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Daniel Veron’s tips for the perfect steak from the KSF Steak Grill Argentina
Daniel Veron is undoubtedly one of the greatest Argentinian grill masters in Europe and has trained more than 5,000 people on the grill and in the kitchen during his career. That’s why he knows what’s important in a really good steak grill and has also developed it with us – the KSF Steak Grill Argentina. He exclusively told us how to prepare the perfect steak on our Steak Grill Argentina with his six golden rules.
Keeping the grill clean is Daniel Veron’s top priority. His decades-old grill still looks like new today. After each steak, the grill is only scrubbed with water and a brush until all residues from the food are removed from the V-grate. By the way, you can find the right cleaning accessories for the KSF Steak Grill Argentina in our webshop – so even cleaning is a pleasure.
Further, the right temperature for the steak is crucial. Daniel Veron grills his steaks at a maximum of 180°C, for which the KSF Steak Grill Argentina only needs a short time to preheat. This also gives the steaks the thick grill stripes typical of Argentina. What many people don’t know: The water trays under the grill not only serve as a catch basin, but also regulate the temperature so that there are no sudden spikes in heat.
Before the meat is put on the grill, we need to brush the steak with oil – this also creates a visually appealing branding. For this, we use highly heatable oil, which is applied thinly with a brush. Professional tip: This oil can also be flavoured with garlic, herbs, spices and/or lemon zest. To do this, heat the oil and let the desired ingredients steep in it for a few hours and then filter off so that no residue remains in the oil.
Salt only on the grill – that’s the next rule. And only one side. As soon as the first side has been placed on the grill, sprinkle the side of the steak facing up generously with fine salt. The meat will then absorb as much salt as it needs. This also prevents the salt from burning into the meat.
When the steak is on the grill, do not move it. Only turn it once more when the time is right. And that brings us to the last and most important rule:
When do I turn my steak? Daniel Veron has a very important tip for this: the 70-30 rule. If a steak takes about 10 minutes to cook, it is not turned after 5 minutes, but after 70% of the time, i.e. 7 minutes. Then the remaining 3 minutes are spent on the other side. And this can then be finished – as desired – with herb butter or coarse pepper.
We would like to thank Daniel Veron very much for the cooperation and for exclusively revealing his golden rules to us. The KSF Steak Grill Argentina is the best prerequisite for preparing great steaks in the gastronomy. Unlike charcoal grills, you can reach and maintain desired temperatures in seconds to grill continuously and, above all, reliably. And that is what distinguishes KSF and our Argentina Steak Grill: Fire perfected.