From rustic to sophisticated – meat can be prepared in countless ways. Purists often prefer a simply grilled steak, as the pure, unadulterated flavor of the meat combines perfectly with the savory aroma of roasted meat. Crucial for a perfect result, besides the quality of the meat and the know-how when it comes to preparation, is the right cooking equipment: those who have it can enjoy delicious grilling at home, just like a professional.
Anything that needs to be seared, such as beef steaks, chicken cutlets, or kebabs, turns out best in a stainless steel pan. With the right cooking technique, your food will be crispy on the outside and still juicy on the inside.
Perfect steak enjoyment depends crucially on the quality of the meat – beef should be well aged, dark red in color, and lightly marbled. It is just as important to let the Frying Pan and fat get very hot and to sear the steak first over high heat. This causes the proteins on the surface to coagulate, and the crust that forms seals in the steak’s juices (Maillard reaction). Depending on the thickness, the cooking time will vary – when turning it, the steak should never be pierced so the juices do not escape. Instead of a fork, the Original-Profi Collection® spatula with a heat-resistant silicone turning surface is better for flipping, helping to protect the non-stick coating of the Frying Pan.
For those who want to enhance the flavor of their grilled food, marinades are a great option – based on oil, vinegar, buttermilk, or honey, and refined with herbs or spices. The meat is either soaked in the marinade or, depending on its consistency, massaged with it.
A welcome side effect: it makes the meat even more tender. The marinade must be thoroughly drained before grilling. The Fissler finecut proves to be a clever helper for preparing it. Herbs can be spun dry and chopped in it, the marinade can be mixed directly in the container, and it stays fresh with the lid closed until needed.
The correct doneness of a steak can easily be tested with your finger: If the meat feels like your lower lip when you press it lightly, it's "rare". If it doesn't give quite as much (here, the tip of your nose is a good comparison point), it's "medium", and finally, if it feels like your forehead, it's "well done".
Important: While beef steaks are often eaten "rare" or "medium", lighter cuts such as pork, veal or poultry, as well as minced steaks, must be cooked thoroughly.
Once the delicious food is on your plate, the Fissler steak knife from the Fissler Essential® series is the perfect partner for your fork. It fits comfortably in your hand and, thanks to its ultra-sharp blade, cuts effortlessly.
