A dry aged steak from the Emsrind is something very special and should therefore be prepared with love.
Shortly before heating, rub the steak with a little neutral oil and coarse salt to increase the roast aromas.
When the steak reaches the desired degree of browning, it moves in a preheated oven at 100 degrees. Here it can be cooked to a relaxed finish. Like this, you achieve a continuous medium rare colour of the meat. Here is the rule: about 20 minutes per thumb thickness of the steak.
If the perfect core temperature is reached, the steak should be rested briefly before serving. You can cut the steak in tranches.
Ready – now you can enjoy the with love prepared steak.
For the perfect steak is the right core temperature decisive. Do you like your steak rare or well done? Most importantly, the steak inside is nice juicy and tender. In addition to the core temperature, the quality, the correct thickness of the meat, a good marbling and the optimal ripening plays an important role.