German Steaks - 9 Traditional German Steak Dinners

[@jameswilson4426]

Ok, this is more of my menu after last weeks healthy vegetable selections :) Your steak presentations look fantastic too!

[@cooking-the-world]

Hahahaha 😂😂😂 glad you enjoyed it. I bought some new props for photo shootings 🥸

[@rllewellify]

Good thing I had a steak in the fridge before I watched this! Love your videos and instructions, Marta! 😄

[@georgiaman1926]

I love herb butter on my steak. All of these steak dinners look great! I am so hungry now!

[@CarlSmith-dr7fh]

All those recipes look delicious Marta. I like making a strip steak that is marinated in worchestire sauce for a few hours, thank grilled to a medium rare. It is called black diamond steak here in Pennsylvania. As always Marta a fine job, and hope you have good week as well!

[@cooking-the-world]

Oh thanks. Believe me or not but we have never marinated meat for steak. But this sounds wonderful!

[@grahamturner5963]

Some lovely recipes here, Marta 😀 I spent the day in the country at a fruit farm and my freezer is filled with strawberries, raspberries and gooseberries First thing I did when I got back was put the grill on - steak and onions on a ciabatta roll. You're right, it's unbeatable Best wishes to you and your family

[@cooking-the-world]

Thanks Graham. Thankfully the next video will be about what to make with all those berries you got at a fruit farm 😉

[@francisslyker3669]

Wow! Would I love to find any of these on my dinner plate tonight! On a simpler note, it is amazing how well a little butter goes on the top of a grilled steak. Butter always seems to bring out flavors in other things.

[@cooking-the-world]

Agree!

[@johnmat7099]

My favorite way to eat steak is a 2 day wet marinade and then I do a dry seasoning rub followed by using a wood fire grill and half grill and smoker finish on it till the fat is crisp absolutely divine steak!! Kudos for yet another amazing video

[@cooking-the-world]

Thank John! That sounds wonderful. Grilling steaks is still very challenging for us, because we don’t have an oven in the caravan nor a smoker.

[@5riversdeep628]

Oh, Marta. Now I am going to be dreaming about steak tonight. the steak fondue and Mathias's peppercorn sauce look irresistible, I only had a boring hamburg today, with sriracha and raw onion for toppings, but the very last pick of asparagus, wrapped in foil with butter and garlic, and cooked on the grill for a while, made the meal. But it wasn't a dreamy steak!

[@cooking-the-world]

Oh but that sounds delicious too!:)

[@nickadelung8220]

I’ll be looking for the best Rindertartar in Berlin when I’m visiting this year now. Looks delicious with all the accoutrements! The Allgäuer Zwiebelrostbraten looks amazing! I’ll have to learn how to make that.

[@cooking-the-world]

Good luck with it! Thanks for watching 😉

[@James-is2dr]

Marta as usual enjoyed your vid, thanks. Will have to try them. Watching immediately took me back to when I lived in Lahr in early ‘80s. Used to go once a month to Toro Steak House (don’t know if it still exists) in Rust. Always had a really thick steak cooked the way I like topped with kräuter butter and always had same dessert - flambéed raspberries over ice cream … seems like yesterday. I like most all steak but favourite is strip loin with green peppercorn sauce.

[@cooking-the-world]

Oh those are wonderful memories. Both steak and dessert of course:) I think I have never had this cut of beef as a steak before. Need to look for it when in butcher shop! Thanks!

[@claudiaweidman1004]

These all look great! Will be trying, thanks

[@cooking-the-world]

Thanks Claudia

[@carolinawoodsman9494]

They all look wunderbar

[@cooking-the-world]

Thanks!

[@jimfrodsham7938]

Evening Marta, all of them are my favourites, though the steak tartare or maybe the steak and onions are up there at the top. You broke my heart with the Löwensenf in a tube though, that's sacrilege. Steak is steak, it's always great but must never be overcooked. Oma did Dampf steak with tough steak though I don't know how Marta? Maybe you do.

[@cooking-the-world]

Oh, Oma did terrible steaks, always overcooked 😂 I don’t know the steak you mentioned, need to ask my husband, or maybe his Oma 😉

[@robertzander9723]

That was a wonderful video, really nice dishes. I love onions and garlic, there is hardly anything better with a nice, juicy steak. Add some sauces and a crispy baguette, yummy yummy!!

[@cooking-the-world]

Agree! Thanks for watching 🙂

[@Bellasie1]

The Düsseldorfer Senfrostbraten would be my favorite in the list, then the following 2 recipes with spätzle and the fondue. The fondue was quite popular between the 60-80s in France, under the name "fondue bourguignonne" (even though it is said to be originally Swiss). The sauces you presented reminded me of it, even before you presented the fondue. The most common sauces served with it would back then be sauce tartare, mayonnaise, ketchup, and the cold versions of sauce béarnaise and bourguignonne, which looks like cocktail sauce and tastes similar, too, but contains red wine (hence the name). It can be found in any supermarket in France. More recently, "curry sauce" which is really a curry-flavored mayonnaise, and a cold pepper (mayo-like) sauce have become a staple at the supermarket for this type of dish, as well as more exotic other creations, but the dish itself is less popular, because of being too rich in calories and also because meat is less consumed nowadays. Even though I eat very little meat, I do like tenderloin steak, in which case I like it cooked in the pan with a side of French fries, which is the traditional way to have it in France, with a bit of mustard. For a lighter meal, fries can be replaced by boiled French beans, but sound and taste like a diet, and it became quite common and more popular to have steak with a side of salad instead, from the 80s. We also have a green peppercorn sauce with steak, especially in restaurant menus, but few people make it at home. It is fascinating to see how close French culture really is to German culture. Also, my grandparents traveled to Southern Germany, Switzerland and Austria a lot, and I keep rediscovering the recipes of many foods I had in my childhood in your videos. I guess, coming from Northern France, we have very similar staple foods anyway.

[@cooking-the-world]

Oh i didn’t know that. Thanks for this insight. I didn’t know meat fondue is also a thing in France. You have so many other delicious dishes on your own ☺️

[@Bellasie1]

@@cooking-the-world Thank you very much for your kind words. We tend to enjoy discovering new foods, too! 💗Your channel is really fabulous because German cuisine deserves to be better known and you're doing a fantastic job!

[@MagnificentGermanywithDarion]

I love this Marta. I will be In Germany in just a few and you have my mouth watering with of these beautiful steak images :) My favorite way is mooing with herb butter :): Thanks for sharing Marta.

[@cooking-the-world]

Oh 🤩 where are you going to be?

[@MagnificentGermanywithDarion]

@@cooking-the-world How often do you cook a steak? My family and I cook a steak three or four times a month :).

[@MagnificentGermanywithDarion]

@@cooking-the-world Frankfurt, Schweinfurt, Munich, Garmisch and more :)

[@francisslyker3669]

Not German, but a beef steak. A while ago I read a book written by the Master of a small trading ship, wrecked on the West Coast of Africa in 1817. After all kinds of misfortune and misery, he gained his freedom through the British Agent in Morgatar (in modern Morocco). He was treated to a steak cut into skewer size cubes that had been fully coated with very finely chopped onion, and grilled on iron skewers. I bet it was delicious! Capt. Riley thought it the best he had ever tasted! It also sounds like something worth trying.

[@cooking-the-world]

Oh yes, beef and onions :)

[@andrewsmith9174]

The pepper corns in the last dish, they are green. I can only get the normal black peppercorns that go in a grinder. Is it the same, or are the ones you use “raw”? Thank you, I am definitely cooking a few of these.

[@cooking-the-world]

Thanks Andrew. I am using green peppercorn in brine from jar :)

[@TheCotzi]

TRy a bit of chilioil in the butter from the first dish only a little bit to enhance the flavour it is crazy good, The steak with the Fat in the iron pan try to cut into the fat about 1 cm from cut to cut but not into the meat. My Grandma made Steak with mashed Parsleyroot and rhubarb btw i never saw it elsewhere

[@cooking-the-world]

Me neither. I will try the trick with chili oil!

[@TheCotzi]

@@cooking-the-world would like to hear about it when youve tryed it :)

[@timc2346]

Interesting never seen steak served with herb butter here.Best way to prepare steak on a barbecue and nothing better served with fried onions. My favorite is mustard .Often use steak spice here and Often a steak sauce.I agree cast iron pans are the way .Our Swiss Chalet here has Rotisserie beef now, curious. It's a Rotisserie chicken place that popular because of their famous dipping sauce also available in stores and seen online home made recipes similar Almost a gravy but not.Interesting as always have a Great week.

[@cooking-the-world]

Thanks Tim for watching. So I guess you have a new place to go to ;)

[@michaelwittkopp3379]

I'm sure a ton of Amis are going to tell you about this one. It's called a chicken fried steak. Basically, it's a Wienerschnitzel using steak. Classically served with a cottage or white gravy. But, jaeger sauce is also done sometimes. You can also make them as fingerlings for parties. You can do them in a pan, but deep fried is better.

[@cooking-the-world]

Hahahaha! I loved your “deep fried are better”😂

[@michaelwittkopp3379]

@@cooking-the-world Hehe, when is deep fried not better?

[@WilliamWeicht]

My wife makes steak and dumplings which is one of my favorite meals. She uses round steak for it.

[@cooking-the-world]

Tenderloin?

[@WilliamWeicht]

@@cooking-the-world A round steak is a beef steak from the "round", the rear leg of the cow. Beinscheibe I think is what it's called in German.

[@paulbegansky5650]

My favorite why always be grilled ribeye medium rare with herded butter. That being said, Philadelphia Cheesesteaka are awesome, I think you would love it. As for tex-mex, recommend steak or chicken fajitas with all the fixing. I am not a beef tartar lover.

[@cooking-the-world]

Not everyone is. Thanks for the recommendation! Never had the cheesesteak before. But I did have a lot of fajitas as I was working in a Mexican restaurant at Covent Garden in my 20. I fell in love with this food!

[@scottleidenberger4401]

I would like to have my stake grilled over a mesquite wood fire. Some fried onions as well.

[@larrydrouin2497]

hey Marta , a smoked, reverse seard steak on a pellet smoker ,,,,,,,, the bomb ....

[@cooking-the-world]

I am going to Google this!

[@richardbast7243]

Ribeye steak with butter sautéed onions and mushrooms. Medium Rare.

[@cooking-the-world]

😍

[@Bageera63]

Me too!!!

[@billhennig2104]

Tastiness

[@bradleyheck7204]

My parents were "well-done" people, so I didn't have a decent steak until I ordered a medium rare Ribeye (what we call and entrecôte) against their will in a restaurant when I was 16 and devoured it. They oddly improved their tastes in beef after I left home. Funny, that.

[@cooking-the-world]

🤣

[@lavanderpham6677]

Where are the complete recipes?

[@cooking-the-world]

You can search for them on the internet:) The names of the dishes are in the description box in German and in English. Maybe one day the time will allow to provide also recipes for the dishes. That’s not the case for the moment.

[@bradleyheck7204]

Always Heinz Ketchup! Hunt's is vile stuff I wouldn't serve to enemies. I know it is absurdly sweet by Continental standards, but there IS something about it. U' S. Army and Airforce exchanges have a lot to answer for to traditional German cuisine. :-)

[@cooking-the-world]

😜

[@ahadbbq7860]

👌👍👏👏👏👏⚘

[@ardiris2715]

Salt and pepper only. (:

[@johnmarquardt1991]

Grilled medium - no sauce, but with baked potato and asparagus.

[@dianejohanson98]

No raw meat or egg. The steak with cartelized onions sounds the best!

[@cottonj9]

Perhaps some insight into the method used in some Frankfurt area restaurants that serve the steak raw with a hot lava rock and sauces that allows the customer to cook each bite of steak to their liking? Are they still doing it?

[@cooking-the-world]

No, I have just seen it in steak houses and abroad.