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How to Grill and Chargrill

With these quick cooking styles you can have a delicious, healthy beef or lamb meal on the table in next to no time. 

Easy steps to perfectly grilled or char-grilled beef and lamb

Step 1 – Preheat the char-grill pan or plate to hot before adding the meat. Instead of oiling the pan it is better to oil the meat. Either brush it lightly or rub a little oil on to it.

Step 2 – To keep meat moist and juicy, turn once only. Cook one side until the first sign of moisture appears on the upper side, then turn to cook the other side.

Step 3 – Rather than timing, test the meat for degree of doneness with tongs. Use the blunt end to prod the meat in the thickest part. With practise you can judge the meat's readiness by touch. Rare is soft, medium is springy and well done is very firm. For tips on this technique have a look at the How to cook the perfect steak andHow to tell when meat is ready or 'done' pages.

Step 4 – Remove meat from heat, loosely cover with foil and rest for 2 minutes to allow the meat fibres to relax and reabsorb their juices before serving.

Grilling and char-grilling tips 

  • Take the meat from the fridge a few minutes before cooking. If the meat is chilled the rate of cooking will be slowed down. As char-grilling is a quick cooking method the end result will be better if meat is at room temperature before cooking. Take it from the fridge about 10 minutes before you cook (no longer).
  • When you grill meat it should be placed on a cold grill tray.  This prevents the meat sticking and becoming difficult to turn. Cut through any fat and membrane to the lean meat at about 3cm intervals. This stops thin steak buckling as it cooks.
  • When you use a char-grill pan or plate it’s important to preheat the pan or plate to hot before you begin to cook 
  • Don't cut meat with a knife to test if it's ready. This will make the juices escape making the meat dry and tough. This is especially important with cooking thin steaks. Test the meat for degree of doneness with tongs. Use the blunt end of the tongs to prod the meat in the thickest part. Rare is soft when pressed, medium firm when pressed and well done is very firm when pressed. 
  • Always rest meat after it comes off the heat.  This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest the meat will lose less juice when you cut it and when you eat it the meat will be juicier and tastier.

Best cuts for grilling and char-grilling

Fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, t-bone, rump, round, blade and oyster blade
Steaks (round or topside), fillet/tenderloin, eye of shortloin/backstrap, loin chops, leg chops, chump chops, spare ribs and lamb cutlets 
Leg steaks, schnitzels, fillet steaks, eye of loin, loin cutlets, loin chops, rump steaks, shoulder steaks and spare ribs

Recipe suggessions based on what you have in your fridge.

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