Uruguayan Aberdin Black Angus steak cut from the decoder of Venturin Baldini Gozzia Nera balsam aged for eight years, which is also ideal for making Enn Tobreluts' world-famous coal steak or "dirty steak". NB! For a saltier result, add flake salt with your fingertip after grilling.
Ingredients: beef (96%), vinegar must, salt, black pepper. The origin of beef in Estonia.
Nutritional information per 100 g of product: energy content 737.5 kJ / 176.2 kcal, fats 9.1 g, of which saturated fatty acids 3.8 g, carbohydrates 0.5 g, of which sugars 0.5 g, proteins 23.2 g , salt 0.6 g.
Let the meat stand in the warm place for about an hour before grilling, then the temperature will not change too sharply and the meat will brown faster. The coals are ready for grilling if you can hold your hand over the glowing coals for about 3-4 seconds. Do not place the meat on the grill until the grill has been cleaned with a wire brush, wiped clean and hot! Fry the meat first on one side, then on the other side, then raise the meat to a less hot area on the grill to cook and close the grill lid. Use a barbecue tong or spatula to turn the meat, not a fork! Serve meat with medium-rare or medium degree of cooking (internal temperature of meat 55-65 ° C). For a saltier result, add flake salt with your fingertip after grilling.
Preparation of Enn Tobrelutsu's charcoal steak or "dirty steak": mix the coals with grill tongs so that no coal dust remains on them. Place the marble steak directly over the glowing coals to cook. Take the grill tongs in both hands, raise the steak and push off the pieces of charcoal that are attached to it. Put the steak back to cook and repeat this operation. Bake the steak until the side is browned (ie about 1.5 minutes). Then turn the other side of the rake and repeat the action. When the meat is ready (medium-rare), place the meat on the cutting board and let it pull for 1-2 minutes before cutting.