Grilling

Grilling means exposing 3-6 cm (1-2-g- in) thick pieces of very good quality meat, which have first been rubbed with either oil or butter to prevent them drying out, to the dry heat of a preheated grill. They can be flavoured beforehand by rubbing with pepper, garlic, etc., but salt should not be added until halfway through the cooking as it keeps the surface of the meat moist and prevents it from sealing; this means that juices are lost and the meat will not brown easily. The pieces of meat should first be sealed by searing on each side under a hot grill (or over charcoal, glowing embers, etc.). The heat is then turned down, or the meat put further away from the heat and it finishes cooking more slowly with all its juices sealed inside.