{"id":7088,"date":"2011-12-02T15:25:20","date_gmt":"2011-12-02T14:25:20","guid":{"rendered":"http:\/\/www.santosgrills.de\/rezepte\/?p=7088"},"modified":"2022-02-18T11:08:11","modified_gmt":"2022-02-18T10:08:11","slug":"entrecote-rib-eye-und-porterhouse-steak","status":"publish","type":"tipps_und_tricks","link":"https:\/\/www.santosgrills.de\/grill-magazin\/tipps_und_tricks\/entrecote-rib-eye-und-porterhouse-steak\/","title":{"rendered":"Entrec\u00f4te, Rib Eye und Porterhouse Steak"},"content":{"rendered":"<p>Die feinsten St\u00fccke vom <strong>Rind<\/strong> sind das <strong>Filetst\u00fcck<\/strong> und die <strong>Hochrippe.<\/strong> Aus diesen beiden Teilen werden auch die beliebtesten und besten Steaks gewonnen. Mit dem <strong>Rib<\/strong> Eye, dem <strong>T-Bone-Steak und dem Entrec\u00f4te<\/strong> sollen hier nur einige Beispiele genannt werden. Doch was macht diese Steaks so besonders und au\u00dfergew\u00f6hnlich beliebt?<\/p>\n<h2>Zart, mager und aromatisch<\/h2>\n<p>Die St\u00fccke aus dem Filet und der Hochrippe zeichnen sich durch ein sehr <strong>saftiges<\/strong> und <strong>mageres Fleisch<\/strong> aus. Ein Filetst\u00fcck enth\u00e4lt unter 5 Prozent Fett, die Hochrippe hat mit 12 bis 15 Prozent zwar deutlich mehr, ist aber aufgrund seiner Marmorierung und seines Aromas sehr beliebt bei K\u00f6chen und Genie\u00dfern.<\/p>\n<p><!--wpads#content--><!--wpads#content1--><!--wpads#content2--><\/p>\n<p>Sowohl das Rib Eye als auch das Entrec\u00f4te werden aus der Hochrippe gewonnen und sind sich in Geschmack und Konsistenz sehr \u00e4hnlich. Sie zeichnen sich beide durch eine von feinem Fettgewebe durchzogene Erscheinung aus. Die Art der Zerlegung bewirkt, dass beim <strong>Rib Eye<\/strong> im Inneren ein Bereich aus s<strong>ehr fettfreiem mageren Fleisch<\/strong> bleibt, dem so genannten Auge (Eye).<\/p>\n<h2>Porterhouse oder T-Bone-Steak<\/h2>\n<p>Diese beiden Steaks werden aus demselben Bereich gewonnen: Dem <strong>Filetst\u00fcck<\/strong> des Rindes. Der Name T-Bone leitet sich vom markanten Aussehen des Steaks ab. Der R\u00fcckenknochen dringt tief in das Fleisch ein und teilt es in zwei gleichgro\u00dfe Bereiche. Der haupts\u00e4chliche Unterschied der beiden Steaks ist die Gr\u00f6\u00dfe. Bei einem T-Bone-Steak wird eine Mindestdicke von 5 cm geschnitten (eher 7 cm). Beim Porterhouse ist der Fleischanteil geringer, da es deutlich schmaler geschnitten wird als das bekannte T-Bone-Steak.<\/p>\n<p>&nbsp;<\/p>\n<p><!--wpads#Zubehoer--> <!--wpads#Zubehoer1--> <!--wpads#Zubehoer2--><\/p>\n","protected":false},"author":1,"featured_media":16818,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false},"tags":[364,1740,554,2779,137],"class_list":["post-7088","tipps_und_tricks","type-tipps_und_tricks","status-publish","has-post-thumbnail","hentry","tag-entrecote","tag-porterhouse","tag-rib-eye","tag-rind","tag-steak","tipps_und_tricks_category-lebensmittel"],"acf":[],"_yoast_wpseo_focuskw":"Entrec\u00f4te, Rib Eye und Porterhouse Steak","_yoast_wpseo_title":null,"_yoast_wpseo_metadesc":"Bei der gro\u00dfen Vielfalt von Fleisch kann man auch mal durcheinanderkommen. 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