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Restauration with grill Kraków Rynek

Steak guide

Wykrawany ze środka polędwicy wołowej - Chateaubriand Kraków Rynek

Chateaubriand

piece cut from the center of beef tenderloin

Chateaubriand is cut from a thick, divided into two parts of the end beef tenderloin. It does not contain fat, tendons or membranes.

Najlepsza część polędwicy wołowej - Filet Mignon Kraków Rynek

Filet Mignon

cut from the best part of beef tenderloin

Filet Mignon, extremely delicate, its weight is 200 or 300 g.

Dania z grilla - New York Strip Kraków Rynek

New York Strip

New York Strip, also called Club Steak, up to 2.5 centimeters. It is cut from the middle one part of the cow’s back. Muscle meat it is surrounded by a layer of fat and can contain rib bones.

Mięso z grilla - Rib Eye Kraków Rynek

Rib Eye

Rib Eye - is a piece from the front of the ridge. Ideally suited to short frying. He’s in the middle of it become a muscle fiber that looks like it looks like an eye. Rib Eye steak is exceptional juicy and intense in taste, thanks to the fine fat structure.

Degrees of roasting meat

Blue Kraków Rynek

Blue

Seared on the outside, 1 minute each side ensure all edges are sealed. 100% red inside. Internal temp. is about 38 C degrees. Raw but warm inside. Meat should be spongy.

Rare Kraków Rynek

Rare

Seared outside, 2-2,5 minutes each side. 75% red center. Internal temp.: 42-46 C degrees. Meat has ruddy edges and should feel soft and slight spongy.

Medium rare Kraków Rynek

Medium Rare

Seared outside, 3-4 minutes each side. 50% red center. Internal temp.: 48-54 C degrees. Meat should be fairly soft, fairly spongy and slightly springy.

 Medium Kraków Rynek

Medium

Seared outside, 4-6 minutes from each sides. 25% pink inside. Internal temp.: 56-62 C degrees. Meat should be fairly firm soft and springy.

Medium well Kraków Rynek

Medium well

Seared about 8 minutes each side. The meat is brown with slight hint of pink. Internal temp.: 64-68 C degrees. Meat should be firm with a slight spring.

Well done Kraków Rynek

Well done

100% brown throughout. Internal temp.: is 75 C degrees and higher. Meat should feel very firm and will spring back quickly.

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