Portions taken for beef grills

The each portion of beef should be taken between 100-150 g, there are many portions are there in beef, they are

  • Rump steak
  • Point steak
  • Double fillet steak
  • Fillet steak
  • Tournedos
  • Porterhouse or T-bone steak,
  • Sirloin steak
  • Double sirloin steak
  • Minute steak

How to cook beef grills

To do recipe beef grills we should take all steaks and they are lightly seasoned with salt and pepper and brushed on both sides with oil. Then place on hot pre-heated greased grill bars. Then turn halfway through the cooking and brush occasionally with oil and cook up to the degree it grilled well.

How to test beef grills

Test beef grills with finger pressure and springiness or resilience of the meat together with the amount of blood issuing from the meat indicates the degree to which the steak is cooked. This calls for experience, but if the meat is placed on a plate and tested, then the more underdone the steak the greater the springiness and the more blood will be shown on the plate.

Garnishes for beef grills

The beef grills can be served with deep-fried potato, straw potatoes and suitable sauce.

Weight per portion provides

In beef grills 1 portion 100 g cooked weight per portion provides

  • 168 kcals/ 706 kJ
  • 6.0 g fat of which 2.7 g saturated
  • 0.0 g carbohydrate of which 0.0 g sugars
  • 28.6 g protein
  • 0.0 g fibre

Reference

This information is taken from the book “practical cookery”. Victor Ceserani and Ronald kinton wrote this book.