Fino grill trays, thickness 60 µ, dimensions 35 × 23 cm, pack of 4 pcs

Proper grilling of steaks

• Do not wash the meat before grilling, it loses not only flavour but also colour.
• When roasting it, it is stripped of the chess, but not of all the fat - this is the carrier of the flavour.
• Remove the meat from the fridge and let it come to room temperature under a paper towel or cloth towel.
• We never leave meat in the fridge until the last minute. If we then put it on the grill, the meat will go into thermal shock, stiffen up and no longer loosen - it will be tough after grilling.
• Cut the meat into slices no more than 2,5 to 3 cm high, so that it grills well.
• Do not salt or pepper the meat. Salt at temperatures above 70 °C distorts the muscle fibres and the natural juices leak out of the meat. This is one of the reasons why the steak is dry and tough.
• Peppercorns, on the other hand, turn black and bitter when grilled and greatly affect the flavour of the grilled meat.
• Do not tenderize the meat, as this could disrupt the muscle fibres and make it dry and tough.

Heat the grill to 180 to 200 °C, depending on the thickness of the grilled meat.

• Grill thicker steaks for longer.
• Grill the meat dry, preferably on the ribbed part.
• Place them on the grill and let them cook for 5 to 6 minutes on each side, without turning or covering them.

After grilling, place the meat on a wooden board and let it rest for 3 to 4 minutes.

• During this time, the moisture will be evenly distributed from the centre of the steak to the edges, so that no juices run out when slicing and the meat remains juicy.
• Then season the meat on both sides with salt and pepper, put a knob of butter on top or drizzle with oil.

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