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Loetje steak recipe. This is how you cook a steak like at Loetje.
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Anyone who has ever eaten a steak at Loetje will recognize it immediately. And yes, you want to make it at home too. We understand that. The Loetje steak seems simple, but it revolves around timing, heat, and attention. No complicated techniques. But: craftsmanship, experience, and the right product. A good tenderloin steak, perfectly cooked and taken off the heat at just the right moment.
In this blog, we will show you what to pay attention to if you want to cook a steak à la Loetje and how we have been doing it for years. You’ll get quite far at home. But fair is fair: at Loetje, we do this every day. And you can taste that.
What makes the Loetje steak so special?
The strength of a Loetje steak does not lie in tricks or difficult ingredients. The premise is simple: tenderloin of consistent quality and our own developed margarine. The meat takes center stage. We cook it hot, short, and with care, so it stays tender and full of flavor.
Our gravy is part of it. Not as an afterthought, but as a foundation. That is created during baking, in the pan, with our own margarine. We have been doing this the same way for years. Rich and just enough to make every bite better. Precisely this combination makes us so recognizable. You see the steak with gravy being served at the table and you immediately know: this is Loetje.
No frills, just attention. And maybe that’s exactly why so many guests call this the best steak. It is a classic that hits the mark, every single time.
What kind of steak does Loetje use?
We often get asked what kind of steak we use. Quality comes first for us. That’s why we always use tenderloin at Loetje. It is the most tender piece of the cow. Exactly right for how we cook our steak. Soft in texture and pure in flavor.
Tenderloin is made to be cooked quickly and hot. Exactly what is needed for a perfect steak. The meat is juicy, gets a nice crust, and needs little else.
Precisely because it is such a refined piece of meat, it requires precision and experience. Every steak must feel the same, be cooked the same, and give the same result on the plate. That way, you know what to expect with every bite. And you can taste that.
How many grams of steak per person?
How hungry you are can vary from day to day, which is why we serve our steak in three sizes. So we have our Small steak of 150 grams, for those who want to eat a bit lighter. Our classic 195-gram steak is exactly how many guests know and order it. And for the true connoisseur, there is the XL version of 300 grams. So there is a size that fits everyone.
Eating steak at home is often harder to gage. If you’re going for that true restaurant feel, about 200 grams per person is always a safe bet. And let’s be honest: steak is even better with some extras on the side. Think of bread, a fresh salad, and a portion of fries. This is how you complete the plate.
What kind of steak does Loetje use?
We often get asked what kind of steak we use. Quality comes first for us. That’s why we always use tenderloin at Loetje. It is the most tender piece of the cow. Exactly right for how we cook our steak. Soft in texture and pure in flavor.
Tenderloin is made to be cooked quickly and hot. Exactly what is needed for a perfect steak. The meat is juicy, gets a nice crust, and needs little else.
Precisely because it is such a refined piece of meat, it requires precision and experience. Every steak must feel the same, be cooked the same, and give the same result on the plate. That way, you know what to expect with every bite. And you can taste that.
How many grams of steak per person?
How hungry you are can vary from day to day, which is why we serve our steak in three sizes. So we have our Small steak of 150 grams, for those who want to eat a bit lighter. Our classic 195-gram steak is exactly how many guests know and order it. And for the true connoisseur, there is the XL version of 300 grams. So there is a size that fits everyone.
Eating steak at home is often harder to gage. If you’re going for that true restaurant feel, about 200 grams per person is always a safe bet. And let’s be honest: steak is even better with some extras on the side. Think of bread, a fresh salad, and a portion of fries. This is how you complete the plate.
This is how you cook a steak à la Loetje at home.
Making a steak à la Loetje doesn’t start with a complicated recipe, but with the right mindset. Good meat, attention, and knowing when not to do something. Don’t see this as an exact copy, but as a glimpse into our way of working.
Take the tenderloin out of the fridge well in advance so that it can come to room temperature. A cold tenderloin in the pan is asking for trouble. Pat the meat dry and season it with salt and pepper. A good tenderloin doesn’t need anything more.
Then place the pan on the heat and let it get really hot. Really hot. Add some margarine and wait to add the steak until the margarine is partially melted and starts to brown in one spot. That moment is important. Here you place the steak in the pan. Don’t slide, don’t poke. Just leave it. Turn the steak over after a few minutes.
Pay close attention to the margarine. After a few minutes, lower the heat. If you don’t, the margarine will burn, and you don’t want that. Turn the tenderloin over and cook it further to the desired doneness. Short, powerful, and undisturbed.
That brown crust on your steak doesn’t just happen. That is the result of the Maillard reaction. As soon as the meat gets hot enough, sugars and proteins react with each other. That creates that beautiful brown color and adds extra flavor. That’s why it’s so important that the pan is hot enough. And that’s why you leave the steak alone. Give the meat time to form that flavorful crust.
Then turn off the heat and let the gravy in the pan come to temperature. When do you know it’s ready? When the gravy no longer makes any sound. Then thoroughly coat the beef tenderloin with the gravy, also along the edges of the pan. That’s where the most flavor is. Place it on the plate, stir the gravy one more time and pour it generously over the tenderloin. Done. And just enjoy.
Important to know:
Every kitchen is different. The fire, the pan, and the meat can vary. So consider this recipe for the Loetje steak as a guideline. Practicing is allowed. And if it doesn’t turn out perfect? Then we’ll gladly cook it for you at Loetje!
The gravy: Why it’s so important at Loetje
You can say a lot about the Loetje steak, but without gravy, it’s not complete. The gravy is our signature. No sauce that overpowers the steak, but a flavor enhancer that elevates it. Warm, full, and perfectly balanced. That’s how steak with gravy should be.
At Loetje, we intentionally keep it simple. The gravy is created in the pan from what remains during cooking. That adds flavor, depth, and familiarity. And yes, some flavor can also be added to that. Think, for example, of sambal and garlic. Our Loetje garlic sauce is just as important to many guests as the steak itself. Not too spicy, not too heavy, but just right.
The result is steak à la Loetje as guests know it. With gravy that you won’t leave behind. That’s why you grab that piece of bread for a moment.
The gravy: Why it’s so important at Loetje
You can say a lot about the Loetje steak, but without gravy, it’s not complete. The gravy is our signature. No sauce that overpowers the steak, but a flavor enhancer that elevates it. Warm, full, and perfectly balanced. That’s how steak with gravy should be.
At Loetje, we intentionally keep it simple. The gravy is created in the pan from what remains during cooking. That adds flavor, depth, and familiarity. And yes, some flavor can also be added to that. Think, for example, of sambal and garlic. Our Loetje garlic sauce is just as important to many guests as the steak itself. Not too spicy, not too heavy, but just right.
The result is steak à la Loetje as guests know it. With gravy that you won’t leave behind. That’s why you grab that piece of bread for a moment.
What do you eat with the steak?
With a good steak, you don’t need to make it complicated. Moreover, simplicity often works best. You can also see that with the tenderloin steak from Loetje. It’s all about the quality of the meat and combinations that let the meat speak for itself, without distractions.
Classics always do well. Think of fries, a fresh salad, and bread to soak up that gravy. They are our staples when eating steak, and not without reason. They complete the meal. Are you in the mood for some variety? Then you can, of course, vary at home. Roasted vegetables or a simple baked potato also pair perfectly with steak.
Frequently Asked Questions
What makes the Loetje steak different from other steaks?
The basis is: good meat, cooked hot and served in our gravy. No marinade, no fuss. At Loetje, the tenderloin takes center stage. The combination of tenderloin, timing, and gravy makes it recognizable. You see it coming to the table and immediately know: this is Loetje.
Is the Loetje steak the same as a regular steak from the butcher?
It starts with good meat. You can also buy high-quality tenderloin at the butcher, but at Loetje, we only work with meat that meets our strict quality standards.
Each steak is selected for tenderness, texture, and consistency. That is important, because only then can you cook it hot and short like we do.
But what really makes it Loetje isn’t just the product. It’s in how we cook and serve it. The heat, the timing, and the gravy. That combination of quality and craftsmanship makes the difference.
Can I recreate the Loetje steak sauce exactly at home?
Recreate exactly? No. And it doesn’t have to be. The gravy is created at Loetje in the pan, during cooking, with our way of working and our margarine. From attention, experience, and repeating it every day. At home, you can get by with good margarine and a nice piece of tenderloin. But fair is fair: at Loetje, it hits the mark every single time.
Does steak need to rest after cooking?
Yes, we’ll leave that alone. Also at Loetje. In the final part of the process, we turn off the heat and let the gravy come to temperature. That is the resting moment of the tenderloin. The juices seep thru beautifully, and you can taste that. This way, it stays tender and juicy, just as it should be.
When is it better to go out to eat instead of cooking yourself?
If you feel like steak without thinking. No groceries, no pans, and no hassle. Just sit down and enjoy. At Loetje, we grill steak every day. That saves a lot of hassle. And especially doing the dishes.
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