Attention, meat lovers: places in Hungary where they really know how to prepare a good steak!

The article is about:

• Angus, Wagyu and Hungarian beef breeds on your plate
• Sirloin, rib-eye or T-bone? A brief guide to cuts of meat
• Ageing, cooking temperatures and the science behind steak
• Must-visit Hungarian restaurants

What makes steak truly special is that completely different dishes can be prepared from the very same animal. The tenderloin is a more delicate, leaner cut; the rib-eye, thanks to its marbling, is rich and full of flavour; and in a T-bone steak, you can enjoy two different textures in a single cut. The sirloin is also a popular choice, particularly if you’re looking for a well-seared crust alongside the meaty flavour.

However, the end result is significantly influenced not only by the cut of meat but also by the ageing process. During dry ageing, the meat’s water content decreases, the flavours become more concentrated, and its texture takes on a characteristically tender quality. Wet ageing takes place in vacuum-sealed packaging and also contributes to the meat’s tenderness. When it comes to cooking, the classic doneness levels are ‘rare’, ‘medium rare’, ‘medium’ and ‘well done’. Among steak enthusiasts, ‘medium rare’ is particularly popular due to its browned crust and juicy centre.

In many parts of the world, cattle are reared whose meat is exceptionally tender. Popular choices include Angus beef from the USA, the Australian Wagyu or even the Japanese A5 Wagyu – these varieties differ in marbling, flavour profile and fat content. It is worth noting that Hungarian Grey cattle and domestic Angus are also becoming increasingly popular and are available in more and more restaurants.

However, you don’t necessarily have to go far to find a good steak. The key lies in high-quality ingredients, proper ageing and the cooking technique. For a well-chosen cut of meat, a little salt, pepper and a hot grill or frying pan are often all you need. As for the side dishes, you can stick to the tried-and-tested grilled vegetables, fresh salad or roast potatoes.

Friendly yet elegant, and Italian through and through! Located within the grounds of the MICHELIN-rated Avalon Resort & SPA, the MICHELIN-recommended Avalon Ristorante is sure to sweep you off your feet at first sight. The award-winning interior evokes the refined style of the southern Italian Riviera, whilst the ‘dolce vita’ atmosphere is also reflected in the menu. Argentinian Angus and Japanese Wagyu are cooked on the Spanish Josper grill – a reason in itself to make the trip to Miskolctapolca! As well as the superb steaks, the menu features homemade pasta and seafood delicacies, whilst the perfectly bubbly Neapolitan-style pizzas are baked in a Morello Forni oven by Avalon’s own pizza chefs.

In Debrecen, too, you’ll find a restaurant where you can choose from a selection of mouth-watering steaks. At IKON, a ‘fine bistro’-style restaurant recommended by MICHELIN, prime cuts of meat are grilled under the guidance of chef Ádám Thür. Angus rib-eye, Angus sirloin and Japanese A5 wagyu sirloin are all cooked on the Josper grill – and the meats are served with a variety of side dishes and exciting sauces. The steaks on the menu can be ordered to various degrees of doneness.

The speciality of the steak menu offered at Lavender Terrace in Balatonvilágos is the premium Wagyu imported from Japan. The steak selection at Lavender Terrace changes regularly, and alongside the aforementioned Wagyu, the menu also features excellent Hungarian grey cattle as well as premium beef from almost every continent in the world. Guests can select their aged meat directly from the ageing cabinet based on marbling and price, and they also decide how it is cooked. The staff are happy to offer assistance with this. There is also a choice of several side dishes and sauces to accompany the steak.