Meat: quality is key
When meat is put on the grill, you should pay attention to high quality and age: freshly slaughtered meat not only becomes tough quickly, it also has little taste. That’s why meat must mature. Then it becomes tender and develops an intense aroma. Take the meat out of the fridge at least one hour before grilling so that it reaches room temperature, but do not season it. High temperatures damage the aromas of most spices and may even burn them. Pepper, for example, quickly becomes bitter. After grilling, season the meat with freshly ground mixed pepper corns, sea salt flakes or freshly ground sea salt. This is usually all that is needed for high-quality meat with a rich aroma.
Barbecue made easy
On the grill itself, you should create two zones: a hot one for browning and one at medium heat for recooking. The core temperature of the meat should be 56-58 °C – professionals’ opinions vary according to their own taste. For less experienced cooks, Markus Jüngert has a simple professional tip: Precook a steak about 2 cm thick for about 40 minutes in the oven at 80 °C (top/bottom heat). Then just place them briefly on the hot grill on each side to preserve the roasting aromas. A perfect medium-grilled steak is ready, which will leave a lasting impression on your guests.
Enjoy your steak with our steak cutlery RODEO!
Taste explosions à la Jüngert
Oil to brush grilled meat can be made several days in advance. Rosemary oil with garlic blends particularly well with lamb, garlic-chilli oil is excellent for beef and a delicious lemon-thyme oil goes well with fish.
Preparation is easy:
Put the ingredients, together with plain rapeseed oil, in a screw-top glass and place in the refrigerator. The oil can be kept there for several weeks. You can now put the finishing touches to your barbecue in various creative ways.
