{"id":14992,"date":"2021-12-27T14:06:11","date_gmt":"2021-12-27T14:06:11","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/12\/27\/entrecote-und-rindersteak-mit-knochen-in-der-pfanne-gebraten\/"},"modified":"2024-11-15T13:42:17","modified_gmt":"2024-11-15T05:42:17","slug":"entrecote-und-rindersteak-mit-knochen-in-der-pfanne-gebraten","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/12\/27\/entrecote-und-rindersteak-mit-knochen-in-der-pfanne-gebraten\/","title":{"rendered":"Entrecote und Rindersteak mit Knochen in der Pfanne gebraten \u2013 Entrecote and Beef Steak with bone pan-fried"},"content":{"rendered":"<p style=\"text-align: center;\">Rindfleisch richtig kochen, dass es saftig und weich bleibt, ist gar nicht so einfach! Entrecote und Rindersteak mit Knochen in der Pfanne gebraten, ich zeige Euch wie. Mit ein paar Tipps und vor allem viel Geduld wird\u2019s schon. Man muss einfach eine super heisse Pfanne haben und das Fleisch nicht marinieren! Meist ist es ja die Marinade, die verbrennt, die Rauch erzeugt und stinkt, dabei ist das gar nicht n\u00f6tig.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>It is not that easy to cook beef the right way, so it will stay juicy and soft. However, with a few tips and with lots of patience you will get a result. You must have a very hot pan and not use any marinade. It is the marinade that will burn and produce smoke. <\/em><em>No need for that!<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent13-1024x683.jpg\" alt=\"Entrecote und Rindersteak mit Knochen in der Pfanne gebraten\" class=\"wp-image-12320\"\/><\/figure>\n\n\n<p style=\"text-align: center;\">F\u00fcr 4 Personen:<br \/>1 Rindersteak ca. 400 g schwer<br \/>1 Entrecote ca. 350-400 g schwer<br \/>Salz und Pfeffer<br \/>Etwas frischen Thymian<br \/>Oel (kein Oliven\u00f6l!)<br \/>20 g Butter<\/p>\n<p style=\"text-align: center;\">Die beiden Fleischst\u00fccke ca. 45 Minuten vor dem Kochen aus dem K\u00fchlschrank nehmen. Dann mit Pfeffer bestreuen und etwas Thymian dar\u00fcber gebe. Nun grossz\u00fcgig mit Salz bestreuen und 10 Minuten stehen lassen. Das Oel in einer schweren Pfanne ganz fest erhitzen. (Kein Oliven\u00f6l ben\u00fctzen, das kann nicht so sehr erhitzt werden, es eignen sich Sonnenblumen\u00f6l, Erdnuss\u00f6l und Raps\u00f6l) Sobald das Oel raucht, beide Fleischst\u00fccke dazu geben und 1 Minute braten, (Achtung: es spritzt) dann wenden!<\/p>\n<p style=\"text-align: center;\">So lange braten, bis die Innentemperatur nach Wunsch ist. (very rare 55C, rare 60 C, medium rare 63 C, medium 70 C, well 77 C, very well done 82 C) Dabei alle 2 Minuten das Fleisch wenden. Gegen Ende die Butter in der Pfanne schmelzen, 2 Zweiglein Thymian dazu geben und mit einem Loeffel \u00fcber die Fleischst\u00fccke geben, immer wieder dar\u00fcber l\u00f6ffeln! Das gibt eine sehr leckere Kruste. Das Fleisch aufschneiden und servieren.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For 4 Persons:<\/em><br \/><em>1 Beefsteak approx. 400 g <\/em><br \/><em>1 Entrecote approx. 350-400 g <\/em><br \/><em>Salt and Pepper<\/em><br \/><em>some fresh Thyme<\/em><br \/><em>Oil (no Olive Oil!)<\/em><br \/><em>20 g Butter<\/em><\/p>\n<p style=\"text-align: center;\"><em>Take the meat from the fridge at least 45 minutes before use. Sprinkle with pepper and some thyme, then generous with salt. Let sit for 10 minutes. Heat the oil in a heavy pan. (Do not use Olive oil, it cannot be heated that high, use Sunflower Oil, Peanut oil, or Canola oil) As soon as the oil is smoking hot add the two meats. (Careful it will spit!) Turn over after 1 minute! <\/em><\/p>\n<p style=\"text-align: center;\"><em>Now fry as long as needed to get it to the needed temperature. (very rare 55C, rare 60 C, medium rare 63 C, medium 70 C, well 77 C, very well done 82 C) Turn it over every 2 minutes. Towards the end melt the 20 g butter and add two twigs of thyme. Ladle this over the meat for the rest of the frying time. This will give it a nice crust and taste. Slice and serve!<\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent2-683x1024.jpg\" alt=\"\" class=\"wp-image-12321\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent4-1024x627.jpg\" alt=\"\" class=\"wp-image-12322\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent5-683x1024.jpg\" alt=\"\" class=\"wp-image-12323\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent6-1024x683.jpg\" alt=\"Entrecote und Rindersteak mit Knochen in der Pfanne gebraten\" class=\"wp-image-12324\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent8-1024x683.jpg\" alt=\"\" class=\"wp-image-12325\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent9-1024x657.jpg\" alt=\"Entrecote und Rindersteak mit Knochen in der Pfanne gebraten\" class=\"wp-image-12326\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent11-1024x694.jpg\" alt=\"Entrecote und Rindersteak mit Knochen in der Pfanne gebraten\" class=\"wp-image-12327\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent14-1024x683.jpg\" alt=\"Entrecote und Rindersteak mit Knochen in der Pfanne gebraten\" class=\"wp-image-12328\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent17-1024x683.jpg\" alt=\"Entrecote und Rindersteak mit Knochen in der Pfanne gebraten\" class=\"wp-image-12329\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2021\/12\/ent15-1024x683.jpg\" alt=\"Entrecote und Rindersteak mit Knochen in der Pfanne gebraten\" class=\"wp-image-12330\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Rindfleisch richtig kochen, dass es saftig und weich bleibt, ist gar nicht so einfach! Entrecote und Rindersteak mit Knochen in der Pfanne&#8230;<\/p>\n","protected":false},"author":5,"featured_media":163467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[124,361,44,99,122,1279],"tags":[127,363,50,104,125],"class_list":{"0":"post-14992","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-meat","8":"category-glutenfrei","9":"category-main-dishes","10":"category-herbs","11":"category-beef","12":"category-specials","13":"tag-meat","14":"tag-glutenfrei","15":"tag-main-dish","16":"tag-herbs","17":"tag-beef","18":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Entrecote und Rindersteak mit Knochen in der Pfanne gebraten \u2013 Entrecote and Beef Steak with bone pan-fried - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/12\/27\/entrecote-und-rindersteak-mit-knochen-in-der-pfanne-gebraten\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Entrecote und Rindersteak mit Knochen in der Pfanne gebraten \u2013 Entrecote and Beef Steak with bone pan-fried\" \/>\n<meta property=\"og:description\" content=\"Rindfleisch richtig kochen, dass es saftig und weich bleibt, ist gar nicht so einfach! 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