Content

• Tips
• Warnings
• What do you need

1 Go to the grocery store. The amount of meat you need depends on how large (and how hungry) the company you want to feed. Better to count on 200-250 grams per person.

• If you can't find a clipping, contact your salesperson to see if they can cut a piece just for you.
  
  
• If possible, choose the uncut part - it is usually cheaper, and you can trim the fat yourself at home.
• Better if it is marbled beef.

2 Prepare the meat for frying. To make the steak tastier and easier to grill, cut off the excess fat, leaving only a small layer so that you do not have to add oil during the frying process.

3 Use dry seasoning. There are a lot of them now. Choose the one that suits your taste best. But in any case, do not overdo it, so as not to drown out the wonderful taste of the meat itself.

4 After you have trimmed the excess fat and sprinkled the seasoning on the meat, let it warm up to room temperature for a couple of hours. The meat will have time to soak in the seasoning, and it will be easier to fry it. If the piece is too cold, it will not have time to fry on the inside and burn on the outside.

5 Prepare your grill. Light it up and heat it to 200 °. When it reaches the correct temperature, prepare everything for frying over an open fire.

• If using charcoal, scoop it up to one side or divide it into two piles around the edges of the grill.
• If using gas, turn it down on one side. Or, if your grill has 3 burners, turn on the extreme one and leave the other two on minimum.

6 Grill the fillets. Place the tenderloin on a less hot part of the grate, away from open flames. The fat will drip down as it cooks and can cause sparks, which will only add flavor to the meat, but if the fat is exposed to an open fire, the situation could get out of hand.

7 Place the lid on the grill. So the heat and smoke will remain inside, roasting and smoking the meat well. Watch for temperatures and sparks, but do not look under the lid constantly.

8 Leave the meat to roast. Cook for 10-15 minutes on each side. The longer, the better the steak will be cooked. Leave it on for another 4-5 minutes to keep the meat from getting too hot.

9 Check for readiness. You can use a meat thermometer to check the temperature inside. Naturally, you will have to pierce the piece and some of the juice will leak out. Experienced chefs can determine readiness by touch.

• Check how the muscle feels between your index and thumb on your hand. If the steak feels the same, it is not overcooked yet.
• If the meat feels more like a muscle at the base of the thumb - less tender - the steak is light to medium-rare.
• Tighten the muscle at the base of your thumb. If your steak has the same feel, it is well done.

10 Remove the meat from the grill when it is slightly less than you would like it to be.

11 Let it stand again. After removing the meat from the grill, cover it with foil and let sit for 10 minutes. The meat will come up, but the juice will remain inside.

• While the meat is infused, do the rest of the preparations - side dishes, drinks, serving; invite guests to the table.

12 Cut into thin layers across the grain. When the meat is done, cut into thin layers across the grain and serve. Some people like to serve in thin slices, while others like larger slices.

• If the steak is cooked properly, there is no need to cut it too thin. The optimum thickness is 1 - 1.5 cm.
• If the steak is a little dry, then it is better to cut it a little thinner.

13 Serve with whichever side you like best. The steak goes well with Texas-Mexican side dishes like beans, corn, hot sauce. Garlic bread, salad, and potatoes will also come in handy.

• It goes well with Cabernet Sauvignon, Shiraz, Châteauneuf-du-Pape or other strong red wines.

Tips

• Leftover steak can make a great sandwich. Use good bread, cheese, mayonnaise, and mustard.
• Do not pierce the meat! Instead of being deliciously juicy, your steak will dry out if the juice leaks through the marinade slots, fillings like garlic, a thermometer, and other spicy objects.
• If the grocer doesn't know what a triangular fillet is, just ask for the bottom edge of a beef rump.
• Remove only the connective tissue, the fat should remain.
• For those who cook at home on the electric grill, grill the steak for 30 minutes, and be extremely careful.

Warnings

• Pay close attention to the grill during the entire cooking time.
• Be careful when frying over an open fire.

What do you need

• Gas grill or charcoal grill.
• Container for marinade or hermetically sealed bag (optional).
• Your favorite condiment, marinade, or your secret ingredient.
• Sharp knife.