Marinated beef steaks from the leg of grass-fed beef
Beef steaks from the leg are a popular cut for low-fat diets and are ideal for pan-frying . They are marinated in an oil-based marinade that imparts a spicy paprika aroma without overpowering the natural flavor. We use only meat from our own cattle or partner farms, and dry-aging the meat on the bone ensures exceptional quality and a distinctive flavor .
Beefsteaks from the leg – The cutting
The leg , also known as the flower , is a particularly tender and juicy cut.
Raising our cattle
When you buy leg steaks from us, you're getting meat from our own livestock and the livestock of our partner farms, all located near our butcher shop in the Black Forest. Our animals are raised exclusively on our own farm feed. Short transport routes of no more than 50 km and stress-free slaughter on our premises ensure the quality of the meat.
Preparation of the beefsteaks from the leg
How to prepare beefsteaks from the leg on the grill – in 6 steps
- Prepare 2 zones on the grill: high heat (zone 1) and indirect heat (zone 2).
- Take the beefsteaks out of the refrigerator, salt them, and sear them on all sides in zone 1.
- Place the beef steaks from the leg in Zone 2 and reduce the heat in Zone 1.
- Insert the core temperature probe into the steak.
- Remove the steaks when they reach the desired core temperature and let them rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to cook beefsteaks from the leg in a pan – in 5 steps
- Preheat pan without oil at maximum heat and preheat oven to approx. 120 °C.
- Take the leg steaks out of the refrigerator, season with salt, add 1 tablespoon of oil to the pan and fry on all sides.
- Place the beefsteaks from the leg in the oven and insert the core temperature probe .
- Remove when the desired core temperature is reached and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Measuring core temperature of beefsteaks from the leg
To achieve the desired degree of doneness, insert the tip of the thermometer probe into the center of the leg steak. Tip: Measure the required insertion depth beforehand by placing the thermometer on the steak.
Beefsteaks from the leg – core temperature
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slightly discolored, strongly reddish | 52-56 °C |
| medium | Clearly visible change in color, still slightly reddish | 56-60 °C |
| Well Done / Through | Almost no red tone can be seen | 60-64 °C |
Aus eigenem & Partner ViehbestandMarinated beefsteaks from the leg
Marinated beefsteaks from the leg
Mageres Keulensteak, Paprika-Marinade, saftig & Dry Aged AromaRegular price
10,50 €
Sale price
10,50 €
Regular price
Unit price
30,00 €
per
kg
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Marinated beef steaks from the leg of grass-fed beef
Beef steaks from the leg are a popular cut for low-fat diets and are ideal for pan-frying . They are marinated in an oil-based marinade that imparts a spicy paprika aroma without overpowering the natural flavor. We use only meat from our own cattle or partner farms, and dry-aging the meat on the bone ensures exceptional quality and a distinctive flavor .
Beefsteaks from the leg – The cutting
The leg , also known as the flower , is a particularly tender and juicy cut.
Raising our cattle
When you buy leg steaks from us, you're getting meat from our own livestock and the livestock of our partner farms, all located near our butcher shop in the Black Forest. Our animals are raised exclusively on our own farm feed. Short transport routes of no more than 50 km and stress-free slaughter on our premises ensure the quality of the meat.
Preparation of the beefsteaks from the leg
How to prepare beefsteaks from the leg on the grill – in 6 steps
- Prepare 2 zones on the grill: high heat (zone 1) and indirect heat (zone 2).
- Take the beefsteaks out of the refrigerator, salt them, and sear them on all sides in zone 1.
- Place the beef steaks from the leg in Zone 2 and reduce the heat in Zone 1.
- Insert the core temperature probe into the steak.
- Remove the steaks when they reach the desired core temperature and let them rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to cook beefsteaks from the leg in a pan – in 5 steps
- Preheat pan without oil at maximum heat and preheat oven to approx. 120 °C.
- Take the leg steaks out of the refrigerator, season with salt, add 1 tablespoon of oil to the pan and fry on all sides.
- Place the beefsteaks from the leg in the oven and insert the core temperature probe .
- Remove when the desired core temperature is reached and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Measuring core temperature of beefsteaks from the leg
To achieve the desired degree of doneness, insert the tip of the thermometer probe into the center of the leg steak. Tip: Measure the required insertion depth beforehand by placing the thermometer on the steak.
Beefsteaks from the leg – core temperature
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slightly discolored, strongly reddish | 52-56 °C |
| medium | Clearly visible change in color, still slightly reddish | 56-60 °C |
| Well Done / Through | Almost no red tone can be seen | 60-64 °C |
