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The art of steak preparation: how to prepare the perfect steak
1. The frying pan: A classic for all occasions
Cooking your steak in a frying pan will produce a juicy and succulent piece of meat with a flavourful and crispy crust if done correctly. Use a heavy cast iron or stainless steel pan that distributes the heat evenly.
Steps:
- Bring the steak to room temperature.
- Heat the pan to a high temperature and add a little oil.
- Fry the steak on both sides for 2-3 minutes until it has a golden brown crust.
- Season with salt and pepper.
- Leave it in the oven at 150 °C until cooked to the desired level.
Tip: Add butter, garlic and thyme during roasting for a more intense flavour.
2. Grilling: For a chargrilled flavour
Grilling is one of the most popular methods of preparing a beef steak - especially in summer. A classic charcoal or gas grill gives the steak a smoky flavour and the characteristic grill stripes. But barbecuing is not limited to the grill: Grill trays offer an excellent way to cook steak evenly without fat dripping into the flames. These trays, which are placed directly on the grill, ensure even heat distribution and prevent the steak from sticking.
Electric contact grills are also becoming increasingly popular. They enable uncomplicated preparation and are ideal for precise results - regardless of whether you prefer your steak rare, medium or well-done. Thanks to pre-set programmes, these appliances recognise the thickness of the steak and automatically adjust the cooking time. This means that the steak is cooked perfectly, even if you have little experience.
Tip: When grilling - whether using classic or modern equipment - the right preparation is crucial. The steak should be room temperature and lightly coated with oil before grilling. Only season it with salt and pepper after grilling to keep the crust crispy and the flavours intense.
3. Sous-vide: For precise cooking
Sous-vide is the ideal method for cooking a steak to perfection. The steak is vacuum-sealed and cooked at a constant water temperature.
Steps:
- Vacuum-seal the seasoned steak with a little butter or oil.
- Set the sous vide stick to the desired temperature (e.g. 54 °C for medium rare).
- Cook the steak for 1-2 hours.
- Remove it from the bag and fry it briefly in a hot pan to create a crust.
Tip: This method is ideal if you want to cook several steaks at the same time.
4. In the oven: For gentle cooking
Oven cooking is suitable for thicker steaks or larger pieces of meat such as ribeye or tomahawk.
Steps:
- First sear the steak in the pan to create a crust.
- Place it on a baking tray or in an ovenproof dish.
- Cook at a low temperature (120-150 °C) to the desired level.
Tip: Use a meat thermometer to accurately monitor the core temperature.
The perfect cooking level: A short guide
- Rare: 48-52 °C - very red and juicy.
- Medium rare: 52-56 °C - delicately pink with a slight bite.
- Medium: 57-63 °C - light pink throughout.
- Well done: 64 °C and higher - cooked through.
Serve your steak with chimichurri ...
The right method for every taste
Whether juicy and tender from the pan, with a smoky flavour from the grill or cooked precisely sous-vide - the variety of preparation methods leaves nothing to be desired. Experiment with different techniques to find your personal favourite preparation and enjoy a perfect steak that melts in your mouth.
... or with a sauce of your choice.
