Rib-eye steak burger

This article is, but not at all, a recipe. Rather, I try to pass on the knowledge and experience I have gained from other professionals in the last season. And it came a little spontaneous when I prepared this burger steak.
To this great piece of meat ...
Entrecote or a tall barbecue, English Rib-eye steak, typical of the fat eye, I tasted, bought and edited at home in restaurants a few times. And I have to say that for this three-and-a-half-kilogram piece that I got into Macro's hands, I did not even question it for a second while I was cutting and handling. Charolais looks perfect at first glance with its structure, color and fragility. So I can only recommend.
Everyone in the shops or on the menus sometimes gets into the category of steaks, and it is certain that the quality and taste of the meat is not just a cut. I mean, that part of the muscle that just landed on the plate. And method of loading and loading. But the marker is also a variety, a breed. And this French one is one of the best. Charolais comes from France in the 18th century, the cat is white and cream colored and is characterized by a massive skeleton, a high slaughter weight with a lower fat content.
To marinate ... I prefer steaks to quality olive oil and fresh herbs. Some experts even recommend marinades to be used after ugrilling. It was a few days in herbs covered with oil. Salt has its place on the plate. If you use salt in marinade or add spice mixtures and purchased marinades that contain salt, you will needlessly lose the juice. Because salt, as is known, has the ability to extract and release fluid. Other great marinade ideas and grill recipes at www.grilykrby.cz can be found here . As I mentioned recently, I attended their Weber Grill Academy, which was very inspiring. I attach a link to the article .
And when the right time comes , it is very important for the meat to reach room temperature before grilling, and the fat or other marinade gently sipped. So the meat will not suffer from heat shock and prevent subsequent stiffness, also avoiding burns and unnecessary carcinogenic substances. The grill should be hot . If you are grilling on coal, you will know that briquettes or coal have a white surface. This may take more than 30 minutes. Great are the ignition chimneys . We use the gas grill and its internal temperatures should be around 250-300 ° C.
Grill the bacon with a piece of bacon, bacon or leather to prevent the steaks from sticking. Also, it is important that before and during toasting, do not puncture the meat or otherwise disturb it, because it loses its valuable and tasty juice again. Great and my most favorite kitchen utensil is a tweezers. Just when you remove the meat from the grill, let it rest for a while, helping to keep the maximum juice in the meat and not spilled on the plate.
The burger ingot is nothing but Madeira 's cacao , a great Madeira bread made from sweet potatoes and gingerbread. This bread is traditionally prepared over fired charcoal, so if you have time for a relatively long dough preparation and about 30 minutes of slow baking, it's a great grilling thing. Also traditional serving with herbal butter inspired me.
So our burger steak, which you see in the picture, was made with Madeira bread, on both sides a wrinkled layer of garlic-herbal butter. With fresh tomatoes, salad and red onion inside.