TOP-5 sovetov: kak pravylno hotovyt myaso na hryle

Want to make the most of your weekend? Add some juicy and aromatic meat. To cook it properly and earn the genuine respect of your friends, the main thing is not to ruin it during the process.

To surprise your friends with outstanding culinary skills rather than overcooked or undercooked meat, the MESTA editorial team consulted chefs and identified 5 key points to follow when cooking meat on a grill.

Interesting fact! Any kind of meat can be cooked on a grill and still be dietary. The temperature inside the equipment can reach 300°C. Under the heat, fat quickly renders out while the meat remains juicy and becomes less caloric.

Grilled meat: the art of cooking

For centuries and millennia, people preferred cooking meat over an open fire. This method remains relevant today because it preserves vitamins and gives food a distinctive campfire aroma.

Under high temperatures, meat pushes out excess fat. It remains juicy and tender, while the crust becomes nicely browned and serves as the finishing touch to the entire meat composition.

1. The grill and its care

The first and perhaps most important point is understanding the grill’s features. Your equipment should have ventilation openings and be made of a suitable material, such as stainless steel.

Do not forget to clean the grill! Grease, burnt crust and dried sauce can ruin the taste of meat. Ideally, clean it after every use and treat the grate with neutral vegetable oil each season.

2. Choosing the right meat

A steak should be 2.5 centimetres thick or more. The optimal thickness for grilling is 3.8 – 5 centimetres.

4. When to salt and what to marinate with?

Meat may be salted before or after cooking. It is best to marinate it 24 hours before grilling. Beer, wine, cognac, fruit juice, soy sauce or wine vinegar can be used as marinades.

5. The cooking process

Charcoal briquettes are the best fuel. Arrange them in a pyramid, add a couple of paraffin balls and light them. Once the coals have burned through, begin cooking.

Important! Avoid lighter fluid. A petrol flavour would be completely out of place on juicy meat.

Possible doneness levels: Medium Rare 55-60°C, Medium 60-65°C, Medium Well 65-69°C and Well Done 71-100°C.

5. Do not cut the meat immediately after cooking

Let the meat rest for a while after grilling. This allows its structure to settle and keeps the juices inside when it is cut.

TOP 5 Kyiv establishments serving the best grilled meat

Several Kyiv establishments can boast excellent meat menus: Happy Grill Bar, Zdorovyi Hluzd, Goodman, Matsoni and Sam`s Steak House Prime.

Now you know where to eat well in the capital or how to prepare delicious meat yourself. The MESTA editorial team collects only the best advice for its readers!