Temper the meat
To get the perfect steak it is very important to temper the meat before cooking it. Having the meat at room temperature allows it to maintain its vitamins, minerals and proteins. Not only will the appearance be ideal, but the flavour of our steak will be much juicier.
To temper the meat, it will no longer be necessary for you to cook it in advance: SteakMaster includes a program to temper the meat at 40°C for 20 minutes.
To seal the meat and make it crispy on the outside but juicy on the inside, it is necessary to cook it at a very high temperature.
The exclusive SteakGrill can reach up to 700ºC. This combined with the cast iron grill lays the foundation for restaurant results.
Experience and practice
Getting the perfect meat doneness is an art. For this we must take into account variables such as temperature, the cut of the meat, and its thickness.
SteakMaster incorporates 20 automatic programmes for different types of meat, cuts and finishes. This way, you will only have to worry about choosing your favourite meat.
What if I don’t want to cook steak?
with cream cheese