I always asked myself how to cook the perfect steak… well, I was always “scared” to just give it a try and now I received the perfect opportunity to learn it. My stepdad arranged a cooking date for me with a profession chef – Stefan!

Stefan invited me in his kitchen and gave me some general advices before we got started:

  • First of all it is very important to buy a good quality steak – the best is beef sirloin. Go to your trusted butcher and buy local meat – there you can be sure you get real good quality.
  • In general the quality of steaks varies – some are softer and don’t take so much time, the more harder ones take a little longer. You just need to test with your hands.
  • If you want your steak medium, never cover steak in foil while it’s hot  – otherwise it’s done 🙂 well done!

I am really grateful that Stefan showed me some of his cooking secrets which I can now share with you! Hope you’ll enjoy!


Cooking with Stefan

Cooking with Stefan

 The perfect steak


SERVES: 1                                                          TOTAL TIME: 1 Hour

Potato gratin
  • 30g onions, sliced
  • 20g potatoes, finely sliced
  • 80g whipped cream (30%fat)
  • 1 Tablespoon rapeseed oil
  • 1/2 teaspoon marjoram
  • 1/2 garlic clove, pressed
  • a pinch of salt
  • 2 Tablespoons parmesan, grated
The perfect steak
  • 230g beef sirloin (about 6cm high)
  • 1 Tablespoon rapeseed oil
  • a pinch of salt and freshly grated pepper
  • 4 branches of rosemary
Roasted vegetables
  • 45g mangetout peas, cut into thirds
  • 1/2 ox heart tomato (40g), finely sliced
  • 1 Tablespoon olive oil
  • 20g onions, finely sliced
  • salt and pepper to taste


Potato gratin
  • Start with the potato gratin and preheat oven to 140°C.
  • Add the oil in a big pan and let the onions fry on medium heat for about a minute – add the potatoes and stir.
  • Then add the whipped cream, garlic, salt and marjoram seasoning and let it cook for about 5 minutes on medium heat.
  • Take a ovenproof bowl and add the potato mix – cover with freshly grated parmesan. Put in the oven for 25 minutes.
  • Serve the potato gratin on the side.
The perfect steak – medium
  • Before you start preparing your steak – let it sit, covered at room temperature for about 20 minutes.
  • Preheat the oven to 140°C.
  • Put a large skillet over high heat with the oil. While the pan is heating, season the steak with salt and freshly grated pepper on both sides.
  • Add the steak and 2 branches of rosemary and sear one minute on each side – turning each side every 30 seconds. You turn it that often so the liquid in the steak distributes better. When you turn make sure you cover the underside with the oil in the pan.
  • Take a new pan and place the steak on it – put in the preheated oven for about 14 minutes on 140°C. Using a new pan is very important so the steak gets the heat from every side equally.
  • Take the steak out of the oven and out of the pan and let it rest for another 2 minutes so the meat sauce can soak together.
  • Again sear the meat on both sides for 30 seconds each – then serve.
Roasted vegetables
  • Cut the magnetite peas into thirds – you can use a little more if you want because they shrink while frying.
  • Cut the ox heart tomatoes and onions into cubes.
  • Add the oil in the pan on medium heat – put the magnetite peas in. Let fry – after 30 seconds add the onions. Add a pinch of salt and freshly grated pepper.
  • After 1 minute add the tomatoes and let fry for another minute.
  • Serve the roasted vegetables on the plate with the steak.





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