Grilling a whole roast beef - recipe and instructions in 2 steps

Grilling roast beef is easier than you think. Roast beef is one of the most sought-after cuts of beef. The tender muscle fibers and the extra portion of meat juice create a combination that will make any meat lover's mouth water. Even though a piece can weigh several kilograms, it is not that difficult to prepare roast beef.

Roast beef is a piece from the outer part of the loin muscle of a cow. It is located between the rib and the hip. Because the muscle has fine fibers and is not subjected to much strain, the meat is particularly tender in texture. After the fillet, the loin is one of the most popular premium cuts of beef.

Roast beef is related to several other meat products. If it is separated with the fillet and cut into slices, the T-bone steak is created. It is also the basis for the popular rump steaks . The part of the front of the beef that is not the roast beef is called the rib eye .

Those who decide to cook roast beef over the fire usually do so in one piece or as a steak . This means that a chunk of meat up to fifty centimeters long and weighing several kilograms is placed on the grill. Barbecues with fifteen to twenty guests in particular benefit from this. For smaller events, it makes sense to divide the roast beef into smaller steaks. In any case, the result should be an evenly cooked piece of meat that is juicy on the inside and has a tender pink core.

If you want to prepare roast beef over fire, use the following rule of thumb: One kilogram can be eaten by four people. When you buy it, pay attention to the quality of the meat . High-quality roast beef is deep red when raw and has fine fat marbling. The meat of oxen and female cattle is considered tastier than that of bulls.Wash the meat under running water and pat it dry with kitchen paper or a towel. Now it's time to trim the roast beef . To do this, first remove the tendons and the thick layer of fat on the piece of meat , but don't throw the layer away. It's put back on the meat after it's been rubbed with the marinade. While you refine the roast beef with fire, the layer of fat will protect it from drying out.If you've removed the tendons and the layer of fat, the roast beef may look a bit misshapen. Bring it back into an even shape by tying it with kitchen string. When you cook the roast beef , it should be the same thickness all over. Otherwise, it may cook unevenly and lose its juiciness.

Refine the juicy roast beef with a delicious marinade

Now it's time to marinate . Remember that roast beef is a very fine cut with a distinctive flavor of its own. Ready-made marinades are therefore out of place. In most cases, they overpower the characteristic flavor of the roast beef. It makes more sense to use salt, pepper, garlic and fresh herbs. A seasoning sauce for roast beef can contain the following ingredients, for example:
- 5 tablespoons olive oil,- 1 finely chopped garlic clove,- 1 teaspoon salt,- 1 teaspoon pepper.- 1 teaspoon rosemary,- 1 teaspoon thyme,- 1 teaspoon oregano,- 1 teaspoon marjoram.You can vary the roast beef marinade as you like. If you appreciate a pleasant spiciness, you can add paprika powder, chili or mustard, for example. You can also use dried herbs instead of fresh ones. They regain their original flavor when they come into contact with oil.Let the marinade work for half an hour to an hour before preparing the roast beef . If you have enough time, you can also marinate it the day before and let the spices infuse overnight. To do this, place the meat in cling film and then in the refrigerator. Important: Take the roast beef out of the refrigerator an hour before preparation and let it rest at room temperature. Meanwhile, preheat the grill.

If you want to prepare roast beef properly, a closed system - for example a gas grill with a cooking hood - is an advantage in order to serve it tender and juicy from the grill. The grill should be heated up properly at the beginning: 280 to 300 degrees is definitely not too much. Grill the roast beef on all sides at this temperature. This will give it some roasted aromas . Make sure to turn the meat in good time so that it doesn't burn.
After grilling, take the roast beef out of the cooking chamber and reduce the temperature. From now on, an indirect heat of 110 to 120 degrees is sufficient. The lower the temperature, the more evenly the roast beef can cook. At more than 130 degrees, the temperature gradient is too high and ensures that the piece of meat is already overcooked on the outside, while the inside is still almost raw.

The right core temperature for a whole roast beef

With a grill thermometer, you can determine when the roast beef has reached the desired degree of doneness . It is important to know that the core temperature of the meat will rise by two or three degrees after grilling. Therefore, you should take the grilled food off the grill before it has reached the desired core temperature. We have the appropriate core temperatures here:
- Rare: 44 to 49 degrees - Medium Rare: 50 to 55 degrees - Medium: 56 to 59 degrees
- Medium well: 60 to 63 degrees - Well Done: 64 to 68 degrees
Depending on the desired core temperature and the thickness of the meat slices, it can take between 50 and 90 minutes for the roast beef to be fully cooked. When the grill thermometer shows the desired core temperature (two to three degrees below the target!), take the roast beef out. Remove the kitchen string and the fat cap, sprinkle the piece of meat with salt and tie it again. Now it goes back on the grill. Now at full heat. After three minutes, the roast beef is crusted and it looks appealing. This makes the steak taste better because: you eat with your eyes . After this process, the meat needs to rest for a while before you can cut it. During this resting phase, the core temperature rises again, the meat "relaxes" and the juices are evenly distributed. Only by doing this step do you get the typical juicy character of the roast beef .