Grilled beefsteak

Cookinero 24 Feb 2025

Grilled beef steak is very tasty. You don't have to light a fire to make it, you can cook beef steak on an electric grill at home. The beef steak recipe comes from England and literally translates as "piece of beef". Beef steak should be of uniform thickness, it is better to take the meat of a young calf. Fresh beef is a rich red color, veal is more tender, pink.

How to cook Grilled beefsteak

Step 1

Grilled beefsteak

Prepare the steaks. Remove the fat films from the piece of meat with a knife. Cut it into 2 cm thick steaks. Salt and pepper the meat, grease the steaks with vegetable oil. Leave at room temperature for 15 minutes.

Step 2

Grilled beefsteak

Prepare the steak. Heat the grill, place the meat on the grate and fry for 2 minutes on each side. Remove the meat from the grill and serve.

Grilled beefsteak - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute beef with lamb, pork, or even thick-cut portobello mushrooms for a vegetarian option. Adjust cooking times based on the meat's thickness and type.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid overcooking.
For a low-carb version, serve the steak with roasted vegetables or a fresh salad instead of starchy sides like potatoes or bread.
For best results, let the steak rest for 5 minutes after grilling to allow juices to redistribute. This keeps it tender and juicy.
Yes, you can freeze cooked steak in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and reheat in a pan or oven for best texture.
For a more flavorful marinade, add garlic, rosemary, or a splash of Worcestershire sauce before grilling. Marinate for at least 30 minutes for deeper flavor.
A standard portion is about 6-8 oz per person. For larger appetites, increase to 10 oz, or reduce to 4-5 oz for smaller servings.
Yes, you can cook the steak in a cast-iron skillet or broiler if you don’t have a grill. Adjust cooking times based on your heat source.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Apricot and gooseberry jam

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Beef knuckle

The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col

Pike cutlets

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

Chevapchichi in bell pepper and tomato sauce

Cevapcici is a popular Balkan dish, which is small sausages made of minced meat with onions and spices. This dish can be seen in countries such as Serbia, Montenegro, and Croatia. The minced meat for cevapcici is traditionally beef, less often lamb a

Achuchuk salad

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Cherry and red currant jam

Garden berries - how tasty you are, and how much effort is required for your cultivation. But do children and grandchildren know something about these chores? Let them at least get a little pat on the preparation of this ruby cherry and redcurrant ja

Categories Menu Recipes
Top