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# Holstein Premium Austria
[4.6/5 (10 Comments)](https://gustor.eu/en/meat/holstein-premium-austria-3#reviews)
Taste Taste Taste !
- **Sirloin 300gr**€26.40
- **Sirloin 400gr**€35.20
- **Sirloin 500gr**€43.70
- **Sirloin 750gr**€65.40
- **Cote à l\`os 1kg**€74.00
How did cinderella become a princess?
Not so long ago it became clear that with special nourishment and with application of the dry-aging technique, the meat of the Holstein cow could transform into a steak with incredible culinary qualities : a sensational taste, a fairly coarse fibre structure, yet very tender meat. With special attention this little milk factory can provide us with exquisite meat after retirement and its entrecôte was acclaimed “best steak in the world” at several blind tastings.
## Additional Product Information
allergens
No allergens!
ingredients
Beef
STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 8 days after delivery. In the freezer, the meat can be stored for up to six months.
## preparation
🥩 The Ultimate Gustor BBQ Guide
How Do You Perfectly Cook a Steak, Entrecote, or Côte à l’Os?
One of the questions we get asked most often is:
“How do I cook the perfect steak?”
The answer largely depends on the thickness of the meat. A 1 cm steak requires a completely different approach than a 1 kg Côte à l’Os.
That’s why we are sharing our favorite cooking methods with you — the same techniques we use ourselves every day.
General Rules for All Steaks
✅ Remove the meat from the refrigerator at least 1 hour before cooking.
✅ Pat it dry thoroughly with paper towels.
✅ Season only after cooking with coarse sea salt. Pepper is best added after cooking as well.
✅ Use a BBQ that is as hot as possible for searing.
✅ Always let the meat rest after cooking.
🥩 How to Cook a Thin Steak (1 to 1.5 cm)
Think minute steaks, thin entrecotes, or rib-eyes.
Preparation
Preheat your BBQ to maximum temperature.
Place the steak directly above the hot coals.
Cook for approximately 45 seconds to 1 minute per side.
Remove immediately from the heat.
Let rest for 2 minutes.
Goal
With thin steaks, speed is everything. A meat thermometer is usually unnecessary. Work quickly and at very high heat.
🥩 How to Cook a Classic Steak (1.5 to 2.5 cm)
The most common thickness for rib-eyes, entrecotes, and striploins.
Preparation
Preheat your BBQ to maximum temperature.
Sear the steak for approximately 1.5 to 2 minutes per side.
If necessary, move the meat to a slightly cooler part of the BBQ.
Let it rest for 5 minutes.
Reference Temperatures
Rare: 48°C
Medium Rare: 52°C
Medium: 56°C
Well Done: 60°C
🥩 How to Cook a Thick Steak (2.5 to 4 cm)
Perfect for premium rib-eyes, thick entrecotes, and Black Angus steaks.
Preparation
First sear the steak for 2 minutes per side over direct heat.
Then move it to indirect heat.
Continue cooking until the desired internal temperature is reached.
Allow the steak to rest for at least 8 minutes.
Internal Temperatures
Rare: 48°C
Medium Rare: 52°C
Medium: 56°C
Well Done: 60°C
The Butcher’s Tip
For steaks of this thickness, always use a meat thermometer. Just a few degrees can make the difference between perfection and overcooking.
🥩 How to Cook a Large Côte à l’Os (1 to 2 kg)
For festive occasions and true meat lovers.
Reverse Sear Method
Place the meat over indirect heat at approximately 110 to 120°C.
Allow it to cook slowly until it reaches an internal temperature of 50°C.
Remove it temporarily from the BBQ.
Increase the heat to maximum.
Sear both sides over intense direct heat.
Allow the meat to rest for at least 10 minutes.
Serving Temperature
Medium Rare: 52 to 54°C
In our opinion, this is the perfect doneness for a premium Côte à l’Os.
##### Related products
[**Rubia Gallega premium dry aged**
From €34.50](https://gustor.eu/en/meat/rubia-gallega-premium-dry-aged) [**Simmental dry-aged**
From €23.70](https://gustor.eu/en/meat/simmental-dry-aged-3)
##### Product reviews
Read what our customers have to say here!
**Eùen van onze toppers!!!**
Ook al was ons stuk erg scheef afgesneden (spie-vormig) was het toch overal erg mals. Een ware smaakbom in de mond en boterzacht. Gebakken op de pan in verse boter, bleu chaud. TOP!!!
**Dirk V.** · 12/29/2024
**Zeldzaam goede kwaliteit…**
Hebben alle slagers hier in Noord-Holland wel geprobeerd in de afgelopen jaren. Er is er geen een bij die het kwaliteitsniveau haalt van Gustor. Zojuist weer een kleine bestelling ontvangen en het eerste stukje Limousine Filet op de BBQ gegrilld; zoals gewoonlijk een fantastische smaak en malsheid. IJskast ligt weer vol, verheug me weer op het volgende…
**Mark S.** · 05/18/2024
**Wat een entrecote!**
Het proeven van de Oostenrijkse Holstein Premium entrecote is een culinaire ervaring die je niet snel zult vergeten. De subtiele, maar rijke smaken die ontstaan door het langzaam garen in de smoker gedurende 3 uur zijn absoluut verrukkelijk. Na een rustperiode van 15 minuten in aluminiumfolie, waarbij de sappen zich weer gelijkmatig door het vlees verspreiden, wordt de entrecote zorgvuldig gegrild tot perfectie. Het is de ideale culinaire degustatie om te delen met vrienden tijdens een gezellige avond.
**Christophe D.** · 05/09/2024
**MAMA MIA**
Une tuerie ! Il n'y a pas d'autres mots. Tendre et goûteuse. Ce qui nous a choqué au premier abord, c'était son odeur, nous avions déjà envie de la manger crue. Incomparable avec de la Holstein qu'on peut trouver dans nos magasins habituel. C'est à se demander si s'en est vraiment. Merci à Gustor pour ce bon moment.
**Christophe C.** · 07/26/2022
**Du goût, du goût !**
Viande relativement forte avec un goût bien marqué ! Personnellement, je préfère une viande qui doit être mâchée à celle sans goût. Quand goût et tendreté sont associés, c'est parfait. Ici, une petite déception, la viande était un peu ''dure'' MAIS après du Wagyu et du Sashi, quelle viande ne le serait pas !
**Patrick H.** · 06/17/2022
**Steak**
Mooi versneden en vers
**Arno V.** · 04/18/2022
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