ON THE GRILL
As its name suggests, this technique involves placing the beef away from the flame. The easiest solution is to place the wood / coal in one side of the grill and the piece of beef on the opposite side. By closing the lid, the beef is penetrated just like being cooked in the oven, uniformly.
Heat the grill at a medium temperature, as instructed. For cooking with coal, create a free space in the middle of the embers and place there an aluminium tray. This tray will deflect the heat to the edges of the grill and will collect the juices which leak from the beef.
Remove the beef from the refrigerator about an hour before cooking and leave it at room temperature. Only afterwards place the beef on the hot grill and cover it with the lid. Depending on the thickness of the piece, set the cooking time; turn the piece from one side to the other.
After the beef is cooked rare or medium-rare, according to your preference, remove it from the fire and season. Cover the beef with an aluminium foil and let rest for about 10-15 minutes after it is taken off the grill. Its temperature will continue to grow another 10-15°C s and the rest will allow uniform distribution of juices.
The most suitable pieces for this type of cooking are: rib-eye, T-bone, rump steak, sirloin.