Outdoor grilling season is almost here. As we wait for sunnier, barbecue-friendly skies the pro chefs from the renowned Ambiente mecca of meat Čestr share their tips and tricks for turning out succulent steaks every time you fire up the grill.
Čestr chef Pavel Brichzin gave us a sneak peek at a special course he teaches at the UM training center called Steak School, where he turns novices into grill masters when it comes to preparing beef steaks.
10 pro tips for grilling a steak
BONUS TIP: Chefs around the world have different answers been debating this for years. Should you salt the steak before grilling or after? You can't go wrong either way, but if you opt for the former, salt the meat just before it goes on the grill. If you leave it salted too long, the salt will draw out all the juices.
Where to buy a steak in Prague
Where can you buy the perfect steak to practice your new-found grill knowledge? Fortunately, Czechs no longer have to rely only on foreign suppliers of steak. Amaso from Jeneč has been supplying Ambiente restaurants with the meat of Czech breeds, such for several years.
Czech spotted cattle or Čestr
This is an indigenous Czech breed that makes up about half of the total cattle population in the Czech Republic. The Čestr is a highly productive, versatile breed for milk and meat. They are fattened so that a layer of fat forms under the skin and the meat is marbled with fat, which gives it a succulent and distinctive flavor.
Black-footed pig from Přeštice
The meat of the Preštice pig has a specific taste and "flair" thanks to the high proportion of fat in the meat and on the surface, and thanks to the intermuscular fat it is beautifully tender and smells nice. Local farmers have been breeding the Preštice pig since the early 19th century. Its high-quality meat was traditionally used mainly for the production of the renowned Prague ham. In the 20th century, the breeding of these pigs was suppressed in favor of heavily fleshed pigs, which bring a quicker and easier profit. Now the Preštice pigs are coming back to the fore.
Opt for a porterhouse sirloin or a suckling pig chop in the butcher's shop. Or go for something unconventional on the grill such as game or mushrooms. At the Naše maso butcher shop or in-house butcher counter at Kantýna, Ambiente butchers will be happy to advise you. Or order online from eshop.nasemaso.cz. And if you'd rather just enjoy a perfectly-grilled steak minus the hassle, book your table at Čestr.
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