Grill – a way of preparation of steaks by means of dry heat which best of all is suitable for well razdelannykhkusk of beef, such as rib-steak. Prepared on coals, gas or firewood, on a stone or without it, рибай – ideal option for a grill. Рибай meat at the expense of it softer is cut out from a costal part of cow carcass where muscles at an animal aren't involved, and has fat impregnations.
Some people consider that steak on a stone turns out more fragrant whereas others prefer meat without bone. Рибай – one of the most expensive parts of beef.
1. Prepare coals for a grill, having filled a half of a grill with coal, and having left the second half empty. Put bloody beefsteaks on an empty part of a grill while steaks of average pro-frying still are cooked.
2. Set fire to coal according to the instruction on packing and let's them burn through until they don't become covered with ashes.
3. Grate steak рибай with salt and pepper, or the favourite seasoning, and put over that part of a grill where coal lies.
4. Don't cover a grill, overturn steaks only once.
5. Fry steaks without stone about 2 cm thick 3-4 minutes on each party for average and bloody pro-frying. Steaks 2.5 cm thick for receiving average extent of pro-frying need to be prepared 5-7 minutes on each party.
6. It is necessary to fry steaks on a stone 2 cm thick 3-4 minutes on each party for average and bloody pro-frying. For receiving average extent of pro-frying steaks on a stone need to be fried 5-6 minutes on each party.
7. Do steaks of strong pro-frying to taste.