Precisely frying steaks in a pan to an exact doneness requires experience. Too high a heat will burn the outside while the inside remains raw; too low a heat will cook the meat unevenly, and a strong crust won't form. It's crucial to adjust the pan temperature optimally to the thickness of the steak from the start—otherwise, the result can quickly be ruined.

A more reliable method is the combination of pan and oven: The steak is either first seared in the pan and then gently cooked in the oven, or conversely, first cooked in the oven and then briefly seared (see the sections "Reverse Cooking in the Oven" and "Forward Cooking in the Oven"). This allows the interior of the steak to be cooked much more precisely, and minor variations in heat are less significant.

If an oven is not available, dry-aged steaks can of course also be prepared entirely in a pan.

Dry-aged steaks require intense heat during preparation. Searing them in beef kidney fat or clarified butter—ideally in a cast-iron pan—creates intense roasted flavors, while the exterior of the meat develops a crispy crust.

Heat a cast-iron or heavy-gauge steel skillet over very high heat (5–8 minutes for electric/induction, 2–3 minutes for gas). The exact time depends on the thickness of the skillet and the power of the stovetop. Aluminum skillets are less suitable for searing, as they don't retain heat as well as cast iron, for example. Once the skillet is hot enough, add the beef suet and shortly thereafter, add the steak. Turn the meat every minute to ensure even browning and cooking.

To turn the steak, we recommend using only a spatula – a meat fork should be avoided as it will pierce the meat and cause valuable juices to escape.

For a “medium rare” steak, a total cooking time of about 2 minutes is sufficient, while for “medium well” it takes about 4 minutes.

Preparing a steak in the oven offers numerous advantages and reliably delivers perfect results for both professionals and beginners. The even and consistent heat allows the meat to cook particularly gently, reaching the desired degree of doneness without overcooking the exterior. The result is a juicy, flavorful steak with the ideal balance of a crispy crust and tender interior. This method also allows for relaxed preparation, allowing even multiple steaks to be cooked at the same time with consistent quality.

Reverse cooking

With reverse cooking, the steak is first gently cooked at a low temperature in the oven before being seared at the end. The name "reverse cooking" comes from the fact that it turns the traditional method on its head.

Historically, the advice was: Sear first, then continue cooking. This was usually justified by the claim that searing seals in juices. Today we know for sure: This isn't true. Searing doesn't seal in liquid; it simply adds flavor.

The temperature gradient within a piece of meat—the difference between the edge and the center—directly depends on how quickly energy is transferred into the meat. The higher the cooking temperature, the faster energy flows and the more unevenly the meat cooks. Conversely, the more gently the steak is heated, the more evenly it cooks. Starting cooking in a low-temperature oven minimizes overcooking. The result: a juicier steak.

Ideally, the process begins by placing the steak uncovered on a rack over a baking sheet in the refrigerator overnight. The circulating refrigerator air ensures a dry surface. The drier the surface, the faster and better the steak will brown. The next day, the entire baking sheet, including the rack, goes directly into the oven. Because the temperature rises slowly, reverse cooking is the only cooking method that allows you to safely transfer the meat directly from the refrigerator to the oven.

The meat is slowly and evenly brought to the desired core temperature in the oven at around 100–130°C. This gentle heat ensures that the steak cooks evenly from the inside out, without overheating the outside too quickly. Once the temperature is about 5–8°C below the desired core temperature, the crucial step begins: searing in a very hot pan or on the grill. This quickly develops an aromatic, crispy crust – the so-called Maillard aroma, which ensures intense flavor. The meat remains juicy and tender on the inside, while the perfect crust develops on the outside.

This is how you get one of the best-cooked steaks ever!

Dry-aged cuts at least 3–5 cm thick (e.g., ribeye, rump steak, T-bone/porterhouse) are ideal for grilling. Thicker steaks are more forgiving of temperature fluctuations and develop a more stable crust. Pat the meat thoroughly dry before grilling.

Set up a two-zone grill : a direct zone (very hot, for searing) and an indirect zone (moderate heat, for cooking).

• Let a full chimney starter glow through, pour the coals onto one side of the grill and open the vent wide.
  
• Preheat all burners for about 10 minutes, then set one side to high and the other to low to medium power.
  

Goal: As much heat as possible under the lid in the direct cooking area, and approximately 120–140 °C in the indirect cooking area. A cast iron grate is ideal for this.

Reverse cooking

Our recommendation – first cook gently, then sear

Store the steak uncovered on a rack in the refrigerator until ready to grill. This will allow the surface to dry slightly and brown more quickly. Place the dry steak in the indirect cooking zone and close the lid. Adjust the vent to maintain a temperature of 120–140°C. Slowly cook the steak to an internal temperature of approximately 45–48°C (approximately 20–35 minutes for a 4 cm thick steak, depending on the grill).

Then increase the temperature in the direct cooking zone to maximum. Grill the steak over direct heat, turning it every 30–45 seconds. The goal is an even, dark crust without burning. Briefly sear the fat and edges. Stop searing when the target internal temperature is reached (e.g., 55–57°C for medium-rare).

Serve immediately – ideally with a mild side dish that doesn't overpower the intense dry-aged flavor (e.g. grilled vegetables or a simple salad).

Forward cooking

First fry, then let it simmer indirectly

First, place the steak over direct heat and sear it vigorously for 60–90 seconds per side (lid open, turning frequently). Then transfer it to the indirect heat, close the lid, and cook at 120–150°C (258–300°F) to reach the target internal temperature. This method is faster but requires more timing.

Pepper, salt, and any spices should only be added after grilling—they burn easily at high heat and can have a bitter taste. If your grill is sticky, lightly brush the grill (not the steak) with high-heat oil (e.g., refined rapeseed or peanut oil).

Make sure the steak is always placed on the grill dry – moisture is the enemy of a perfect crust. If escaping fat causes flames, immediately move the steak to the indirect cooking zone and briefly close the lid. This will deprive the flames of oxygen.

Quick, frequent turning during searing distributes the heat more evenly, prevents black spots, and ensures a uniform crust. When gently simmering, work with the lid closed, and when searing, usually with the lid open – this gives you better control.

Remove the steak from the grill about 2°C before it reaches the target temperature, place it on a preheated board, and let it rest for 3-5 minutes. This allows the meat juices to distribute evenly throughout the meat while preserving the crust.

Typical cooking times for a 4 cm thick ribeye (for orientation):

• 20–35 minutes indirectly at 45–48 °C, then sear directly for a total of 2–3 minutes (turn frequently).
  
• Sear directly for 2 x 60–90 seconds, then cook indirectly for 6–10 minutes.
  

The times vary depending on the grill, wind, steak thickness and ambient temperature – the thermometer replaces the stopwatch!

Always ensure cleanliness: The separation of raw and cooked meat also applies to beef. Never leave steaks unattended over an open flame. For very dry-aged cuts, it's recommended to trim back any excess, oxidized fat before grilling—this will prevent flare-ups and bitter flavors.

Thinner steaks, such as flank steak or hanging tender, are also well-suited for the sous vide method. They cook quickly and can be prepared without drying out. However, dry-aged cuts with a thickness of at least 3–5 cm (e.g., ribeye, rump steak, T-bone, or porterhouse steak) are preferred. If necessary, trim dry edges and heavily oxidized fat sparingly. Pat the surface thoroughly dry—moisture is the enemy of a good crust.

The challenge with thinner steaks is that the inside cooks quickly during searing. Therefore, the thinner the steak, the lower the water should be (and thus farther from the desired internal temperature), and the shorter the final searing time.

In addition to standard utensils such as a pan, spatula, and core temperature probe, two devices have proven particularly helpful: a vacuum sealer and a sous-vide immersion heater. A sous-vide immersion heater (sous-vide circulator) heats the water in a pot or container to a precisely adjustable temperature and maintains it at a constant temperature. A built-in pump ensures even circulation. The user sets the desired temperature and often also the cooking time. Sous-vide cooking is also possible without these devices. However, if you plan to use this method regularly, it's a good idea to purchase both.

Place the steak in a heat-resistant vacuum bag. Optionally, you can add 1-2 thin slices of beef tallow or half a teaspoon of clarified butter, along with 1-2 sprigs of thyme or rosemary. Avoid moist marinades, as they dilute the flavor. If you have a vacuum sealer, vacuum seal the bag tightly without deforming the meat. Alternatively, use the "water displacement method" with a zippered bag: Almost seal the bag, slowly submerge it in water, squeeze out any air, and seal it completely. Make sure to leave as little air as possible in the bag.

Fill the container with hot tap water, insert the sous vide wand, and set the target temperature and, if necessary, the cooking time. Without a circulator, the temperature can also be controlled with a thermometer—but it will then have to be monitored and adjusted manually. Hang the bag so that the steak remains completely submerged. Weigh down the bag if necessary. Make sure the water can circulate around the bag. A lid or cover reduces evaporation and keeps the temperature stable. Turning is not necessary during cooking.

As a guide for the degree of cooking (core temperature = bath temperature):

• Rare: 50–52 °C
• Medium Rare: 55–57 °C
• Medium: 60–63 °C
• Medium Well: 65–67 °C
• Well done: 70°+

The exact cooking time depends on the thickness of the steak: For a steak about 3 cm thick, you should allow 1–2 hours, for 4 cm, 2–3 hours, and for 5 cm, 3–4 hours. Longer cooking times within this time frame are easily possible and ensure a particularly even result – as long as the temperature remains stable and does not deviate from the desired internal temperature.

For maximum crust without overcooking, place the steak in ice water (in the bag, of course) for 3-5 minutes after the bath and then pat it dry thoroughly.

This cools the surface, allowing it to brown longer during searing without overcooking the core. This is especially beneficial for thinner steaks. If you want to finish immediately, skip this step and pat dry extra carefully.

Heat a cast-iron or heavy-gauge steel skillet over very high heat (2–3 minutes on gas, 5–8 minutes on electric/induction). Add a thin film of high-heat oil (e.g., refined rapeseed or peanut oil). Place the dried steak in the skillet and cook for 45–60 seconds per side, turning every 20–30 seconds for even browning. Briefly sear the edges and fat layer.

For very thick cuts (e.g., tomahawk or porterhouse), it's worth bone-cutting the meat after sous vide cooking and then searing each loin portion separately. In the last 20 seconds, you can add a little clarified butter and, optionally, garlic or thyme, and "baste" the steak (baste it with fat). This finish typically raises the internal temperature by 1–2°C.

Sous-vide cooked steaks do not require a long resting period – 2-3 minutes on a warm board are sufficient before serving.

The plancha originated in Spain and literally means "metal plate." Traditionally, it was used outdoors over an open fire, but today it is also frequently used with gas or electricity. Its high heat, even heat distribution, and direct contact with the meat ensure that proteins and sugars caramelize particularly intensely without the meat drying out. The result is a rich crust, while the flavor remains unadulterated – completely without smoke or flames. The plancha is therefore an ideal, purist method for experiencing the pure character of a dry-aged steak. While it functions similarly to a pan, the latter is usually smaller, overheats more quickly, and distributes heat less evenly. Furthermore, the plancha is predominantly used outdoors – thus combining culinary enjoyment with a special feeling of freedom.

Steak preparation on the plancha

A thick-cut, dry-aged steak such as a ribeye, entrecôte, or porterhouse is ideal for cooking on the plancha. It should be taken out of the refrigerator at least 60 minutes before grilling to allow it to reach room temperature. The plancha itself must be preheated to a very high temperature – ideally between 250 and 300 degrees Celsius. Minimal use of high-temperature oil (e.g., refined peanut or avocado oil with smoke points above 220 °C) prevents sticking. Coarse sea salt and pepper are added only after cooking to prevent the seasoning from burning. Once the plate is heated, the steak, patted dry, is placed on the plate. Depending on the desired degree of doneness, it should cook for one to three minutes per side without constantly turning it over to develop a golden brown crust. For very thick cuts, the steak can then be left to cook on the cooler side of the plate or in the oven at a lower temperature. Before serving, it should rest for three to five minutes so that the meat juices are evenly distributed.

The strength of the plancha lies in its direct and even contact heat. Unlike a grill grate, where heat is applied only in specific spots, the meat rests completely on the plancha. This creates a consistent and intense Maillard reaction, which ensures strong roasting aromas and the characteristic crust. Furthermore, the dry-aged flavor isn't overpowered by smoke or extreme heat, but remains pure and unadulterated.

Cooking on a plancha is the ideal method for anyone who wants to experience the pure character of a dry-aged steak. It creates a rich crust while preserving the meat's succulence and flavor. It's versatile, as side dishes can also be prepared on the same plate. However, it requires a high-quality, solid plate, as thinner models distribute heat unevenly.

The Salamander's greatest strength lies in its extremely high temperature performance, which enables rapid crust formation. This creates a pronounced Maillard reaction, producing intense roasted aromas and a caramelized surface. The dry-aged flavor is particularly enhanced by this preparation, as the robust crust creates a wonderful contrast to the nutty, buttery meat flavor. Dry-aged beef in the Salamander broiler unfolds a whole new level of flavor! The intense caramelization caused by the extremely high heat, combined with the aged flavor, creates an incredibly intense flavor.

Before the dry-aged steak goes into the salamander, several requirements must be met. The steak should be at least 3 cm thick to prevent it from drying out during the process. The salamander grill itself must have a high temperature output – temperatures of at least 1,000 °C are optimal (and even higher), as this is the only way to achieve a strong crust. However, most salamander grills for home use don't get hot enough to achieve this result. They lack the power to keep up with the temperatures of professional salamanders. Ventilation in ordinary households is often inadequate.

Steak preparation in the Salamander grill

The steak should be taken out of the refrigerator well in advance of cooking so that it reaches room temperature – this ensures even cooking results. The steak is first lightly seasoned with coarse sea salt. Pepper and other spices should only be added after cooking, as they can burn at high temperatures and leave a bitter taste. If you like, you can lightly rub the meat with a neutral oil to improve heat transfer, but this is not necessary for the salamander. The steak is placed on a suitable grill or grill rack that allows direct heat application from above.

The salamander broiler generates extreme heat from above, which caramelizes the steak in a very short time. Therefore, unlike cooking on a regular grill or in a pan, the salamander is primarily suitable for initiating the Maillard reaction and crust formation, not for the complete cooking process. To achieve the desired doneness, a two-stage process is recommended. This means that you also need to use the oven to achieve the perfect doneness. There are basically two processes: forward cooking (first a strong sear, followed by a low-temperature finish) and reverse cooking (first gentle cooking, followed by a brief high-temperature finish). Reverse cooking has proven particularly effective for the salamander grill.

When reverse cooking, the steak is precooked in a preheated oven at a moderate temperature (120–140°C) to 2–3 degrees below the desired doneness (e.g., medium-rare with an internal temperature of approximately 54–56°C). A meat thermometer is the most important tool for achieving precise results.

The salamander broiler is preheated to a temperature of at least 1,000°C, or higher if powerful enough. The meat is then placed approximately 2–3 cm below the heating elements. For a nice crust, a cooking time of 30–90 seconds per side is usually sufficient, depending on the thermal performance of the appliance and the desired degree of browning. The steak is then flipped to ensure an even Maillard reaction on both sides. Due to the significantly higher temperature, precise control of the process is required to avoid overcooking or burning the product.

Once the steak has reached the desired internal temperature, let it rest for 3–5 minutes. This time allows the juices to distribute evenly throughout the steak, making it juicier and more flavorful. The meat can now be refined with freshly ground pepper, a little fleur de sel, or a touch of herb butter. Carve across the grain to ensure a tender mouthfeel.

Cooking in a salamander grill requires experience, as there's a risk of burning the steak or cooking it unevenly. A steak that's too thin will dry out very quickly. Furthermore, a professional salamander grill is expensive to purchase and requires a lot of space, which isn't always practical for home users.

Preparing a steak in the oven offers decisive advantages and makes it easier for both professionals and amateurs to achieve the perfect result.

Thanks to the even and consistent heat, the meat cooks particularly gently and reliably reaches the desired degree of doneness – without overcooking the exterior. The result is a juicy, flavorful steak with the ideal balance between a tender crust and a juicy interior. This method also allows for stress-free preparation, allowing even multiple steaks to be cooked at the same time with consistent quality.

Forward cooking

A proven technique for a juicy result is forward cooking : The steak is first seared in a pan and then gently cooked in the oven. Important: Always set the oven to top and bottom heat. Fan-assisted cooking is unsuitable for steaks, as it causes the meat to dry out.

The meat is seared briefly and vigorously on both sides in a very hot pan – unlike when simply pan-fried, this is only about 30 seconds per side (see the "Pan-Fried" section). The steak is then cooked in the oven at a lower temperature until the desired internal temperature is reached.

A temperature of 160–180°C is ideal for finishing the steak. If you don't want to miss the optimal cooking point, you can also let the meat cook at 80–100°C . While this increases the cooking time, this method is particularly gentle and error-tolerant.

Finally, season to your personal taste – this way, the full flavor comes out perfectly.