Rinderfilet ist ein edles Stück Fleisch, das auf den Punkt gegart sein sollte, um sein volles Aroma zu entfalten. Wie man das Filet richtig zubereitet, zeigt Frank Oehler in diesem Küchentipp-Video. Der Sternekoch gibt Tipps zur Vorbereitung des Fleisches, der Gewürzmischung und der idealen Garzeit. Mit diesen einfachen Tricks wird das Rinderfilet zum Highlight auf dem Teller.

Rinderfilet richtig zubereitet – Küchentipps mit Frank Oehler

So, now our meat experiment has been tested twice to show how it works, and finally, we’ve got the perfect result. Let’s talk about what the cooking times are, what is in English, what is the medium, and what is well-done. We will follow the whole process with our digital tracker and finally show what we have created today.

First, let me start by saying that this whole topic is about cooking steak. The critical thing is to ensure that the thickness of each piece of meat is the same. The butcher needs to sell three identical large pieces of meat, or else their textures will differ. Additionally, it is essential to use coarse sea salt and pepper. The temperature of the meat is also important. It should be at room temperature; otherwise, the pan will become tense, and we won’t get the desired crust.

To build a good-quality steak, it’s best to use a cast-iron pan, as it can hold the temperature steady and regulate the heat effectively. We should avoid cheap, Teflon pans that we usually find at supermarkets. Once the pan is hot, we can throw some rosemary and thyme on it to give it an aromatic touch.

Now, let’s talk about the cooking times. Firstly, we recommend setting a timer to keep track of the cooking process. For a 2.100 gram steak, we recommend flipping it every two minutes, rotating each side three times. After four minutes, the first sample is ready to be taken out of the pan. The second sample should have been cooked for six minutes, and the third one for eight minutes.

Putting in the butter and herbs is the final stage of cooking the steak. The selected herbs will follow the same rule as the steak, so they’ll be added to the pan every four minutes. Thyme and rosemary are the best options for adding into the butter. Finally, we can rest the cooked meat for a few minutes, in order to let the juices infuse and set the seasoning. We recommend using the same cooking time for resting the meat as the time spent cooking it.

When everything’s ready, it’s time to cut and serve the steak. The meat should not be too dry, but succulent and juicy. A bit of pink in the centre is perfect for a medium-cooked steak. A well-done steak should be cooked through, but not burned. With proper cooking times and attention to detail, anyone can create the perfect steak. So go ahead and try this recipe at home and enjoy!
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