VIDEO: Roasting the steak properly

Karreesteaks can be at roast meat unfortunately dry up really quickly, which is why you have to be very careful. For the following recipe you need 4 thick square steaks of around 200 g each. Let the butcher cut a pocket in every square steak for you, so you can meat to fill. Because you first sear it and then finish cooking it at a low temperature, it stays really juicy.

So fill the square steaks

1. Peel and dice the onion. Then peel the clove of garlic.
2. Cut 4 thin slices from the tomato.
3. Now heat some olive oil in the pan and sweat the onion cubes until translucent. Put the clove of garlic in the press and squeeze the garlic directly into the pan.
4. Immediately add the dried oregano, mix well and then remove the pan from the hot plate.


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5. Season the inside of the square steaks with salt and pepper and place in each one steak a slice of tomato.
6. Now put a good teaspoon of the fried onion cubes on each tomato slice.
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7. Finally, add some grated cheese to each square steak and close the bag really well so that the cheese cannot run out. This works best with a toothpick or a roulade needle.

First fry the meat and then finish cooking - this way it stays really juicy

1. Preheat your oven to 80 degrees.
2. Put some olive oil in the large pan and wait until the oil is really hot. Then sear the steaks all around for about 5 minutes.
3. Then immediately place them in the ovenproof dish and put them in the preheated oven. Let the filled square steaks cook in it for about 1 hour.
4. When the meat is done, cover it with aluminum foil and let it rest for a few minutes before serving.

Bon Appetit!