{"id":6273,"date":"2022-03-06T09:00:41","date_gmt":"2022-03-06T01:00:41","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6273"},"modified":"2022-05-10T18:14:45","modified_gmt":"2022-05-10T10:14:45","slug":"tenderloin-beef-steak","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/nl\/ossenhaasbiefstuk\/","title":{"rendered":"Ossenhaasbiefstuk is het beste barbecuegerecht in heel Amerika."},"content":{"rendered":"<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>Steak is een favoriet gerecht bij gezinnen in de Verenigde Staten. Vooral rond de feestdagen, maar steak is het hele jaar door een gewild gerecht. Steak kan worden geserveerd als troostmaaltijd, maar is ook een heerlijk gerecht voor speciale gelegenheden zoals een romantisch diner of een familiebijeenkomst. Steaks kunnen van verschillende soorten vlees worden gemaakt, elk met zijn eigen smaak en aantrekkingskracht. We hebben het hier echter over een van de meest bekende en geliefde soorten steak: de ossenhaas.<\/p>\n<p>Ossenhaasbiefstuk is ieders favoriete biefstuk; het malse vlees en de smaak die in de mond smelt, laten iedereen watertanden. Bovendien is het extra aantrekkelijk om er af en toe van te genieten, omdat het gemaakt is van een van de duurste stukken vlees. Alles aan een ossenhaasbiefstuk doet je het water in de mond lopen.<\/p>\n<p>Dus als je zin hebt in deze bijzondere delicatesse en er af en toe naar verlangt, raden we je aan om het zelf te koken en zo de restaurantkosten te besparen. We hebben alle informatie die je nodig hebt over ossenhaasbiefstuk, zodat je dit gerecht perfect kunt bereiden zonder naar een duur restaurant te hoeven rennen. Maak je klaar, want we gaan op het lekkerste avontuur van je leven!.<\/p>\n<\/div><\/div><\/div><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\">Inhoudsopgave<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69dbe105d4a75\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Schakelaar<\/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-69dbe105d4a75\"  aria-label=\"Schakelaar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/nl\/ossenhaasbiefstuk\/#What_Is_Tenderloin_Beef\" >Wat is ossenhaas?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/nl\/ossenhaasbiefstuk\/#Difference_Between_Tenderloin_Beef_and_Fillet_Mignon\" >Verschil tussen ossenhaas en filet mignon<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/nl\/ossenhaasbiefstuk\/#Our_Secret_Recipe_to_Nail_Tenderloin_Beef_Steak\" >Ons geheime recept voor een perfecte ossenhaasbiefstuk<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/nl\/ossenhaasbiefstuk\/#Ingredients_You_Need_to_Make_the_Steak\" >Ingredi\u00ebnten die je nodig hebt om de biefstuk te maken<\/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\/nl\/ossenhaasbiefstuk\/#Method\" >Methode<\/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\/nl\/ossenhaasbiefstuk\/#Tenderloin_Beef_Steak_Temperature_Chart\" >Temperatuurtabel voor ossenhaasbiefstuk<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/nl\/ossenhaasbiefstuk\/#Tips_for_Acing_a_Tenderloin_Beef_Steak\" >Tips voor een perfecte ossenhaasbiefstuk<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"What_Is_Tenderloin_Beef\"><\/span><span style=\"color: #ff9900;\">Wat is ossenhaas?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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>Voor het zelf bereiden van een ossenhaasbiefstuk is het kiezen van het juiste stuk vlees het lastigst. Om een perfecte ossenhaasbiefstuk te maken, is het daarom belangrijk om alle hoogwaardige stukken vlees te kennen. De ossenhaas is in principe een langwerpige spier van de koe, meestal de psoas major genoemd, die loopt van het heupbeen tot de dertiende rib langs de ruggengraat, direct onder de nier. Deze spier wordt niet veel gebruikt, wat de malsheid van het vlees verklaart. Het is omhuld door een dikke laag kruimelig vet, niervet of reuzel genoemd, dat als reuzel kan dienen. Het is een stuk vlees dat afkomstig is van de populaire T-bone of porterhouse steak, en ook de premium filet mignon komt ervan.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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=\"732\" height=\"523\" alt=\"steak\" title=\"steak\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-4.png\" class=\"img-responsive wp-image-6274\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-4-200x143.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-4-400x286.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-4-600x429.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-4.png 732w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 732px\" \/><\/span><\/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-4\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Difference_Between_Tenderloin_Beef_and_Fillet_Mignon\"><\/span><span style=\"color: #ff9900;\">Verschil tussen ossenhaas en filet mignon<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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=\"707\" height=\"413\" alt=\"Filet Mignon\" title=\"Filet Mignon\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/Fillet-Mignon-e1643265812999.png\" class=\"img-responsive wp-image-6275\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/Fillet-Mignon-e1643265812999-200x117.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/Fillet-Mignon-e1643265812999-400x234.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/Fillet-Mignon-e1643265812999-600x350.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/Fillet-Mignon-e1643265812999.png 707w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 707px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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>Sommige mensen denken ten onrechte dat ossenhaas en filet mignon hetzelfde zijn. Desondanks zullen we u beide stukken vlees uitleggen, zodat u de juiste keuze kunt maken voor uw ossenhaasbiefstuk. Een filet mignon is een deel van de ossenhaas, maar het is niet hetzelfde als de rest van de ossenhaas. De rest van de ossenhaas kan worden gebruikt voor verschillende soorten biefstuk of een heerlijke ossenhaasbraadstuk voor het hele gezin. Hierdoor hebben filet mignon en ossenhaas een vrijwel gelijke smaak.<\/p>\n<\/div><\/div><\/div><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-6\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Our_Secret_Recipe_to_Nail_Tenderloin_Beef_Steak\"><\/span><span style=\"color: #ff9900;\">Ons geheime recept voor een perfecte ossenhaasbiefstuk<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\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-7\" style=\"--awb-text-transform:none;\"><p>En hier is het moment waar we allemaal op hebben gewacht. Na jarenlang tevergeefs geprobeerd te hebben de perfecte ossenhaasbiefstuk te maken, is er eindelijk een recept waarmee je een perfect knapperige medium-rare of elke andere gewenste gaarheid kunt bereiken. Volg gewoon het recept en geniet van je heerlijke biefstuk!<\/p>\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-8\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Ingredients_You_Need_to_Make_the_Steak\"><\/span><span style=\"color: #ff9900;\">Ingredi\u00ebnten die je nodig hebt om de biefstuk te maken<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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>Ossenhaasbiefstuk<\/li>\n<li>Olijfolie<\/li>\n<li>Boter \u2013 met of zonder zout<\/li>\n<li>Zout en peper \u2013 koosjer zout en grof gemalen zwarte peper.<\/li>\n<li>Kruidenboter topping<\/li>\n<li>Boter<\/li>\n<li>Knoflook<\/li>\n<li>Tijm<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--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-3 hover-type-none\"><img decoding=\"async\" width=\"965\" height=\"604\" alt=\"biefstuk 2\" title=\"biefstuk 2\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-1.png\" class=\"img-responsive wp-image-6276\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-1-200x125.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-1-400x250.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-1-600x376.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-1-800x501.png 800w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/01\/steak-2-1.png 965w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 800px\" \/><\/span><\/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-10\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Method\"><\/span><span style=\"color: #ff9900;\">Methode<\/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-11\" style=\"--awb-text-transform:none;\"><ul>\n<li>STAP 1: Dep de steaks droog met keukenpapier. Bestrooi beide kanten van de steaks met zout en peper. Wees hier royaal mee, want ze zijn dik en hebben veel kruiden nodig om ze smaakvol te maken. Je kunt eventueel steakkruiden gebruiken, maar koosjer zout en peper zijn de beste kruiden. Verwarm je grill of oven voor op 204 graden Celsius (400 graden Fahrenheit).<\/li>\n<\/ul>\n<ul>\n<li>STAP 2: Maak een houtskoolvuur in de helft van de grill of zet alle gasbranders tien minuten op de hoogste stand. Gebruik een tang om het rooster in te smeren met een geoliede doek. Als u in de oven kookt, verwarm dan de koekenpan voor op middelhoog vuur. Meng de boter en olijfolie erdoor.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 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;\"><ul>\n<li>STAP 3: (Voor de grill) Sluit het deksel en leg de biefstuk op het verwarmde rooster; gril tot de biefstuk goed dichtgeschroeid is, ongeveer 5 minuten. Sluit het deksel en draai het vlees om; gril nog 5 minuten, of tot de andere kant ook goed dichtgeschroeid is.<br \/>\n(Voor de oven) Leg de biefstukken in de pan. Bak ze 2 minuten aan elke kant, terwijl u er steeds wat boter over schept. Draai de biefstukken om. Bak ze nog eens 2 minuten, terwijl u er steeds wat boter over schept.<\/li>\n<\/ul>\n<ul>\n<li>STAP 4: (Voor de grill) Verplaats het vlees naar de koelere kant van de houtskoolgrill, of zet de brander direct onder het vlees uit en zet de overige \u00e9\u00e9n of twee branders (bij gebruik van een gasgrill) op middelhoog vuur. Bak het vlees 45 tot 60 minuten, afhankelijk van de grootte van de ossenhaas en de grill, of tot een vleesthermometer in het dikste gedeelte 54 graden Celsius (130 graden Fahrenheit) aangeeft voor een roze-roze kleur.<br \/>\n(Voor de oven) Bak de steaks 6-7 minuten of tot de thermometer 60-63 graden Celsius (140-145 graden Fahrenheit) aangeeft. Als u een perfecte medium garing wilt, haal de steaks dan uit de oven. De temperatuur zal dan nog ongeveer 3 graden Celsius (5 graden Fahrenheit) hoger zijn. Haal de steaks uit de oven als de temperatuur 3 graden Celsius (5 graden Fahrenheit) lager is dan de gewenste temperatuur.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 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;\"><ul>\n<li>STAP 5: Laat de biefstuk minstens 5 tot 10 minuten rusten nadat u hem van de grill of uit de oven hebt gehaald.<\/li>\n<\/ul>\n<ul>\n<li>STAP 6: Kruidenbotertopping: Meng de boter op kamertemperatuur met de overige ingredi\u00ebnten in een mengkom. Maak op een bakplaat een strook ter grootte van een muntstuk van 25 cent. Rol de uiteinden op en draai ze in elkaar. Laat de topping voor gebruik minimaal 20 minuten in de koelkast rusten.<\/li>\n<\/ul>\n<\/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-14\" style=\"--awb-text-transform:none;\"><p><strong>Vrijwaring: <\/strong>We hebben ook een tabel met de optimale gaarheid voor biefstuk bijgehouden, zodat u de biefstuk op de gewenste temperatuur kunt bereiden.<\/p>\n<\/div><\/div><\/div><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-15\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Tenderloin_Beef_Steak_Temperature_Chart\"><\/span><span style=\"color: #ff9900;\">Temperatuurtabel voor ossenhaasbiefstuk<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 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\">\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th align=\"left\">\n<p style=\"text-align: center;\"><strong>Vleestemperatuur<\/strong><\/p>\n<\/th>\n<th align=\"left\">\n<p style=\"text-align: center;\"><strong>Vleesthermometermeting<\/strong><\/p>\n<\/th>\n<th align=\"left\">\n<p style=\"text-align: center;\"><strong>Bereidingstijd in de oven<\/strong><\/p>\n<\/th>\n<th align=\"left\">\n<p style=\"text-align: center;\"><strong>Bereidingstijd op de grill<\/strong><\/p>\n<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Zeldzaam<\/td>\n<td style=\"text-align: center;\" align=\"left\">120-123\u00b0F (49-51\u00b0C)<\/td>\n<td style=\"text-align: center;\" align=\"left\">4 minuten<\/td>\n<td style=\"text-align: center;\" align=\"left\">25-30 minuten<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Medium<\/td>\n<td style=\"text-align: center;\" align=\"left\">130-135\u00b0F (54-57\u00b0C)<\/td>\n<td style=\"text-align: center;\" align=\"left\">5-6 minuten<\/td>\n<td style=\"text-align: center;\" align=\"left\">30-35 minuten<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Medium Rare<\/td>\n<td style=\"text-align: center;\" align=\"left\">140-145\u00b0F (60-63\u00b0C)<\/td>\n<td style=\"text-align: center;\" align=\"left\">6-7 minuten<\/td>\n<td style=\"text-align: center;\" align=\"left\">35-40 minuten<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Middelmatig goed<\/td>\n<td style=\"text-align: center;\" align=\"left\">150\u00b0-155\u00b0F (66-68\u00b0C)<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-9 minuten<\/td>\n<td style=\"text-align: center;\" align=\"left\">40-45 minuten<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Goed gedaan<\/td>\n<td style=\"text-align: center;\" align=\"left\">160\u00b0F (71\u00b0C)<\/td>\n<td style=\"text-align: center;\" align=\"left\">10 minuten<\/td>\n<td style=\"text-align: center;\" align=\"left\">45-55 minuten<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 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;\"><h3><span class=\"ez-toc-section\" id=\"Tips_for_Acing_a_Tenderloin_Beef_Steak\"><\/span><span style=\"color: #ff9900;\">Tips voor een perfecte ossenhaasbiefstuk<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 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-17\" style=\"--awb-text-transform:none;\"><ol>\n<li>Kies een boter met een lager rookpunt om aanbranden te voorkomen.<\/li>\n<li>Haal de ossenhaas 45 minuten tot 1 uur voor het grillen uit de koelkast. Zo kan het vlees op kamertemperatuur komen en gelijkmatiger garen. Je wilt niet dat het vlees van koud naar heet gaat, want dan wordt het vocht eruit geperst.<\/li>\n<li>Om de ossenhaas een lekkere rooksmaak te geven, voeg je een paar stukjes appelhout toe aan de grill.<\/li>\n<li>Het allerbelangrijkste is dat u uw <a href=\"https:\/\/www.chefstemp.com\/nl\/product\/finaltouchx10-vleesthermometer\/\"><u>Finaltouch X10 <\/u><u>vleesthermometer met directe aflezing<\/u><\/a> Houd er rekening mee dat het gebruik van een keukenthermometer essentieel is om dit recept perfect te laten slagen.<\/li>\n<li>Laat je biefstuk even rusten voordat je hem opeet.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":6403,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[764,326,591,362,763,353,342,761,762,586,760],"class_list":["post-6273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-140-145-degrees","tag-bbq","tag-beef","tag-cooking","tag-fillet-mignon","tag-food","tag-grill","tag-high-end-steak-cuts","tag-psoas-major","tag-recipe","tag-tenderloin-steak"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/6273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/comments?post=6273"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/posts\/6273\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media\/6403"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/media?parent=6273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/categories?post=6273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/nl\/wp-json\/wp\/v2\/tags?post=6273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}