Marbled beef in a frying pan

The delicacy will be cooked very quickly and will be delicious. This is quite realistic, because the beef of BLACK ANGUS bulls is one of the best meat breeds in the whole world. The bulls have been on special grain fattening for 200 days. Small fatty veins are formed on the meat, the pattern of which resembles marble.

BLUE-EYED

The author of the recipe

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Composition / ingredients

servings:

Marbled Beef (For ROMSTEAK chops)

470

Salt

to taste

A mixture of ground peppers

to taste

Garlic

Rosemary fresh (twig)

to taste

Thyme, thyme (Fresh thyme 1 sprig)

to taste

Vegetable oil (Refined sunflower or olive oil, according to preference.)

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 17 g

Fats 48 % 16 g

Carbohydrates 0 % 0 g

215 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the products. The meat should be at room temperature. Marbled beef is an elite, delicatessen meat, the taste of which should not be clogged with sophisticated marinades or spices. It is enough to take salt and pepper. It is possible to take a clove of garlic and a sprig of fresh rosemary and thyme, which will perfectly shade and complement the taste of this meat with their aroma.
Step 2:
If the meat is frozen, it must be defrosted on the bottom shelf of the refrigerator. Then rinse with cool water and dry well with paper towels. Meat from vacuum packaging is usually chilled, it is enough to dry it from excess moisture.
Step 3:
I'm going to cook the chops, so I cover the meat with a film and beat it off on both sides slightly. I want to note that the thicker the chop, the easier it is for a simple cook to cook it and not spoil the meat, not overcook it. Only pros can catch the degree of roasting by eye, or you need to have a special thermometer, I will cook on a timer. I remind you that you do not need to beat off steaks. Lubricate the prepared meat on both sides with refined vegetable oil.
Step 4:
Preheat the pan to a red-hot state. Put the steak in a frying pan and fry on each side for 1-2 minutes, fry for another 1-2 minutes on low heat. It is better to turn the meat over with special forceps, but do not pierce it so that the juice is preserved, and not run out. Fry in a frying pan with a thick bottom. A cast-iron, aluminum frying pan and modern frying pans with a good non-stick coating will work well.
Step 5:
Put the meat on a warm plate. Salt and pepper to taste. Lubricate with butter and sprinkle with finely chopped garlic with fresh herbs. Then cover the meat and leave for 5 minutes so that the meat has rested and the juices are evenly distributed.
Step 6:
Serve the meat hot as an independent dish, supplemented with herbs and vegetables, optionally with sauce. It is good for dry red wine.

Marbled beef is quite an expensive product, but it is a delight for a real gourmet!

It is the inclusions of fat that significantly improve the taste, the meat becomes juicy, fragrant and tender, but each cut needs its own approach.

So that the delicacy does not turn into a dry piece of meat, it is necessary to process it quickly thermally. Ideally, an appetizing crust will appear on top, and inside the meat will be slightly pinkish.