Preparation instructions for fillet steak

Grill plate, plancha or pan

The fillet steak is extremely aromatic, has a very fine bite and a tender melt.

Quick: Fill a large pan with cold water and place the meat in it for an hour.Slow: Place in the fridge 1 day before preparation.

Remove the meat from the fridge or water bath, unwrap and pat dry with kitchen paper.

We recommend enjoying the meat with salt only. To do this, salt the steak well on all sides before cooking and allow the salt to "soak in". You should allow 30 - 120 minutes for this process. Place the meat unpacked in the fridge during this time. Room temperature before grilling is not necessary! Set the grill plate, plancha or pan to approx. 75% of the maximum temperature and allow to preheat well. Apply a teaspoon of Wagyu fat or frying oil to the frying surface or directly onto the meat. Place the steak directly from the fridge onto the preheated surface and press gently onto the frying surface with a turner. After approx. 90 seconds, turn the meat onto another side and apply gentle pressure there too. The steak has more than 2 sides! Please repeat this process with all cut sides until they are dark brown.

Immediately afterwards, cook the steak at 120 degrees indirect heat in the grill or oven until the desired core temperature is reached. Serve immediately afterwards, cut diagonally against the grain and enjoy hot. No resting phase is required!

We recommend a core temperature of 54 degrees Celsius for this cut.

We wish you bon appétit!