Stefan Marquard, and Stephan Otto
it up for the steak recipes and the large enticing color photographs,
but buy it for the detailed information on how beef are bred and
raised, what cuts are made, the differences between some 200 breeds,
and the instructions on preparing, cooking and resting the meat.
young grillmasters with strikingly similar names (Steffen, Stefan
and Stephan) collaborated on this tasty tome. Steffen Eichhorn won a
master's title at GrillSportVerein
in 2009 and is the founder of BBQ & More. Stefan Marquard leads the
German punk rock grill team, the Jolly Roger Cooking
Gang, and operates two restaurants in Munich as well as catering events
throughout Europe. Stephan Otto, who runs the meat marking firm Otto
Gourmet, authored the introductory chapter on buying and cooking beef.
Like any meat, a steak
consists mainly of liquid. Through heating, the liquid is pushed away
from the heat into the center of the meat. This increases pressure that
is released when the meat is cut. The pressure can become so strong
that the meat juice really squirts out of the steak, for example, when
one sticks a fork into it, which one should not do. Instead, it is
better to move or turn the meat with tongs.
To avoid this, the meat
should rest before being cut.
Resting means that the
meat should be kept warm for several minutes before it is cut. In this
time the previously compressed meat juice spreads evenly in the
steak. The pressure decreases and the juice is again where it was
before. If the steak is cut at this point, ideally not meat juice runs
out. The longer the meat can stand, the less juice comes out when
Pickled in Red Wine
"This pickling is simply brilliant," says Steffan Marquard. "and the
T-bone comes out like butter."
2 T-bone steaks, ca. 1 1/8" (3cm) thick
2/3 cup (150 ml) Red wine
4 Tbsp Red wine vinegar
8 Tbsp Olive oil
2 Bay leavesd
2 Tarragon sprigs
2 Thyme sprigs
4 Sage leaves
2 Garlic cloves
Black pepper, ground
Peel the onions and garlic and cut into small rings. Wash the herbs and
pat dry. Stir in the wine, vinegar, and six tablespoons of olive oil.
Put half the onions, garlic, and herbs in a bowl. Lay the steaks on
them and cover with the other half.
Pour the marinade over them and marinade in the refrigerator for 12
hours. Take the steaks out, pat dry, and grill each side eight minutes
over high heat. Season with black pepper and seas salt after grilling
and let stand in foil for five minutes, then serve.
Steak Knive Set
|The most important criteria for choosing
meat, the true tests for determining quality are a sensory nature:
Taste, tenderness, and juiciness. These aspects, though, must always
been seen in connection with ethical criteria that are reflected in the
ecological awareness of the farmer and the ability to trace the origin
of the product.
Steaks on the Grill