17 pages, PDF format, from the FIRE&FOOD magazines of the last years
Language: German

Contents:
The e-dossier "Paths to the Perfect Steak" provides useful know-how on what makes a griller's favorite cut of meat and how to grill it to the highest standards. Meat expert David Pietralla shares his knowledge of steak tasting. What should be on a steak label? David answers the big questions, including what makes a good steak, what to look for, and the step-by-step process for a steak tasting. In this e-dossier, Freddy Boetzelen demonstrates four ways to the perfect steak. For FIRE&FOOD, he prepared steak in a pan, sous-vide steak in a top-heat grill, steak in a Satoo grill pan, and steak on the grill grate. What, of course, cannot be missed, and what is closely monitored in barbecue competitions, is steak branding. Markus Mizgalski has examined what happens when high heat hits the surface of a piece of meat and answers the question of whether perfect branding is really about appearance versus taste. The crust of a steak should not be neglected either: double-cooked with a cold grill and infrared radiation, the perfect crust is guaranteed - David Pietralla knows how to do it.