Cook the Perfect Steak with Fissler
From rustic to refined - meat can be prepared in a variety of ways. Purists often prefer a simply grilled steak, because the unadulterated meat flavour combines with the hearty roasted aroma. In addition to meat quality and preparation know-how, the right cooking equipment is crucial for a perfect result: Those who have it can look forward to delicious grilling pleasure at home, just like a professional.
Starts with the Right Fry Pan
Anything that needs to be seared hot, such as beef steaks, chicken cutlets or barbecue skewers, is best done in a crispy stainless steel pan. With the right frying technique, your food will be crispy on the outside and still remain juicy on the inside.
Make the steak tender and juicy
Perfect steak enjoyment depends crucially on the quality of the meat - beef should be well-hung, dark red in colour, and slightly marbled. It is equally important to let the pan and oil get very hot and to sear the steak first. This coagulates the proteins on the surface and the resulting crust traps the meat juices from the steak. The frying time varies depending on the thickness - the steak should not be pierced under any circumstances when turning so that the juices do not escape.
Adding Flavour
Marinades based on oil, vinegar, buttermilk or honey, refined with herbs or spices, are ideal for those who want to add flavour to their grilled food. The meat is marinated in it or, depending on the consistency, massaged with it.This will also make the meat even more tender. Before grilling, the marinade must be allowed to drain well. The Fissler Finecut is a handy tool to have in the kitchen. Herbs can be spun dry and chopped in it, the marinade can be mixed directly in the container and, closed with the lid, it stays fresh until it is needed.
The Right Degree of Doneness
The correct degree of doneness of a steak can easily be tested with your finger: if the meat feels like your lower lip when lightly pressed, it’s “rare.” If it gives a little less, with the tip of your nose as the point of comparison, it’s “medium.” And if it finally feels like your forehead, it’s “well done.”
Important: While beef steaks are often enjoyed “rare” or “medium,” lighter meats such as pork, veal, or poultry — as well as ground-meat patties — must always be cooked through completely.
Once these delicacies are finally on the plate, the Fissler steak knife from the perfection series is the perfect partner to the fork. It fits comfortably in the hand and, thanks to its ultra-sharp blade, slices effortlessly without pressure.
