Tenderloin on the piece of Aberdeen Angus
A Porterhouse is a tough steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Prepare porterhouse low and slow (grill & cook through)
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat
Fryor grill brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy
Move the meat to the preheated oven, place the cooked steak in an oven dish and add the shortening.
Time: use the below schedule for your own planning, these times are indicative.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C
Take into account a total preparation time of 45 minutes
Reversed sear Porterhouse (cooking & grilling)
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to the core temperatures below - 2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after frying or afterwards with salt and pepper or rub of your choice
Core final temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Rose/welldone 62C (lamb)
Take into account a total preparation time of 1 hour.
Preparation Porterhouse Sous Vide
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. to reach room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the packaging can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also do it. An use a burner, grilling or burning will no longer increase the temperature.
Rest, let the steak rest for 10 minutes before cutting/serving.
Herb< strong> Only season the steak halfway through or afterwards with salt and pepper or a rub of your choice
Sous vide stick setting value for Porterhouse
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 509.96 |
| Energie (kcal) | 122.00 |
| Vet (g) | 3.20 |
| Verzadigd vet (g) | 1.40 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.20 |
| Zout (g) | 0.08 |
Ossenhaas voor wellington Aberdeen Angus
Dit mooie stuk ossenhaas hebben wij gebruikt voor een beef Wellington en dit was precies wat we wilde! Een prachtig, heel smaakvol stuk vlees voor het maken van een Wellington, en dat is perfect gelukt hiermee!
Review by
Iris
|
Ossenhaas voor wellington Aberdeen Angus
Fantastisch! Een groot succes! Ik maak deze ieder jaar.
Review by
Adriaan Duivenvoorde
|
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Tenderloin on the piece of Aberdeen Angus
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
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Voedingswaarde
A Porterhouse is a tough steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!
Prepare porterhouse low and slow (grill & cook through)
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat
Fryor grill brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy
Move the meat to the preheated oven, place the cooked steak in an oven dish and add the shortening.
Time: use the below schedule for your own planning, these times are indicative.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after searing or afterwards with salt and pepper or rub of your choice
Core final temperatures
Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C
Take into account a total preparation time of 45 minutes
Reversed sear Porterhouse (cooking & grilling)
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to the core temperatures below - 2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after frying or afterwards with salt and pepper or rub of your choice
Core final temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Rose/welldone 62C (lamb)
Take into account a total preparation time of 1 hour.
Preparation Porterhouse Sous Vide
Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. to reach room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the packaging can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also do it. An use a burner, grilling or burning will no longer increase the temperature.
Rest, let the steak rest for 10 minutes before cutting/serving.
Herb< strong> Only season the steak halfway through or afterwards with salt and pepper or a rub of your choice
Sous vide stick setting value for Porterhouse
Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 509.96 |
| Energie (kcal) | 122.00 |
| Vet (g) | 3.20 |
| Verzadigd vet (g) | 1.40 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.20 |
| Zout (g) | 0.08 |
