{"id":7562,"date":"2022-08-22T09:00:52","date_gmt":"2022-08-22T01:00:52","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=7562"},"modified":"2026-01-12T11:51:59","modified_gmt":"2026-01-12T03:51:59","slug":"reverse-searing-steak-with-remote-thermometer","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/","title":{"rendered":"Alles, was Sie \u00fcber das R\u00fcckw\u00e4rtsgaren eines Steaks mit einem Fernthermometer wissen m\u00fcssen"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>Ein gro\u00dfes, teures Steak in ein wahres Meisterwerk zu verwandeln, kann eine knifflige Angelegenheit sein, besonders wenn man nicht wei\u00df, wie es richtig geht. Manchmal gelingt es perfekt, manchmal ist das Fleisch aber auch zu durch oder zu roh. Das Geheimnis f\u00fcr ein perfekt gebratenes Steak liegt im R\u00fcckw\u00e4rtsbraten, wodurch es eine dunkelbraune Kruste und ein medium-rare Inneres erh\u00e4lt. <strong>R\u00fcckw\u00e4rtsanbraten<\/strong> Diese Garmethode erm\u00f6glicht Ihnen eine pr\u00e4zisere Steuerung des Garvorgangs. Mit einem Fleischthermometer erzielen Sie optimale Ergebnisse, indem Sie die Temperatur nur geringf\u00fcgig anpassen. Folgen Sie dieser Anleitung und erfahren Sie alles Wissenswerte zum R\u00fcckw\u00e4rtsgaren mit einem Fleischthermometer.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Inhaltsverzeichnis<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69f2024f21155\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Umschalten<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69f2024f21155\"  aria-label=\"Umschalten\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/#What_is_Reverse_Searing\" >Was ist R\u00fcckw\u00e4rtsgaren?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/#Benefits_of_Reverse_Searing\" >Vorteile des R\u00fcckw\u00e4rtsanbratens<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/#How_to_Reverse_Sear_a_Steak\" >Wie br\u00e4t man ein Steak r\u00fcckw\u00e4rts an?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/#Things_you_will_need\" >Dinge, die Sie ben\u00f6tigen<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/#Equipment\" >Ausr\u00fcstung<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/#Instructions\" >Anweisungen<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/#Useful_Tips_for_Reverse_Searing\" >N\u00fctzliche Tipps zum R\u00fcckw\u00e4rtsanbraten<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/#Reverse_Searing_Temperature_Hints\" >Hinweise zur Temperatur beim R\u00fcckw\u00e4rtsgaren<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.chefstemp.com\/de\/steak-ruckwarts-anbraten-mit-fernthermometer\/#Summary\" >Zusammenfassung<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"What_is_Reverse_Searing\"><\/span><span style=\"color: #ff9900;\">Was ist R\u00fcckw\u00e4rtsgaren?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-transform:none;\"><p>Beim Reverse Searing wird das Steak zun\u00e4chst bei niedriger Temperatur im Ofen medium-rare gegart und anschlie\u00dfend in der Pfanne scharf angebraten, bis es eine goldbraune, aromatische Kruste erh\u00e4lt. Das Problem dabei ist, dass man leicht in Versuchung geraten kann, den Vorgang zu beschleunigen, was die Qualit\u00e4t des Steaks beeintr\u00e4chtigt. Um dies zu vermeiden, sollte man warten, bis der Garvorgang abgeschlossen ist.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-3 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Benefits_of_Reverse_Searing\"><\/span><span style=\"color: #ff9900;\">Vorteile des R\u00fcckw\u00e4rtsanbratens<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><p>Ein langsam und bei niedriger Temperatur gegartes Steak ist unwiderstehlich und jeden Cent wert. Hier sind einige Vorteile des R\u00fcckw\u00e4rtsgarens:<\/p>\n<p>1. Langsames Garen bei niedriger Temperatur im Ofen sorgt f\u00fcr gleichm\u00e4\u00dfige Hitzeverteilung und verhindert, dass das Fleisch \u00fcbergart. Heizt man den Ofen zu schnell auf, gart die Au\u00dfenseite des Fleisches schneller als das Innere. So erh\u00e4lt man am Ende \u00fcbergarte R\u00e4nder und ein rohes Inneres. Gart man hingegen bei niedriger, indirekter Hitze mit einem Fleischthermometer, gelingt das Fleisch perfekt.<\/p>\n<p>2. Wenn man das Steak vorher im Ofen gart, kann das Fleisch au\u00dfen die Feuchtigkeit verlieren, was das anschlie\u00dfende Anbraten in der Pfanne erleichtert.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><p>3. R\u00fcckw\u00e4rtsgaren eignet sich am besten f\u00fcr dicke Fleischst\u00fccke, da diese so auf den richtigen Gargrad gegart werden k\u00f6nnen.<\/p>\n<p>4. \u00c4hnliches Verfahren wie Sous-Vide, aber wesentlich g\u00fcnstiger.<\/p>\n<p>5. Das scharfe Anbraten in der Pfanne als letzter Arbeitsschritt verleiht dem Fleisch einen aromatischen Geschmack.<\/p>\n<p>6. Langsames Garen mit einem<em><strong><a href=\"https:\/\/www.chefstemp.com\/de\/produkt\/finaltouch-x10-patriotisch\/\"> Lebensmittelthermometer<\/a> <\/strong><\/em>Das bedeutet auch ein zarteres und saftigeres Steak.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"209\" alt=\"ChefsTemp Alles, was Sie \u00fcber das R\u00fcckw\u00e4rtsgaren eines Steaks mit einem Fernthermometer wissen m\u00fcssen\" title=\"ChefsTemp Alles, was Sie \u00fcber das R\u00fcckw\u00e4rtsgaren eines Steaks mit einem Fernthermometer wissen m\u00fcssen (2)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-2-300x209.jpg\" class=\"img-responsive wp-image-7565\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-2-200x140.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-2-400x279.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-2.jpg 437w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-4 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"How_to_Reverse_Sear_a_Steak\"><\/span><span style=\"color: #ff9900;\">Wie br\u00e4t man ein Steak r\u00fcckw\u00e4rts an?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Things_you_will_need\"><\/span><span style=\"color: #ff9900;\">Dinge, die Sie ben\u00f6tigen<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\" style=\"--awb-text-transform:none;\"><ul>\n<li>Dickes Steak, vorzugsweise H\u00fcftsteak, Filet Mignon oder Ribeye-Steak<\/li>\n<li>Koscheres Salz<\/li>\n<li>Schwarzer Pfeffer<\/li>\n<li>Pflanzen\u00f6l<\/li>\n<li>Ungesalzene Butter (optional)<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Equipment\"><\/span><span style=\"color: #ff9900;\">Ausr\u00fcstung <\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><ul>\n<li>Gusseiserne Pfanne<\/li>\n<li>Drahtgestell<\/li>\n<li>Fernthermometer<\/li>\n<li>Konvektionsofen<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Instructions\"><\/span><span style=\"color: #ff9900;\">Anweisungen<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><p>1. Legen Sie ein Backblech mit Alufolie aus und stellen Sie dann einen Drahtrost darauf.<\/p>\n<p>2. Den Backofenrost in die Mitte des Ofens schieben. Den Backofen auf 135 \u00b0C (275 \u00b0F) vorheizen.<\/p>\n<p>3. Optionaler Schritt: Eine gro\u00dfe Pfanne in den Ofen stellen, um sie zu erw\u00e4rmen.<\/p>\n<p>4. \u00dcbersch\u00fcssige Feuchtigkeit von der Oberfl\u00e4che des Steaks mit einem Papiertuch entfernen.<\/p>\n<p>5. W\u00fcrzen Sie das Steak: W\u00fcrzen Sie die Oberfl\u00e4che von beiden Seiten gro\u00dfz\u00fcgig mit Salz, dann nach Belieben mit schwarzem Pfeffer.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\" style=\"--awb-text-transform:none;\"><p>6. Legen Sie das Steak in den Ofen: Wenn Sie ein ofenfestes Thermometer verwenden, stecken Sie es an die dickste Stelle des Fleisches. So erkennen Sie, wann die richtige Kerntemperatur erreicht ist. Garen Sie das Steak im Ofen etwa 15 bis 25 Minuten. Die Garzeit h\u00e4ngt jedoch von der Dicke des Fleisches ab. Die Kerntemperatur sollte f\u00fcr medium-rare 49 \u00b0C (120 \u00b0F) betragen. <em><strong><a href=\"https:\/\/www.chefstemp.com\/de\/sofortthermometer\/\" target=\"_blank\" rel=\"noopener\"><u>Sofort ablesbares Thermometer\u00a0<\/u><\/a><\/strong><\/em>um die Temperatur w\u00e4hrend des Garvorgangs zu \u00fcberwachen.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"159\" alt=\"ChefsTemp Alles, was Sie \u00fcber das R\u00fcckw\u00e4rtsgaren eines Steaks mit einem Fernthermometer wissen m\u00fcssen\" title=\"ChefsTemp Alles, was Sie \u00fcber das R\u00fcckw\u00e4rtsgaren eines Steaks mit einem Fernthermometer wissen m\u00fcssen (1)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-1-300x159.jpg\" class=\"img-responsive wp-image-7564\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-1-200x106.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-1-400x212.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-1.jpg 461w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 400px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\" style=\"--awb-text-transform:none;\"><p>7. Nehmen Sie das Steak aus dem Ofen und lassen Sie es 10 Minuten abk\u00fchlen, bevor Sie es scharf anbraten.<\/p>\n<p>8. Erhitzen Sie die schwere gusseiserne Pfanne bei starker Hitze. Alternativ k\u00f6nnen Sie sie, falls Sie sie in Schritt 3 in den Ofen gestellt haben, anschlie\u00dfend herausnehmen und auf den Herd stellen.<\/p>\n<p>9. \u00d6l hinzuf\u00fcgen und warten, bis es hei\u00df ist, dann die Steaks vorsichtig in die Pfanne geben.<\/p>\n<p>10. Braten Sie das Steak scharf an, bis es goldbraun ist, wenden Sie es dann mit einer Zange und braten Sie es erneut scharf an.<\/p>\n<p>11. Nach Belieben Kr\u00e4uter und Butter hinzuf\u00fcgen.<\/p>\n<p>12. Die Steaks auf einen sauberen Teller geben und warm servieren.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-5 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Useful_Tips_for_Reverse_Searing\"><\/span><span style=\"color: #ff9900;\">N\u00fctzliche Tipps zum R\u00fcckw\u00e4rtsanbraten<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\" style=\"--awb-text-transform:none;\"><ul>\n<li>Kaufen Sie gr\u00f6\u00dfere (nicht kleinere) und dickere Steaks. Die besten Steaks sollten etwa 4 cm dick sein. D\u00fcnnere Steaks gelingen nicht perfekt.<\/li>\n<li>Verwenden Sie ein Fernthermometer, um die Innentemperatur in 15-Minuten-Intervallen zu \u00fcberwachen, und anschlie\u00dfend alle 5 Minuten, bis die gew\u00fcnschte Temperatur erreicht ist.<\/li>\n<li>Die optimale Kerntemperatur liegt bei medium rare zwischen 49 \u00b0C und 52 \u00b0C und bei medium zwischen 54 \u00b0C.<\/li>\n<li>Lassen Sie das Steak vor dem Anbraten einige Minuten ruhen. Dadurch kann es sich entspannen und abk\u00fchlen, bevor Sie es in die hei\u00dfe Pfanne geben. So verhindern Sie, dass es \u00fcbergart.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-18\" style=\"--awb-text-transform:none;\"><\/div><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"ChefsTemp Welches K\u00fcchenthermometer ben\u00f6tigen Sie zum Grillen? (2)\" title=\"ChefsTemp Welches K\u00fcchenthermometer ben\u00f6tigen Sie zum Grillen? (2)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-What-Kind-of-Kitchen-Thermometer-Do-You-Need-for-BBQ-2_\u526f\u672c.png\" class=\"img-responsive wp-image-7314\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-What-Kind-of-Kitchen-Thermometer-Do-You-Need-for-BBQ-2_\u526f\u672c-200x133.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/ChefsTemp-What-Kind-of-Kitchen-Thermometer-Do-You-Need-for-BBQ-2_\u526f\u672c.png 300w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 300px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-19\" style=\"--awb-text-transform:none;\"><\/div><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"248\" alt=\"ChefsTemp Alles, was Sie \u00fcber das R\u00fcckw\u00e4rtsgaren eines Steaks mit einem Fernthermometer wissen m\u00fcssen\" title=\"ChefsTemp Alles, was Sie \u00fcber das R\u00fcckw\u00e4rtsgaren eines Steaks mit einem Fernthermometer wissen m\u00fcssen (4)\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-4-300x248.jpg\" class=\"img-responsive wp-image-7567\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-4-200x165.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/ChefsTemp-All-You-Need-to-Know-About-Reverse-Searing-a-Steak-with-a-Remote-Thermometer-4.jpg 358w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 300px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-20\" style=\"--awb-text-transform:none;\"><ul>\n<li>Das Steak bei schwacher Hitze garen, bis es zart ist.<\/li>\n<li>Wenn Sie keinen Backofen haben, k\u00f6nnen Sie einen Grill verwenden. Beachten Sie jedoch, dass die Temperaturregelung auf dem Grill schwierig ist und Sie ihn st\u00e4ndig im Auge behalten m\u00fcssen. <em><strong><a href=\"https:\/\/www.chefstemp.com\/de\/digitales-fleisch-kuchenthermometer\/\"><u>K\u00fcchenthermometer<\/u><\/a><\/strong><\/em>. Der Vorteil des Grillens mit indirekter Hitze besteht darin, dass das Fleisch dadurch ein intensiveres Raucharoma erh\u00e4lt.<\/li>\n<li>Tupfen Sie das Steak mit K\u00fcchenpapier trocken. Die goldene Kruste bildet sich leicht, wenn die Oberfl\u00e4che des Fleisches trocken ist.<\/li>\n<li>Das R\u00fcckw\u00e4rtsgaren eignet sich nicht nur f\u00fcr Steaks, sondern auch f\u00fcr andere Fleischsorten wie H\u00e4hnchenfl\u00fcgel. Der Vorgang ist im Prinzip derselbe.<\/li>\n<li>Eine gusseiserne Pfanne eignet sich viel besser zum Anbraten, da sie die Hitze gut speichert.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-6 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-21\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Reverse_Searing_Temperature_Hints\"><\/span><span style=\"color: #ff9900;\">Hinweise zur Temperatur beim R\u00fcckw\u00e4rtsgaren<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-22\" style=\"--awb-text-transform:none;\"><p>Nachfolgend die idealen Temperaturen, die beim R\u00fcckw\u00e4rtsgaren von 1 \u00bd bis 2 Zoll dickem Fleisch erforderlich sind:<\/p>\n<ul>\n<li>Rare: 115\u00b0F oder 46\u00b0C beim Herausnehmen aus dem Ofen und 125\u00b0F nach dem Anbraten oder 50\u00b0C.<\/li>\n<li>Medium-rare: 120\u00b0F oder 49\u00b0C beim Herausnehmen aus dem Ofen und 130\u00b0F nach dem Anbraten oder 55\u00b0C.<\/li>\n<li>Medium: 54 \u00b0C (130 \u00b0F) beim Herausnehmen aus dem Ofen und 60 \u00b0C (140 \u00b0F) nach dem Anbraten.<\/li>\n<li>Medium-well: 60 \u00b0C beim Herausnehmen aus dem Ofen und 65 \u00b0C nach dem Anbraten.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-7 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-24 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-23\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Summary\"><\/span><span style=\"color: #ff9900;\">Zusammenfassung<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-24\" style=\"--awb-text-transform:none;\"><p>R\u00fcckw\u00e4rtsgaren ist zweifellos die beste Methode, um ein butterzartes Fleisch mit einer sch\u00f6nen, braunen Kruste zu erhalten. Wichtig ist nur, dass Sie beim Garen gen\u00fcgend Geduld haben und die Temperatur immer mit einem Fleischthermometer \u00fcberpr\u00fcfen.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":38,"featured_media":7563,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[310,349],"class_list":["post-7562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-meat-thermometer","tag-steak"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts\/7562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/users\/38"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/comments?post=7562"}],"version-history":[{"count":2,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts\/7562\/revisions"}],"predecessor-version":[{"id":59411,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/posts\/7562\/revisions\/59411"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media\/7563"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/media?parent=7562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/categories?post=7562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/de\/wp-json\/wp\/v2\/tags?post=7562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}