Steak (striploin) (BBQ grill Steba VG 200)

Category: Meat dishes
Steak (striploin) (BBQ grill Steba VG 200)

Ingredients

Striploin steak 2 pcs.
Ground pepper taste
Black mustard or balsamic cream
Black or sea salt

Cooking method

  • Steak (striploin) (BBQ grill Steba VG 200)
  • What to do when you want to cook a good steak from excellent meat, but it is pouring rain outside and it is impossible to make it on open coals. Here we can only be helped by the presence of an electric grill. Let's try grilling a barbecue grill with a Steba VG-200 lid. I can say in advance that the grill did an excellent job with cooking the steaks, the meat turned out exactly as we expected: soft, juicy, with a good crust and a subtle aroma of apple wine.
  • Preparation
  • - We take 2 striploin steaks (a piece of meat from a thin edge without bone) 1.5-2 cm thick, wash them and dry them on a napkin on both sides. Preheat the grill at full power until the heating element indicator goes off (about 8-9 minutes).
  • Steak (striploin) (BBQ grill Steba VG 200)
  • - Place the steaks on the grill side (to drain off the fat). Pour 30 ml of wine into the holes of the grate. Cover with a lid. After a minute, subtract it by level 4 and fry for 4 minutes. Then turn over and fry for 4 minutes on the other side.
  • Steak (striploin) (BBQ grill Steba VG 200)
  • - We check the temperature inside the steak with a thermometer, based on the selected degree of roasting you need. I did not have a thermometer at my dacha, so I was guided by the cut and brought the meat to the degree of roasting medium, switching to one and holding it under the lid for another 2 minutes.
  • - Serve with vegetables, sprinkle with black mustard or balsamic vinegar, pepper with freshly ground pepper and salt to taste.
  • Steak (striploin) (BBQ grill Steba VG 200)
  • Temperature inside the beef steak for different degrees of doneness:
  • Name - Description - Temperature
  • Extra-rare or Blue - red, cold - 46-49 ° C
  • Rare - the middle is red, cold; soft - 52–55 ° C
  • Medium rare - the middle is red, warm; denser - 55-60 ° C
  • Medium - pink and dense - 60-65 ° C
  • Medium well - slightly pink in the middle - 65–69 ° C
  • Well done - completely gray-brown hard - 71-100 ° C
  • Overcooked - completely black; crispy> 100 ° C

Note

This grill was presented to me by Steba's company during a trip to the factory. I began to use it very actively. With a clear conscience, I can say that the device is just wonderful! The steaks are great! It cannot be compared with a frying pan, even a very good one!
I really like that everything is covered with a lid, this helps to avoid splashes. You can add wine, cider, juice to the bottom pan and add flavor to the meat.
The switch is smooth, allows you to fine-tune the temperature. This is very important, especially when cooking algorithms for the most frequently used dishes are developed. I will continue to test further.
Already fried a whole chicken, forgot to take a picture, pounced and ate! I will repeat!

Elena Tim
MAMADARAHAYA !!! Keep me falling down!
Olka, you choooo, shumashasla, chtola, to scoff with such things at night ?!
And how to lose sleep? I will dream of him!
Pretty woman! How I love meat after all ...
Rada-dms
Elena Tim, we cooked last night, so we didn't sleep either, Lenchik!
And today I'm experimenting with whole chicken.

Because of your awesome pies, half the forum does not sleep - this is my little retribution!

Feta
Yes, you won't be able to sleep calmly after such views - there is a chance of choking on saliva right in your sleep!
Elena Tim
Quote: Rada-dms
We cooked last night, so we didn't sleep either, Lenchik!
Yes, for the sake of this you can not sleep! Three times!

Figase, "small"! I love steaks at seven, no, even eight times more than pies! So your revenge is just terrible!

Rada-dms
Quote: Elena Tim
I love steaks at seven, no, even eight times more than pies! So your revenge is just terrible!
Likewise! ! When I see such meat, I lose my mind! My ancestors are definitely not from the hemp of anglers!
Now we have fried a whole chicken in it, so, can you imagine, I forgot to take a picture of the finished dish - they immediately pounced on the food! We'll have to redo ...
Rada-dms
Quote: Feta
Yes, you won't be able to sleep calmly after such views - there is a chance of choking on saliva right in your sleep!
The worst thing is not even this, but the fact that there were only two steaks ...
vedmacck
What an ambush
Such mmmmmm ... delicious and beautiful!
nbv
Aesthetics for the sake of comment ...
I prefer not 4 minutes on each side, but in the 2 + 2 + 2 + 2 format, turning the third time by 90 degrees - firstly, the drawing with a lattice is prettier than stripes, and secondly and most importantly - the temperature is more evenly distributed in the steak ...
Rada-dms
Quote: vedmacck
What an ambush
Such mmmmmm ... delicious and beautiful!
Yes, yummy, for sure! And you know, our steaks are from Miratorg!
As for beauty, we don't have light at our dacha in the evenings, the photo turned out to be dark, but I hope I'll reshoot it somehow!
Thank you, Tanechka! It's a pity, I can't share this meal with you yet!
Rada-dms
Quote: nbv
I prefer not 4 minutes on each side, but in the format 2 + 2 + 2 + 2, turning the third time by 90 degrees - firstly, the drawing with a lattice is prettier than stripes, and secondly and in the main - the temperature is equal
Let me clarify, on which device do you fry with this algorithm?
I turn it over several times when I fry the roast beef thicker, but for some reason I don’t like striploin so much, it’s drier for me. I am just mastering the device, it has 5 degrees of heating, when I bring out the formula for the ideal steak on it, I will name the recipe.
About the picture I agree! For some, the right remark! Although I like striped ones more for some reason!

And there was no time to meditate yesterday over them, they fried and ate!


In the book, in general, the algorithm is 4 + 2 + 6-8 for a piece 3 cm thick.
Mirabel
Rada-dms, Olya! : girl-swoon: There is nothing more to say!
I'm all in the choice of some kind of machine-unit for a whole chicken, or maybe I need this
So, I'm waiting for the Kuru-recipe, algorithm and others like them.
Rada-dms
Quote: Mirabel
kuru-recipe, algorithm and others like them.
For the sake of experiment, Kuru started to play, having beaten off well. A large one will not work, since it will rest against the lid, but the average size turned out well. Somehow very natural or something! In the next. once done and show.
Mirabel
Rada-dms, I will wait!
Scarecrow
Steaks began to cost godlessly simple ... But it's so delicious .. Ribeye, striploin, t-bon ..

Aaaaa, well you, honestly, it's impossible to work like that!)))
Mirabel
Something I do not know how to choose beef at all.
Girls! in English write these your ribai. I will then see how it all sounds in French and I will torture our busheri (butchers).
Scarecrow, How much it costs? in our bazaar for something 8-10 euros I see different parts of beef.
Scarecrow
Mirabel,

A steak is usually called a steak. And ribeye, etc. are types of steak. As part of mascara, it's a thin edge, a thick edge. See what parts the steak is cut from and look at the part of the carcass.

I saw, in my opinion, 2 thousand. per kilo of grain-fed ribeye. In short, it was not cheap, but it became - finally tin ...
Mirabel
NataWhat is a steak I know. here is a ribeye, striploin, etc. .. it is not clear to me, but I will study.
2 thousand .. is 40 euros ???
gala10
Killer with a broom ...
Nice and tasty, come on?
Ay, Olga, well done !!!
Scarecrow
Mirabel,

Not, probably about 30 euros turns out. But this is also a lot ..
I'm sure you know what a steak is. What we call are simply steak types and differ in which part of the carcass is taken from. Maybe in French to score - "types of steak" and grind? As far as I remember, ti-bon is just a Russian reading of the English word and ti is a T-shaped bone in a steak. I'll go and see!)))

Precisely, the memory did not disappoint: Tibon is T-bone, and porterhouse is porterhouse. Now I will look at ribeye and strip-loin. In my opinion, it's also just an English word in Russian ...
lettohka ttt
Olga mm mm how appetizing nenkooooo mm mm !!! Photo just Fuck !!!!!!! Everything in your pens is magically appetizing !!!!! :-) :-) :-) :-)
Masinen
Mirabel, Vika, all these names are not Russian. So you can call it that)
Mirabel
Masinen, Mashun, yeah, our Arab busheri (butchers) will just understand me. In the market, they mainly sell beef and lamb
I understand that this is not Russian, I will somehow translate into French and explain.their parts of the carcass have their own names (well, like everywhere else) and you just need to figure out what corresponds to what
marlanca
Rada-dms,
Ol, straight nostalgia .... about the grill, but it is very big for an apartment .... (besides, the 4th in a row) .... gave it to a friend .... but he is so cool, thanks, what did you share .....
Rada-dms
Mirabel, in general, steaks require specially grown beef. You probably have an English (generally a fairy tale!) Or Australian in stores.
In Brussels, we went to a meat restaurant, I will remember the name, if necessary, there were all kinds of basic stacks, and it seemed inexpensive. You can go and taste it, consider which meat cut you like to taste. And then look for a similar one in the markets!
Rada-dms
Quote: marlanca

Rada-dms,
Ol, straight nostalgia .... about the grill, but it's very big for an apartment .... (besides, the 4th in a row) .... gave it to a friend .... but he's so cool, thanks) what I shared ...
Galinochka! So he was you? I have no contacts now, BBKashka has burned out (though there is a second one in stock), so this one makes me more and more happy.
Rada-dms
Quote: lettohka ttt
Olga mm mm how appetizing nenkooooo mm mm !!! Photo just Fuck !!!!!!! Everything in your pens is magically appetizing !!!!! :-) :-) :-) :-)
Thank you for such words, Natasha!
I try not to watch it myself !! Otherwise I will not stand it and again I will be tempted to buy! EXPENSIVE!!!!!
Rada-dms
Quote: Scarecrow
Steaks began to cost godlessly simple ... But it's so delicious .. Ribeye, striploin, t-bon ..

Aaaaa, well you, honestly, it's impossible to work like that!)))

Don't speak, Nata! : girl-yes: I already try not to visit these hotels!
And with this it was so! stopped at night "The Seventh Continent", so I wanted a cake before the stupor, although we rarely buy them and only a few types. So this "Seventh Continent" turned into the worst version of the general store, well, I didn't find anything, not even decent crackers for a summer residence. And then I looked, they were lying from Miratorg, so I could not resist. As a result, we ate at night and fall asleep and happy! And the cake got sick! The body received normal proteins, and carbohydrates were not needed.
And so we allow ourselves once a month to eat good meat, beef.

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