease fires. For delicate foods like vegetables or fish, it’s best to use the right grill accessory (metal baskets, racks or roasters) or ceramic pans – which are also environmentally friendly!
5. The temperature of the grill is important
For direct grilling of steaks or chops, always heat the grill up to 290°C (550°F) and maintain this temperature for ten minutes. This also gives the Sear Grate (grill insert from Weber) time to heat up.
6. A thermometer is the grill master’s best friend
Always use a thermometer to check the core temperature of the meat. This way you can be sure that even thick cuts of meat like roasts reach the right temperature and desired degree of doneness. Insert the temperature probe into the thickest part of the meat or, in the case of poultry, to the bone. Be careful not to push the probe through thin cuts of meat – otherwise, it will be too close to the grate and won’t show the actual core temperature. Of course, the most convenient thermometer is one with a display that can be read outside the grill – simply close the lid, kick back and watch as the food cooks on its own 😉
Dying to fire up the grill? Here is a recipe for cooking the perfect Weber club steak:
Ingredients (serves 4):
- 1000 g (2.2 lb) club steak (2 pieces)
1. Preheat the grill for direct grilling (290°C/500°F) – preferably with a Sear Grate.
2. When the grill has reached 290°C (500°F), turn the grill off (for gas grills). If you have a charcoal grill, then prepare the char baskets for indirect grilling.
3. Now grill the steaks on the Sear Grate. When the steaks no longer stick to the grate, flip them. Once they are seared on both sides, put the steaks on the warming rack. Lower the heat to 120°C (250°F) and let the club steaks cook over indirect heat until they reach the desired core temperature.
4. Afterward, let the steaks rest, lightly covered, for 5 minutes. Then cut them against the grain at a 45-degree angle. Only then should you season them with salt and pepper to taste.
5. Serve with salad or grilled vegetables.
Enjoy your tender and juicy steak!