With story & recipe

A feast for devout meat lovers in Wals

T-bone steak, roast potato, grilled vegetables, herb herb and pepper cream sauce - you won't be left hungry

(Bild: Tschepp Markus)

(Bild: Tschepp Markus)

From the pasture to the plate: Paul's Steak Stubn in Wals keeps this promise. The traditional establishment offers beef specialties with a unique price-performance ratio.

Steak matured for up to eight weeks from 20 euros: Paul's Steak Stubn in Wals keeps this meaty, heavenly promise - with excellent quality. The meat temple, which is part of the Hotel Walserwirt, sources the majority of its beef specialties (Simmental Alpine beef, Angus beef) from his uncle's farm, who is also at home in Wals.

T-bone steak dry aged - Ingredients

for four people:
- approx. 1.2 kg T-bone steak
- 200 g potatoes
- 400 g vegetables (cherry tomatoes, three peppers, red onion, zucchini, bacon beans)
- Two kinds of homemade herb butter (garlic, paprika)
- Pepper sauce
- salt, pepper
- olive oil, butter
- Garlic paste, rosemary

Steak fans will probably search in vain for such value for money in Salzburg and the surrounding area.

Many restaurants nowadays boast the slogan "nose to tail", which is absolutely to be welcomed. At Santner, however, which has its own abattoir, the complete processing of the animal from nose to tail has been the norm since 1688.

Paul Santner (38), master butcher, Hotel Walserwirt

(Bild: Tschepp Markus)

The busy master butcher and chef Paul Santner is particularly proud of the large selection:

Preparation

Fry in a pan over a high heat for two minutes on each side in butter, cooking oil or olive oil, depending on taste. Place in a preheated oven at 180 degrees convection oven for six to eight minutes (medium), then finger test. Leave in the oven for up to 15 minutes if you want the steak cooked through. Remove from the oven and leave to rest for five minutes, for example in a warming marinade.

"From 200 grams, you can order your steak in 100-gram increments with or without bone, up to 1.2 kilograms."

Paul Santner graduated from Salzburg University of Applied Sciences, is a master butcher, chef and military officer. He has worked as a restaurateur in Sydney ("The Cut"), London ("Gaucho"), South Africa and Malta. He has been running the Hotel Walserwirt and Paul's Steak Stubn since 2012.