🥩 Steaks 🥩

Meat Lover AI Explainer!

Marinated steak for extra tenderness
(Min. 2 hours | Max. 2 days in the fridge)

Kangaroo steak with broccoli florets

Kangaroo steak with parsley and garnish and a Swedish inspired cardamom sauce

Kangaroo steak with parsley, a garnish
and a Swedish inspired cardamom sauce

Texas style with Bernaise sauce

Kangaroo Steaks

Veal Steaks

Veal steak with Tennessee whiskey sauce.

Green beans in boiling water with plenty of salt for 3½-4 minutes and then transfer to a bowl of ice water to give them just the right crunch.

Cutlet with melted butter curls and parsley

Ingredients

Marinated veal steak
Steamed Haricots Verts (French narrow green beans) | Serve last, gets cold quickly!
Tennessee whiskey sauce
Caramelized onions
Peeled potatoes

Caramelized onions

1 small, diced onion
1 tbsp. olive oil
1 tbsp. dark balsamic vinegar
2 tsp. sugar

2 chopped garlic cloves

Medium heat (15-30 min. to get caramelized)

Tennessee whiskey sauce

2 Tbsp. Olive oil

½ can (70g) concentrated tomato puree

1.5 dl (0.63 cup USA) Milk

½ pkg. (100g) Philadelphia cheese (original) | Whisked heavily!

1 dl (0.42 cup USA) Jack Daniel's Tennessee whisky (caramel)

A pinch of Cayenne pepper (color)

1 tsp. dried rosemary

2 tsp. salt

2 droplets of sauce color (caramel)

Veal Steak

Level of doneness (core temperatues)

Rare (50°C/120-125°F) | Medium Rare (54°C/130-135°F) | Medium (60°C/140-145°F)

Medium Well (65°C/150-155°F) | Well Done (71°C/160°F and up)

Pull temperature vs. Final temperature

For a more tender result, remove the steak from the heat about 2°C/5°F below the target temperature, as it will continue to cook while resting. Using a meat thermometer is the most accurate way to check doneness.

Game meats like wild duck or venison are sophisticated and are typically served much redder than medium rare or medium well done.

With rare or medium rare meat, smaller chunks or slices are preferred, to avoid it becomes too chewy.

Preheat the iron cast grill pan to max.

30 sec. on each side at highest temperature

2 min. on each side at medium-high temp. | Medium Rare (Red)

Coarse salt and freshly ground pepper

Salt vs. Sugar

Both are multifunctional chemicals.

Sugar on top of a steak while cooking it can make the amino acids disintegrate,

so the tenderness of the steak steps into character, and has nothing to do

with adding sweetness to it.

Salt might extract the juice of it, so it's a last-minute ingredient.

Seasoning

Thyme and rosemary complement each other well culinary-wise in the buddy-system, especially with lamb, veal and poultry.

Shopping

(Online)

Green peppercorns, either Madagascar or Malabar

Lamb Culottes

Lamb Chops

Chefs say that lamb should be medium cooked and that rare or medium-rare won't work.

The lamb can be pounded first to break down the fibers and placed in a marinade well in advance to make the meat extra tender.

Kebab were previously made from lamb until the time and effort, and thus the price, increased,

and were later made from pork, called gyros in Greece and for Muslims in Turkey called döner kebab made from beef.

Both gyros in Greece and döner in Turkish mean the same thing.

It means that it is grilled on a rotating rotisserie (read: gyro).

In world-class cuisine it's commonly said that the shoulder is the best part of a lamb.

Lamb culotte, also known as a lamb sirloin roast or French-trimmed sirloin, is a cut of lamb taken from the hind leg, specifically the sirloin area. It's known for its tenderness and rich flavor and is often served as a roast.

Milk-fed Pyrenees lamb culotte is particularly prized for its exceptional tenderness and delicate flavor.

The best way to cook most cuts of lamb is on a grill (-pan). Lamb's essential earthiness stands up to the

smoke and char, yet its fat protects the meat. It's quick and versatile, too.

You really don't need more than olive oil, salt, and pepper.

Suggestions for a classic marinade, garlic and rosemary.

If a grill pan is used, then only go for medium heat, or the culotte will turn into black coal.

Lammebrisler er en kirtel, der findes på unge lam og kalve, også kendt som thymuskirtlen. Kirtlen er en del af immunforsvaret, men svinder ind med alderen, hvorfor den primært bruges som mad fra unge dyr. Lammebrisler betragtes som en delikat delikatesse, men er ofte sværere at finde end kalvebrisler.

Oven

Brown briefly in a pan on both sides. Finish in the oven at 180°C/356°F for approx. 15 min. or until a core temp.

of 63-65°C/145-149°F. Let the culotte rest for 10 min. before carving.

Grill

Grill the meat for 15-18 min. or until the core temp. is 63-65°C/145-149°F. Let the culotte rest for 10 min. before carving.

Aqua - My Mamma Said

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