Sustainable enjoyment - meat enjoyment with a clear conscience at The Cut in Dénia

Choosing the right cut of meat: A good steak starts with the selection. Whether ribeye, fillet or T-bone - the meat should be well marbled. The fat structure provides the flavour and juiciness.
Room temperature counts: Whether you are grilling, roasting or cooking in the oven, the meat should always be at room temperature before it is placed on the heat. This ensures it is cooked more evenly.
Seasoning - less is more: a pinch of sea salt is often enough before and after grilling. Freshly ground pepper is only added after cooking, as it can become bitter at high heat.
Do not forget the resting time: After cooking, the steak should rest for a few minutes. This is crucial so that the meat juices are distributed and the steak remains nice and juicy.
The right side dish: A steak is the highlight on the plate - the side dishes should complement it, not drown it out. Truffle mashed potatoes, caramelised onions or grilled vegetables are my favourites.
The right wine: A strong red wine makes the flavour experience perfect. Try a Malbec or a Tempranillo - they go perfectly with a good piece of meat.
Steak and temperature - don't be afraid to experiment: Medium rare is the classic, but don't be afraid to try other cooking levels. A really good steak can be a pleasure even ‚rare‘.
Sascha Decker summarises: A steak is more than just a meal - it's a ritual. With the right ingredients and a few simple tricks, every bite becomes a pleasure. Whether at home or in a restaurant
These tips will make winter a culinary delight
a complete success!