Beef Steak

Name: Beef Steak
SKU: 53
Availability: InStock

SKU: 53

19,97 €/kg

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Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.6kg
Final Price:	11,98 €

Without Bone.

100kg in stock

Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.6kg
Final Price:	11,98 €

~1 piece / 0,300g

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SKU: 53 Categories: Beef, Fillets & Chops

Description

This boneless beef steak comes from carefully selected Greek beef, ideal for grilling or barbecue to remain juicy and tender.

It is suitable for slow cooking with vegetables or quick grilling to achieve a rich flavor and texture.

This premium cut offers a perfect balance of tenderness and juiciness, delivering a delicious eating experience whether cooked slowly to enhance depth or quickly for an intense, savory taste.

Tommy's Tips

Allow the steak to come to room temperature for about 2 hours before cooking for even cooking and better juiciness.
Pat the steak very dry with absorbent kitchen paper before cooking to create a good crust.
Salt the steak shortly before cooking or after, not too early, to preserve moisture.
Grill the steak or cook it over high heat for about 1 minute per centimeter of thickness per side (e.g., 3 minutes for a 3cm steak) for medium rare.
After cooking, let the steak rest for 5-10 minutes covered so the juices redistribute inside the meat.
Slice the steak against the grain for a more tender result.

This method ensures a juicy, tender, and flavorful steak every time

Cooking Tips

FOR GRILLING ON THE GRILL

Marinate the steak for 1-2 hours in a mixture of olive oil, garlic cloves, fresh rosemary leaves, coarse salt, and freshly ground pepper to absorb aromas.
Preheat the grill to high temperature and grill 4-6 minutes per side until 54°C internally for medium-rare, turning frequently for even results.

This method creates smoky flavor and crispy surface while maintaining juiciness.

FOR PAN-FRYING ON HIGH HEAT

Dry the steak well with kitchen paper and heat a cast iron pan on high heat until it smokes lightly, without additional oil.
Grill 1 minute per side initially to form a golden crust via Maillard reaction, flipping every minute for even cooking.
Continue until 57°C for medium-rare, about 8 minutes total, and let it rest.