Friday 01.10.2021

Medium, rare or well-done? Preparing the perfect beefsteak

There are a few challenges on the way to the perfect steak, but with a few tips and tricks you can easily master them. Then nothing will stand in the way of the perfect beefsteak, even in your own home.

The meat

As with all dishes, quality starts with the ingredients. For your perfect steak, you also need the perfect meat! No matter whether you choose fillet, entrecôte, rump steak or loin - the beef should always be well seasoned.


Very important: you should never put the meat straight from the fridge into the pan! Take the meat out of the fridge a little beforehand so that it is at room temperature before frying. Heat vegetable oil or clarified butter in a pan and only put your meat in the pan when it is really hot (approx. 180°C). This will give your steak a delicious crust. If your steak is cooked on the grill, you can sear it at an even higher temperature. Only sear the steak briefly (approx. 1-3 minutes) and then place it in a preheated oven (approx. 160°C) or on the cooler side of the grill to cook it to perfection. How long the meat should stay in the oven depends on how you like your steak: rare, medium or well-done. Please note that the times given may vary depending on the meat's type and thickness.

Rare (English)

The meat is only seared on the surface, inside it is completely raw. For those who want to work with a thermometer: The core temperature should be a maximum of 50°C. You can easily check whether your steak is done by using the finger test. Put your left thumb and index finger together without squeezing and press the ball of your hand with your right index finger. It should feel quite soft. The steak should rest in the oven for about 5 minutes.


The steak is still pink in the middle, while it is crispy and dark on the outside. The core temperature is about 58° C. For the finger test, place your ring finger on your thumb and press lightly on the ball of your thumb. It should barely give. Your meat should cook in the oven for about 7 minutes.


The well-done steak is almost frowned upon. The core temperature in this case is about 74°C. To determine doneness with the finger test, place your little finger on your thumb and press on the ball of your thumb. It should be hard to the touch but still elastic. The well-done steak stays in the oven for about 12 minutes. Meat lovers advise against cooking the steak for this long, as it easily becomes tough and dry.


Before serving, let your steak rest in aluminium foil for another 1-2 minutes without heat. This allows the meat juices to spread, making the steak nice and juicy. Then place the steak on a preheated plate and serve. This way the steak stays warm during the meal and does not cool down too quickly. Be sure to serve the steak with a sharp knife, preferably a steak knife! Blunt knives dampen the pleasure of eating and the annoyance of cutting outweighs the taste. A sharp knife cuts the steak easily and cleanly without tearing the fibres.

How do you prefer your steak and what meat do you use for it?
We wish you good luck and bon appétit!


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