Here’s how to grill your delicious Irish steak to perfection:
Take your Irish steak out of the fridge about 30 minutes before you start to come to room temperature.
Rub your steak with salt before grilling. Salt draws moisture from the top layer of the meat, making your crust even tastier.
Make sure the bbq is hot before you put the meat on it. This way, the meat sears quickly and the juices and therefore the taste are preserved.
Grease the meat with oil before it goes on the bbq. This way, it won’t stick to the rack and will cook evenly.
Marinades sometimes contain sugar, which burns quickly during barbecuing. So pay attention and turn the meat regularly!
Never pierce the meat. Use meat tongs to turn the meat. This will prevent juices from running out.
After grilling, let the steak rest in aluminum foil for a while. This allows the juices to redistribute in the meat, which improves the taste.
Always cut your steak ‘on the grain’. If the grooves run vertically, you cut horizontally, and vice versa. Cut on the grain, the meat remains more tender.
Zo controleer je de gaarheid
To determine how quickly a steak is cooked on the BBQ, you can use the rule of thumb per 100 grams of meat: 2-4 minutes rare, 4-6 minutes medium and 6-8 minutes well done.
There is also a very handy trick:
Put your thumb and index finger together, now press the mouse of your hand. This is how a steak feels when it’s weird. When you hold your thumb and middle finger together, the mouse of your hand feels medium. If you put your thumb and ring finger together, it feels like well done.
However, the most reliable way is to measure the core temperature. Maintain a core temperature of 50-52 degrees for rare, 60 to 63 degrees for medium and 70 degrees for well done.
Handige BBQ-tips
Met deze tips van chefkok Alain Alders word je een echte BBQ-master!
Irish cattle spend an extraordinary amount of time outdoors. On average, about 220 days a year.
That makes for a lot of extraordinarily delicious beef. These steaks are perfect for the BBQ.
In Ireland, there’s no shortage of that one special ingredient that makes for great beef: grass. An Irish cattle walks outside in vast pastures on average 220 days a year, 24 hours a day and then eats… Grass! The outdoors and grass-fed diet makes for just extraordinary beef, nice and tender with an intense meaty flavor.
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