This weekend promises a very rich climate … ideal to prepare a roast meatDon’t you think Take advantage and indulge yourself eating something delicious outdoors and prepare your grill with our super tips.
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10 tips to make the best roast beef
Perfect cuts of meat
For a perfect roast, knowing how to choose the cuts is vital. Check that they are marbling; that is to say, that the fat is well distributed in the fillet so that it is more tender and juicier.
The best cuts? New York, Ribe Eye, T-Bone or rib racks.
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Prepare your grill
Wash it very well and without leaving any remains of roast meat from a previous barbecue. This way you will avoid contaminating the flavors.
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Roasted meat at room temperature
Take care that the steaks are at room temperature so that it cooks faster and more evenly.
In addition, we suggest you remove the blood with a kitchen paper on each side to prevent it from smoking.
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How to season
Do this before putting the meat on the grill. Add salt, pepper, or the seasonings that you like the most on both sides to transfer them to the fire.
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Marinade for roast beef
It can be with wine, beer or butter. Add the liquid and spices you have chosen and marinate in the refrigerator for at least 6 hours.
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So that your meat does not stick on the grill, brush with a little oil.
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Firewood for roast meat
The best thing to light a fire is a firewood such as mesquite, oak, orange or apple tree. Avoid using chemicals, as they permeate the flavor of the meat.
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Tip for a juicy meat
To preserve the juice from the meat and prevent it from drying out, only leave it once on each side and you are not turning it over.
- Medium term: 4 to 5 minutes
- ¾: 5 to 7 minutes
- Well done meat: 8 to 9 minutes.
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Be careful with the fire!
Although you do not have to be on the grill all the time, calculate well the time that the meat will be on fire to avoid burning or charring.
The ideal is a low fire even if it takes longer.
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Let the roast beef rest
After removing the meat from the grill and before making cuts, let it rest for 10 minutes to retain its juice and taste more delicious.
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