From rustic to refined - meat can be prepared in a variety of ways. Purists often prefer a simply grilled steak, because the unadulterated meat flavor 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.
Anything that needs to be seared, such as beef steaks, chicken schnitzel or skewers, is best cooked in a stainless steel pan. With the right frying technique, your food will be crispy on the outside and still remain juicy on the inside.
Perfect steak enjoyment depends crucially on the quality of the meat - beef should be well hung, dark red in color and slightly marbled. It is equally important to get the pan and fat very hot and sear the steak first. This causes the proteins to coagulate on the surface and the resulting crust traps the steak's juices (Maillard reaction). The frying time varies depending on the thickness - the steak should never be pierced when turning to prevent the juices from escaping. The Original-Profi Collection® turner with a heat-resistant silicone turning surface, which is gentle on the non-stick coating of the pan, is therefore better than a fork for turning.
If you want to enrich your grilled food with flavors, you can use marinades - based on oil, vinegar, buttermilk or honey, refined with herbs or spices. The meat is marinated or, depending on the consistency, rubbed into the meat. A welcome side effect is that it becomes even more tender.
It is essential that the marinade drips off well before grilling. The Fissler finecut is a clever helper for making it. Herbs can be spun dry and chopped in it, the marinade can be mixed directly in the container and kept fresh with the lid closed until it is needed.
The correct cooking point of the steak can be easily tested with your finger: if the meat feels like the lower lip when pressed lightly, it is "rare". If it does not yield quite as much, the tip of the nose is the point of comparison, it is "medium" and finally feels like the forehead, it is "done".
Important: While steaks made from beef are often eaten "rare" or "medium", light-colored varieties such as pork, veal or poultry as well as minced steaks must be cooked through.Once the delicacies are finally on the plate, the Fissler steak knife from the Fissler Essential® series is the perfect partner to the fork. It sits comfortably in the hand and cuts without any pressure thanks to its ultra-sharp blade.
