📋 It all starts with a very specific request: one kilo of Danish Jersey beef, rare, with one week of dry aging.
The cut: 999 grams on the scale for a requested kilo. Precision and attention to detail from the very beginning.
🔥 Before hitting the grill, the steak was left to come up to temperature for one hour. Then came the work over the coals, building a beautiful crust on the outside while respecting the doneness requested by the customer.
🌡️ The result? Rare beef, with a core temperature of approximately 35–40°C when served, preserving its deep red centre and soft, juicy texture.
Finally, thinly sliced and beautifully plated, with the beef remaining the star of the show.
A piece of advice: working on a grill isn't just about cooking. It's also about understanding what each customer wants and executing every detail with precision.
How would you order yours: rare, medium-rare, or well-done? 🔥
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