It hardly gets any better than this. Good steaks deserve (in my world) to be accompanied by either a lovely Sauce Bearnaise or a pepper sauce. Here, it was paired with the pepper sauce, which is made with rosemary instead of thyme. This delightful ribeye steak is dry-aged for 15 days and cooked sous vide. … Read more
Delicious and tasty winter dish, perfect for guests. This oven-baked beef roast takes care of itself, and most of the dish can be prepared in advance, allowing you to enjoy time with your loved ones. We have the recipe from the book: “Winter Food“, written by Katrine Klinken. with Parisian sauce, potato rösti, and baked … Read more
The eternal quest for the perfect piece of meat has led me to this project: Burgers made from Sashi ribeye beef. Sashi, the Finnish cattle that has won many awards, we got a ribeye from Steak-out.dk. The meat was perfect in every way and ready to sink our teeth into. Still, we wanted to try … Read more
The meat we use in this recipe comes from the delicate Sashi AAA cattle, a breed known for its truly high-quality meat. Reverse Sear is a form of “reverse cooking.” The technique involves starting the cooking process at a low temperature and then finishing it off with high heat, unlike traditional methods where the meat … Read more
Sashi AAA meat is award-winning and has been named the world’s best steak. The meat comes from selected cattle grazing on European pastures, In this recipe, we use dry-aged meat, aged in our own aging cabinet for 120 days. It’s undoubtedly “showy” and a bit extreme to age such a perfect piece of meat for … Read more
Steak Béarnaise is almost the classic of all classics, but this is the ultimate Steak Béarnaise! The steak is a marbled beef tenderloin, cut from a 45-day dry-aged Sashi AAA ribeye – and it has the most beautiful fat marbling. It is, of course, cooked in my beloved sous-vide. The homemade Béarnaise sauce, however, is … Read more
The nearly mythical cut, the T-bone steak, has been both feared and loved by many. It is difficult to cook perfectly as the tenderloin and the striploin require different cooking times. Therefore, the sous vide technique is a perfect method for preparing this delicious piece of meat. Due to Creutzfeldt-Jakob disease, the cut was not … Read more