Things to know about "Steak" at Treehouse Erlangen - Restaurant in Erlangen
Are you looking for the perfect place to enjoy a delicious steak in Erlangen?
Then the Treehouse steakhouse is just the place for you. With its wide selection of high-quality meat and a variety of dishes and side dishes on the menu, this restaurant will exceed your expectations. From Filet, rump, Rumpsteak, Rib Eye, T-Bone to Surf & Turf, all expectations of a steakhouse experience are met. Guests praise the delicious food and the cozy ambience, and the reviews speak for themselves: although it’s a long way from Nuremberg, Bamberg or Fürth, it’s definitely worth a visit, because taste and atmosphere come together here.
Please check the opening hours before you plan your visit. You can find the exact details on the map, ask by phone or simply book online in advance.
As one of the best restaurants in Erlangen, the cuisine at the Treehouse stands for quality and taste. Just drop by and see for yourself!
We look forward to seeing you.
Interesting facts about steaks and steak in steakhouses
Steak must rest for 20 minutes at room temperature - and other myths!
There are endless tips for the “perfect” steak circulating on the Internet:
But hardly any of them are true! Here are three of the most common myths that you may already know:
- A steak won’t turn out well if you don’t leave it lying around for 20 minutes after chilling.
Wrong! As long as it is not as stiff as a board, i.e. frozen, you can put it in the pan as usual… You would have to leave the steak lying around for at least 2 hours to create the effect. Better: reheat gently. - Searing over high heat creates a barrier and seals in the meat flavor.
Even though this is a beautiful image – unfortunately, heat does not do this. Despite this “trick”, the juices and moisture that carry the flavor still come out of the steak. - Never turn the steak more than once!
Exactly the opposite is the case! Nutritionist Harold McGee has refuted this fairly widespread claim in a very simple way: If you turn the steak often and regularly in the pan, no side cools down and no side burns… actually logical, right?
Steak me up - The history of the steak!
Probably the most important invention of mankind – the fire – was immediately followed by the steak! A slice of good muscle meat, a fire – voilà!
A good steak has enough protein, potassium, magnesium, iron, vitamins B12 and B6 and calories to chase a prey animal or future steak for dozens of miles!
(This is precisely why our ancestors would probably not reach for the Treehouse Prime Cuts: Because they have virtually no calories…)
The steak turned the upright man into the grilling man. And, as is well known, this split into the types blue, rare, medium, medium rare, etc.
And as is often the case with art and culture, all these tastemakers hate each other with a passion…
… but they all hate one thing in common… inferior meat!
And now we come to the question that you, as a steak lover, have probably heard a thousand times…
Is "Well Done" a crime?
The following anecdote sums up what is probably the most important issue among steak lovers:
“A guest orders his steak well done. The waiter already knows how the chef will react to this order, but says nothing and finally brings the guest his steak medium. Annoyed, the guest sends his food back – and the tragedy continues: this time the steak looks exactly the same as before – and has even gone cold!
Reluctantly, the waiter delivers a direct message from the chef to the guest along with the steak: “No decent steak is wasted in this restaurant, but if you really want it well done: There’s a McDonald’s down the street.”
Don’t get me wrong…
Nothing is creepier than watching someone eat the sole of a shoewith gusto… but there is a small difference between “well done” and “pulled straight from the inferno of hell”:
Yes, of course we have no problem at all if a guest wants his steak well done… that’s just as much art and pleasure!
(No, the persistent rumor that chefs use an almost expired piece of meat for well done is false (although we can’t speak for other grill houses).
Basically, as a steak lover, you just have to keep in mind:
An expensive, high-quality cut retains 100% of its flavor and aroma from rare to medium ! Why? Because the juices do not evaporate due to the heat.
Well done steaks shrink considerably when roasted and are less juicy than rare steaks, for example.
It doesn’t make the steak any worse:
Imagine a wine made from a high-quality grape variety – a Merlot, for example – except that the years of ageing have been omitted.
For coffee drinkers: a shot of milk in a cup of good coffee has a very similar effect: the aroma suffers!
A good steak never goes on the garden (grill)
We Germans love to barbecue. Even steaks. As Dieter Nuhr once aptly remarked:
“When the thermometer rises above 30 degrees, the Germans light a fire… we don’t really know why.”
You can use a pork steak for your next barbecue evening – but even well done is unlikely to succeed on a normal barbecue grill. Creating a good steak is and remains the pinnacle of cooking – it’s not for nothing that entire books and websites exist just for steaks!
See for yourself:
The barbecue hero who can do THAT in his garden with ten guests, including bratwurst, gets a permanent position at the Treehouse straight away! REGISTER HERE
Anyway, we could debate steak for hours – but my steak is getting cold and, we all agree, nobody really likes that!
If you (like me) are simply craving a good steak – then I’m happy to recommend one of the best steakhouses in Erlangen.
Try it out and give us feedback – we, carnivores, will thank you!
