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Steak is one of the foods that you can find on the menus of numerous restaurants. Even though you can order it almost anywhere, whether it will be prepared properly depends on the quality of the meat, the master’s expertise, and the intensity of the fire. What you end up with on your plate is the result of many factors.

This meat’s distinctive flavour is achieved through careful prepping prior to roasting as well as careful handling just before, during, and after roasting. Even though it can appear too complicated, if you follow the directions precisely, your steak will turn out superb.


The beef steak was invented by the English, according to certain sources. Whatever the case, everyone has their own method for preparing beef steak, which undoubtedly comes from Anglo-Saxon countries. The name changes from place to place, but steak is basically beef fillet. In America, for instance, if you ask for a beef steak, you will instead receive a typical steak. You’ve probably heard of filet mignon, which is the dish’s common name in France. Tenderloin is what we often refer to as steak, however, chefs also use the term to refer to both sirloin and tenderloin.

Thus, steak is the softest cut of red meat and one of the most popular dishes because it contains very little fat.

walter biftek


To prevent the meat from roasting too quickly, the steak is chopped into thicker yet smaller pieces. It is preferable to lightly salt the steak the day before baking and keep it in the fridge so that the meat will fully absorb the salt.As a rule, meat shouldn’t be salted before roasting because salt will cause the meat to become brittle as a result of water absorption.The steak needs to be taken out of the fridge and given time to come to room temperature before roasting. Don’t put it in a hot pan when it’s cold!Steak should never be prepared in hot butter, according to another tradition. Why? Due to the fact that burning butter at high temperatures would ruin the meat’s preparation.Furthermore, avoid turning the meat with a fork while it is baking. Using grippers, it should be turned over as little as possible.


Your taste is the lone factor in this. The following are some common steak cooking options:

  • rare (French: staignant)It is cooked at 50 to 55 °C, and while it is red on the inside, the outside is browned;
  • medium-roasted (French: a point)It is baked on the outside and pinkish on the inside when cooked at 60 to 65 degrees Celsius;
  • well done (French _bien cuit_)The meat is cooked thoroughly and prepared at a temperature of 70°C or higher.


The gastronomic landscape of our country is undoubtedly diversified and rich. Grilled beef is another characteristic that even visitors from other countries connect with these areas. But there is that one particular location where you always feel at home and where you can enjoy authentic BBQ flavours. Yet, the restaurant’s menu would be incomplete without another specialty – beef steak.

Look no further if you want a succulent taste of steak. Ćevapi are a trademark of Walter restaurants, but our menu offers much more. Our pure beef steak is one of the specialties available for ordering. The dish includes half a flatbread, potatoes, mustard, and grilled meat to your preference!

Welcome to Walter’s!