Food & Wine

Steak Grilled Over Fire

 

 

 

 

 

 

Ingredients for the steaks: 

2 boneless beef steaks 6 – 7 cm thick

salt + oregano mix

Ingredients for the dressing:

3 tbsp mayonnaise – 3 tbsp extra virgin oil – 1 lemon juice and lemon jest (In a glass jar add all ingredients together, cover tightly and shake)

Method:

  • Remove the steak from the refrigerator.  Let it reach room temperature — around 1 hour.
  • Cut outer edges of fat on steaks, diagonally at 4-5cm intervals with a knife.  Use a paper towel to absorb the moisture from the meat.  Dry meat forms the best crust.
  •  Sprinkle the mix of salt and oregano over the steaks into each sides.  Massage well all over the meat.
  •  Build  up the fire until you can have a deep coal bed large enough to cook your steaks on.  (About the size of your grill rack). 
  • Set the steaks on the grill.  Let them sear on one side,  once it’s acquired the Maillard reaction* color golden brown.  After 7 min flip it,  let it do the same on the other side.  (For thinner steaks, about 3 – 4 minutes per side for medium rare it’s ok, but a 6 cm steak takes at least 7 minutes) 
  • Remove the steak from the heat, cover it with aluminum foil, and let rest for at least 3-4 minutes. This tip will allow the juices (myoglobin)  to redistribute into the meat.

Serve with lettuce salad,  top with the dressing.

Recommended wine: Chianti Clasicco. Typical Tuscan Red Wine – DOCG – Controlled and Guaranteed Denomination of Origin. 


 


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Tips, tricks & info’s

  • The blood red color liquid in the steak is not blood at all. It’s myoglobin, a protein that only found in muscle tissue and delivers oxygen to an animal’s muscles; contains a red pigment- which why muscle tissue is red.  As a steak is cooked, the myoglobin darkens- which is why the more “well done” the meat is, the grayer it looks. So rare* meat isn’t bloody, it is just cooked to a lower temperature
  • *Rare. This refers to a steak that is been cooked for a very short period of time — leaving the centre  red in colour. It’s just a stage up from raw meat — but cooked on the outside. Steak doesn’t contain parasites that chicken and pork do — eating it rare doesn’t pose any health risks
  • *The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning.

 

  • You can use a digital instant-read meat thermometer.  Check the temperature of the steak while it’s still on the grill. Grill the steak to your desired taste:

55°Celsius (130°F) for rare

57°Celsius (135°F) medium-rare

63°Celsius (145°F) medium

65,5 Celsius (150°F) medium well

and 71° Celsius (160°F) for well done.

 

 

8 responses

  1. Mariana Gouveia

    Confesso que já fiz algumas receitas daqui e suas dicas são fabulosas! Obrigada por isso!

    Like

    6 September 2020 at 1:11

    • Tão feliz Mariana que você gosta da receita! Obrigado também, suas palavras são tão motivados! Xristina

      Like

      6 September 2020 at 17:33

  2. Meu Deus …..isso me parece estar mto delicioso😋😋👏👏👏

    Like

    17 September 2020 at 13:34

  3. Thanks for the info about myoglobin. Maybe next time, I will then have to courage to have my steak ‘rare’ 🥩 . Cheers!

    Liked by 1 person

    24 October 2020 at 18:20

    • Yes absolutely cookingflip! Thank you too for reading the post! I’ll paste you below part of a New York Times article
      《Myoglobin is a protein rich in iron that delivers oxygen to an animal’s muscles. When the iron is hit with oxygen, it turns the myoglobin red 》(via The New York Times)
      Glad that you have found a useful info for you. Cheers! 🍻 🥩Xristina

      Liked by 1 person

      25 October 2020 at 0:53

      • Thank you so much, Christina. So sweet of you 🙂

        Like

        26 October 2020 at 13:39

  4. You are welcome! 🌷

    Like

    26 October 2020 at 23:02

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