Did you know that there is a good way of preparing meat that has been seared in advance? Top chef Stefan Meier from the Rathauskeller restaurant in Zug has developed a stress-free method he uses for everyday cooking to serve up a perfectly cooked sirloin steak or entrecôte. “Half an hour before my guests arrive, I sear the meat in peanut oil until it’s very rare,”
he says. He then keeps it at room temperature. Shortly before serving the main course, he puts the sirloin steak or entrecôte, liberally brushed with a mixture of olive oil and butter, on a
wire shelf in the oven at 250 degrees for 4 minutes. “The meat will then be cooked rare and can be served immediately,” says the professional. He has another tip too: “Ask your butcher to
vacuum-pack the meat. Then you can bring it to temperature in the steam cooker at home. I always put meat I’m going to sear later in the steam cooker for 15 to 20 minutes at 47 degrees.” In addition, Meier always salts the meat immediately before searing it.

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