How to prepare a steak

How to prepare steaks – step by step

At MAREDO the steaks are not delivered pre-portioned. Only in the restaurant they are cut from the fresh piece of meat. The advantage: The meat doesn’t dry out so much and therefore arrives on your plate wonderfully juicy.

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Fillet Steak

The fillet is the muscle that is least strained during the movement of the cow. As the fillet is incredibly tender, it is considered to be one of the finest steaks there is.

1. Remove the tendons and silver skin
Before the fillet is portioned and grilled, the external tendons and the highly visible “silver skin” are completely removed. This process is called “parrying”.

2. Cut off fillet head
Now the fillet head is cut off from the main strand. While the thick middle strand is particularly suitable for steaks, the tips are used for dishes such as skewers.

3. Cut the fillet to size
After you have ordered your fillet, we will cut your steak from the fresh piece of meat according to your desired size. This way the meat does not dry out and arrives at your table tender and juicy.

4. Oil fillet on one side
Our griller oils the fillet steak on one side only. Re-oiling is explicitly not permitted.

5. Put the fillet on the grill
Now place the oiled side of the fillet steak on the hot grill.

6. Season the fillet with salt
Once the fillet is on the grill, season the top with salt. In this way, the salt can penetrate deep into the fibres of the fillet and give it its unmistakable flavour.

Rump Steak

The rump steak provides tender and almost fat-free steak meat from the best part of the hind leg. That makes it one of the most popular parts of beef.

1. Remove tendons from the rump steaks
The whole meat is first degreased externally and the tendons are removed.

2. Remove the middle strand
Now the sinewy middle strand is removed .

3. Divide the meat
The whole meat is divided into two halves.

4. Cut the rump steak to size
Depending on the guest’s wishes, we now cut the rump steak fresh from the piece in the desired size. We do not pre-portion the product. So we can serve you your steak deliciously juicy.

5. Oil the rump steak on one side
Only then the rump steak is brushed on one side with our special rapeseed oil mixture.

6. Place the rump steak on the grill
Our griller then places the rump steak on the grill. It is important that the oiled side of the meat lies on the grill.

7. Season the rump steak with salt
The rump steak is then salted only on the upward side. We do not use pepper at this point, as it would make the meat bitter when heated. Of course you will find black pepper at your table to season yourself.

Sirloin steaks

The sirloin steak is considered the favourite steak of the Argentines and has also been one of MAREDO’s most popular pieces of meat for years. Due to the typical fat rim, it tastes particularly juicy and spicy, yet it is very tender and has a low fat content inside. The meat also is slightly marbled. This means that it contains muscle fat that melts during grilling giving the meat extra juiciness. The fibres are developed more strongly than in the fillet, which produces an extremely pleasant bite. The MAREDO sirloin steak comes from grass-fed South American oxen of the Black Angus and Hereford breeds. In order to preserve the natural meat taste, the meat was subjected to wet aging ripening.

1. Notch & cut sirloin steak
In order to prevent the meat from curling, the fat cover should be slightly notched before preparing the sirloin steak. Unlike fillet or rump steak, the sirloin steak does not have to be parried. There are no big tendons in this piece of meat. We cut the sirloin steak fresh from the piece in the desired size at the request of our guest. We do not use pre-portioning to ensure that the steak is served beautifully juicy.

2. Coat the sirloin steak with oil
The sirloin steak is coated with oil on one side only before grilling. In any case, an oil suitable for the grill should be used. The decisive factor here is a high smoke point (the temperature at which the fat evaporates and smoke develops). For this reason, rapeseed oil is better suited for steaks than a standard household olive oil. Of course, this is very good for the steak quality.

3. place the rump steak on the grill
Next, place the oiled side of the sirloin steak on the grill. Re-oiling should be avoided.

4. Season the sirloin steak with salt
During grilling, we at MAREDO season the sirloin steak with salt only. It is only salted on the side facing upwards. In this way the salt can penetrate deep into the fibres of the sirloin steak and give it its wonderfully spicy taste. However, we do not use pepper at all because of the bitter substances that are released during the grilling process.

5. The right gradation of the sirloin steak
To judge the right gradation, you should press lightly on the meat using the grill tongs or your finger and compare the consistency with the ball of your hand. Under no circumstances should you prick into the meat, otherwise the steak will lose moisture and become dry.

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Rib eye

The rib eye steak originates from the midrib of the beef. A striking feature of this steak is the typical muscle, which is also called “eye” and gives the rib eye its name. This steak differs from the others by its strong marbling, which contributes to a very spicy taste and enormous juiciness.

1. Cut the rib eye steak to size
Before grilling, the rib eye steak is cut fresh from the piece of entrecôte. The steak’s thickness depends entirely on your wishes.

2. Oil rib eye steak on one side
The rib eye steak is now coated with oil on one side only. We at MAREDO use a special rapeseed oil with a proportion of sunflower oil. Since its smoke point is particularly high, this oil is particularly suitable for grilling.

3. Place the rib eye steak
on the grill Place the rib eye steak on the hot grill with the oiled side down. How long it is grilled depends on your order. While a steak of the cooking level „English” only lies briefly on the grill, a “Well Done” steak needs a little more time.

4. Season rib eye steak
with salt MAREDO uses only salt during grilling. It is important that only the upper side of the meat is sprinkled with salt. However, we do not use pepper at all because of the bitter substances that are released during the grilling process.

T-Bone

At 650 g, the T-Bone is one of the largest steaks at MAREDO. It contains two steaks in one. Neben einem Filetanteil stammt der in der Regel größere Teil auf der anderen Seite des T-förmigen Knochens aus dem Roastbeef.

1. Incise the T-bone slightly along the bone
MAREDO cuts the T-bone steak slightly on both sides with a knife along the bone before grilling. This ensures an even grill result and makes it easier to remove the meat from the bone later.

2. Oil T-bone on one side
Now the T-bone steak is coated on one side with our special rapeseed oil.

3. Place T-bone on grill
Place the T-bone steak with the oiled side on the grill and do not re-oil it.

4. Season the T-bone with salt
Then the T-bone is salted only on the upper side. This allows the salt to penetrate deep into the fibres of the T-bone, giving it its wonderfully spicy taste. However, we do not use pepper at all because of the bitter substances that are released during the grilling process. But of course you will find black pepper at your table to season to your own taste.

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