Grilling beef is easier than you think. However, there are a few mistakes you should avoid. When grilling, it all depends on the cut of beef. The choice of beef steak determines how it is prepared. With our guide, your steak will be a success.

When it comes to grilling beef, there are many different cuts of meat that are suitable. The choice often depends on how long you want to grill the meat and what flavor you prefer. Quality also makes the crucial difference. That's why you should always buy your meat from a butcher . Always choose meat from pasture-raised meat. This has the best marbling and an outstanding flavor. This also ensures that you get antibiotic-free meat from species-appropriate animal husbandry on your plate. Our meat, for example, comes from farmers in the region with whom we are in close contact. You can therefore find quality products in our food trade. You can find out more about pasture-raised beef here.

Classic cuts for the grill are beef fillet and beef rump . Fillet in particular is a very popular cut. Beef fillet and beef rump are particularly suitable for shorter cooking times because they are tender, lean and juicy. If you like it a bit heartier, you can also choose a rump steak , entrecôte or roast beef . These cuts have a fat edge and therefore an intense flavor. At the same time, these cuts are suitable for grilling because you can achieve a particularly aromatic flavor with entrecôte , for example by grilling it properly. It is wonderfully tender due to the marbling and it does not need a marinade for the best result. Just a little sea salt and freshly ground pepper after preparation is enough to enhance the juicy flavor of the steak. Here we have a few tips and tricks in the form of a video.

But another well-known cut of beef is also a good choice for the grill: the ribeye steak . This cut comes from the high rib of the cow, which is why it is also called prime rib, and is finely marbled. The marbling ensures that the meat has a full-bodied aroma and a pleasant texture. This cut of beef is therefore ideal for your BBQ. If you want to find out more about it, we have a video ready for you here.

If you are looking for a very special piece of meat, you should go for a T-bone steak or a porterhouse steak . These contain both fillet and rump steak and are particularly juicy and flavorful due to the bone content. You can find more information in this video.

For burger lovers, ground beef is a good option as it can be used to form juicy patties . Find out more here.

When it comes to grilling beef, core temperature is a crucial factor. The right core temperature ensures that the meat remains juicy and tender while still being cooked through. Here are the core temperatures and doneness levels at a glance:

44 - 48 °C = rare

49 - 53 °C = medium rare

54 - 58 °C = medium

59 - 64 °C = medium well

from 65 - 68 °C = well done

To measure the core temperature, it is advisable to use a meat thermometer. Before the meat is placed on the grill, it should be at room temperature. This will prevent the meat from being too cold on the inside and taking too long to reach the desired core temperature. When grilling, it is important to turn the meat regularly to ensure even cooking. After grilling, the meat should rest for a few minutes so that the juices can redistribute throughout the meat . It is important to always cut the steak against the grain so that you cut through the muscle fibers. This will ensure that your meat is particularly tender.

Whether you're using a charcoal or gas grill, the right core temperature and turning the meat regularly are the key to success. With the right preparation and accurate measurement of the core temperature, anyone can become a grill master and enjoy juicy beef from the grill. If you want to learn more about cooking levels, watch this video .

Grilling beef is an art in itself. But what is the best method to create a juicy and perfectly grilled steak? It's very simple: you have to prepare your beef for grilling. First of all, it is important to choose a good piece of meat . You have to pay attention to the thickness of the pieces. Preparation on the grill always depends on the amount of meat. The thinner the steak, the faster you will reach the desired degree of doneness. If you want to know more about the degree of doneness, just watch this video .

It also doesn't matter which grill you use. Whether it 's beef fillet, roast beef, entrecôte, porterhouse or roast beef - beef is ideal for any grill. The only important thing is that you always set up an indirect and a direct zone on the grill. This way you can grill the meat over direct heat and finish cooking it over indirect heat. This is always a safe method for the best results. You can find out more about the heat zones here .

In order to grill beef properly, you should note that it can be prepared in different ways. However, it is always important that you take the meat out of the fridge 1 hour before grilling and bring it to room temperature.

If you want it to be particularly tender, you should marinate your beef before grilling. If you marinate the meat before grilling, the oil ensures that the muscle fibers and connective tissue are loosened. This makes it more tender. A Mediterranean spice mix or a neutral variant based on oil and onions is always suitable as a marinade. However, we always recommend not using a marinade. This way you retain the meat 's own flavor and can enjoy the aromas unadulterated. If you prefer a marinade, you will find our suggestions below.

The most common method is to pre-cook the meat indirectly. Therefore, place the steak on the indirect surface of your grill for 5 to 15 minutes before you crust it with direct heat. When crusting, you have to make sure that you turn and move the steak regularly. This way, the meat receives heat evenly from all sides. Just before the desired degree of doneness (see above), let the steak cook for another two to three minutes.

Another option is to grill the meat first and then let it finish cooking indirectly. This method is particularly suitable for steaks that are 2 - 4 centimeters thick. You can usually grill them for 3 - 5 minutes on each side and then let it finish cooking on the indirect surface of your grill until it reaches your desired core temperature.

Let someone grill it instead of grilling it yourself: The alternative is to cook the piece of beef slowly on a low heat in the grill. This takes some time, but you can control the heat very easily and slowly and safely reach the desired degree of doneness. Make sure that the meat gets enough heat on each side.

This variant is particularly suitable for experienced grillers:

Place your meat on the hottest part of the grill

After 1 - 2 minutes, turn 90°

Then: After 2 - 3 minutes, turn 180°

Then: After 1 - 2 minutes, turn 90°

Finally, allow to cook on the indirect surface

We always recommend the first two options. This way you have better control over your meat and can manage it more easily on the grill. With beef, you can then regulate the heat source more easily and have the opportunity to react to the meat while grilling and thus avoid mistakes. Here we explain more about the individual cooking levels for your steak.

After grilling, the meat should rest for a short time so that the juices can redistribute inside the steak. Then be sure to cut it against the grain. This will cut through the muscle strands and make it even more tender. We have a video for you here .

One way to make beef even more delicious is to use marinades. Marinades are a mixture of different ingredients such as oils, vinegars, spices and herbs. On the one hand, they add flavor, and on the other hand, they make the meat more tender because the oil loosens the fiber structure of the meat.

When grilling beef, certain marinades are particularly suitable. A classic marinade for beef is the garlic marinade, which consists of olive oil, garlic, lemon juice, rosemary and pepper. The garlic gives the meat an intense flavor, while the lemon gives it freshness.

Another popular option is the beer marinade, which is made from beer, Worcestershire sauce, brown sugar, garlic and onions. The beer and Worcestershire sauce provide a sweet and spicy note. A variant for lovers of spicy food is the honey-chili marinade, which consists of honey, soy sauce, lime juice, chili and ginger.

For barbecue fans who like things exotic, the teriyaki marinade is a great choice. It consists of soy sauce, mirin, brown sugar, ginger and garlic. It gives the beef a spicy and sweet taste with a Japanese flair.

Overall, these marinades are perfect for grilling beef and offer a variety of flavors to suit every palate. Whether you prefer classic, spicy, sweet or exotic, there is a perfect marinade for every taste. However, if you don't want to distort the aromatic flavor of the meat , you should avoid marinades altogether. Marinades do make the meat more tender, but they inhibit the flavor.

What can we learn from this? If you want to grill beef , you shouldn't just go about it without a guide. First, give it some thought so that you have the perfect steak experience. You shouldn't just throw beef steaks on the grill. It's important to take your time with these fine cuts. So choose the meat carefully. Always choose pasture-raised meat and buy your meat from a butcher . Decide for yourself what type of steak you want and which grilling method is right for you. This depends on the degree of doneness you want. Use a core temperature gauge to monitor your steak. But it's better to play it safe and set up an indirect and direct surface on the grill. Temper your meat before grilling and let it rest for a while before slicing it against the grain.