The chef recommends
Our chef Franz Schönegger indulges you with various culinary highlights from his gourmet cuisine: traditional Gastein valley delicacies as well as international specialties. With his team he continuously creates new and delicious meals.
Our chef, Franz Schönegger reveals how to perfectly barbecue steaks at home.
For four people:
4 T-bone steaks
6 tbsp. olive oil
4 tbsp. red wine
2 cloves of garlic
1 tbsp. mustard
2 tbsp. lemon juice
1 tbsp. chopped parsley
1 tsp. rosemary
1 tsp. thyme
1 tsp. oregano
½ tsp. pepper
Crush the garlic and add to a small bowl with mustard, red wine and olive oil. Add the herbs – fresh or dried – lemon juice and pepper. Mix everything well, insert the meat in there and put in the fridge for 1 to 2 hours. The marinade also prevents sticking to the grate.
Rare or well-done – entirely according to taste
The grate needs to be hot already. The ideal equipment has different heat zones. You can get a special aroma with a charcoal barbecue. Grill the meat on both sides quickly on a high heat to give it a real shock! That will see a crust forming with the middle remaining juicy. To finish, put it in a zone where the temperature amounts to around 120 °C. The time required for this depends on how you want the meat done (bloody, rare, pink or well-done).
Practice makes perfect
A T-bone steak is a top-quality piece of beef. Perfectly barbecuing it is a culinary art - the result of which is a true delight for every foodie.
We hope it goes well for you!
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Our experienced service team will gladly inform you about the meals in the restaurants at the Hotel EUROPÄISCHER HOF. Every year our staff takes part in various service and cuisine prize competitions. Several national and regional champions have emerged from our hotel.
If you would like to get to know Austrian cuisine more closely, we recommend a visit to the hotel’s own Gasteiner Klause. Regional delicacies will be served here in a rustic atmosphere.