Ingredients
Remove the meat from the fridge 1 hour before cooking.
Heat the Merklinger to approx. 120-150°C. Set up the fire directly under the grill grate.
Cook the steak on the spacer rack on the firebricks at a low temperature (120-150°C) to a core temperature of approx. 52 °C. (The core temperature will rise by 2-3 degrees after searing).
It is best to use a barbecue thermometer.
Remove the meat from the Merklinger, add a few logs of wood and heat the oven to approx. 250-300°C.
For an optimum finish, "give" the steak a nice branding and wonderful roasted aromas on both sides on the grill grate (approx. 1-2 minutes per side).
Leave the steak to rest at room temperature for approx. 5 minutes before serving.
Slice across the grain. Season with salt flakes/steak pepper to taste or simply enjoy on its own.
Core temperatures
What cooking level do you want to achieve?
rare: 48-52°C
medium rare: 52-55°C
medium: 55-59°C
well done: 60-62°C
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
Do you have specific questions about the Merklinger or would you like a personal consultation? Then fill in the contact form below and we will get back to you shortly.