Steak Restaurant in Salzburg, Austria

Perhaps you could ask your hotel for a recommendation.

Just be sure to specify " beefsteak". The host where we were staying in Berchtesgaden told us we should try a restaurant in town he called a "schteekhaus). Turned out it was pork steak, 20 kinds of Schnitzel - actually two ways of cooking the pork steak (natur and paniert) and 10 different sauces (Zwiebel, Jaeger, Zigeuner, Wiener, etc.). Didn't bother me, I like Schnitzl, but there was an Italian man there that was incensed that he could not get a beefsteak in a Schteekhaus. And, BTW, if you will settle for pork medallions, I had excellent ones at Stieglbräu, in Salzburg.

You might try asking by using the term "entrecôte" rather than " steak".

There is a Maredo Steakhouse in Salzburg. Nice steaks from Argentina as well as a good salad bar. Not too expensive either. Entrecote in Germany and probably Austria too means Rib-eye steak, so unless that is the cut of steak you want, that is not what I would order. The cuts will have different names, so a rump steak is not the same cut as a rump steak in the US. Filet is filet though. Maredo Standort in Salzburg Judengasse 5 - 7 5020 Salzburg Tel.: 0043/662/843894 Fax: 0043/662/843895 Location: In central Inner city, Near the Rathaus and Staatsbrücke. Opening hours:
Mon thru Sun. 11.30-23.30

I worked at a steakhouse, Maredo, that is why I know what the cuts of meat are called. Lord knows I cut up enough kilos of them every day. Maredo is not what I would call a high end restaurant, it is a chain, like Block House. They sell a decent product and they are certainly packed all the time. Perhaps in small villages, steak isn't that popular, but in any decent sized city, it will be. Even in grocery stores or a butcher shop an entrecote is a rib-eye. If you want steak with very little fat, order a Huft-steak. If you want a steak with the edge of fat on one side, order a Rump steak. The most tender is of course Filet. T-bone is seldom seen here, nor is Porter-house, or Prime rib. A good butcher could cut those for you, but they don't sell them often in many restaurants. Rare is called English, Medium is medium, and well done is Durch.

I have never noticed Entrecote on a menu in Germany. Maybe it was there, but on the high priced end, which I never look at. Or maybe, since the word is French, it's only used in expensive restaurants. I do often see the word "steak", but not all steaks are the beefsteaks we know. Beef is Rind or Rinder, often used as a heading on a menu section. Steaks can be Pute (turkey), or Schweine (pork). If you see Hacksteak, that's ground meat, maybe beef. A Hüftsteak (hip steak) is sirloin. And, of course, there is rump steak. I have no idea what that is. Round steak? The Germans don't eat a lot of beef, particularly beefsteak. I spent almost a week in Boppard, on the Rhein. Between lunch when I was in town, and dinner, I ate three times at a little restaurant on the market square. Much to my disappointment, it seemed that all of the waiters/waitresses spoke English, but the last night I got a waitress who didn't (in fact I suspect German wasn't even her first language). As luck would have it, 2 couples of Brits came in and sat in the booth next to me. They, of course, wanted beefsteak. The poor waitress had no idea what rare or medium meant.

"T-bone is seldom seen here, nor is Porter-house, or Prime "rib. Which begs the question, where do they go? Are they made into sausage, or sent to Italy? Cuts of meat, and how they are used, is definitely different in different subcultures. For years, I struggled with how to make schnitzel at home. I saw it in groceries in Germany for maybe $3/#, but I can't find it here. I had to slice boneless pork chops to get anything like it. I finally found a German cookbook which showed it as "Oberschalen", the pig equivalent of top round. I still can't get pork top round, even in specialty stores. Turns out here it is all made into ham. The Germans, of course, understand filet when it come to pork. I've had wonderful schweine Lendchen (is that a new term? I can't find it in any dictionary) in Germany. I had dinner in a restaurant near the Bahnhof in Wuerzburg, and they had Lendchen over Spätzle with a gravy - heavenly.