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Beef blood steak

Rare Pan-Seared Beef Steak

An aromatic, delicious, satisfying rare steak — a dish for any occasion. And it really is for any occasion: you can make it for a simple family dinner or when guests come over, take it along already cooked to a cookout, grill it fresh, or wrap it in foil and cook it right on the coals. Serve it with vegetables and any side you like, because beef, so to speak, goes with just about everything.

wella

Recipe author

Composition / ingredients

Servings:

Beef

400

Salt

Italian herbs

Dry spice blend

Chili pepper

Fresh thyme

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 21 g

Fats 33 % 11 g

Carbohydrates 3 % 1 g

189 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Start by prepping the beef: blot it thoroughly dry with paper towels or a clean cloth. Trim off any sinew, and — to save time — set your skillet on the burner to start heating.
Step 2:

Let the meat sit for a minute, then pat the seasonings in with your palms (freshly grinding the spices right onto the steak is even better) and sprinkle it with Italian herbs — or whatever blend you love most.
Step 3:

Now rub the steak all over with a little vegetable oil, again working it in gently with your hands. This is also the point to salt the steaks — coarse salt works best here.
Step 4:

Set a heavy-bottomed skillet over the heat (a ridged grill pan is ideal — it'll give you nice sear marks). Get it good and hot, until it's just wisping with smoke, and heat the oil the same way. Lay the prepared steaks in the pan.
Step 5:

We're cooking this steak to rare (red and juicy in the center). Sear for 1 to 1½ minutes over high heat, topping the meat with a little pile of thyme or whatever herbs you like best.
Step 6:

Then flip the steak just as quickly to the other side, again laying a fresh bit of thyme on top and scattering over some chopped chili. Cook over medium heat for about a minute to a minute and a half per side (depending on thickness).
Step 7:

From here you have a few options. You can wrap the steak in foil and let it finish resting there — which, by the way, is a great idea.
Step 8:

It comes out juicy and tender, especially with a pat of butter melted on top. I like to add fresh thyme and leave the chili on — it mellows out and loses its bite after cooking. What an aromatic steak! You could also finish it in the oven, but that's a different dish altogether.

A few more tips: cut the steaks about ¾ to 1½ inches (2–4 cm) thick. The thicker the steak, the longer it cooks. Use excellent-quality meat — the steak is only as good as the beef you start with. If the meat has been in the fridge, take it out about 20 minutes before cooking. If it was frozen, let it thaw in the room overnight. Rub the steak with vegetable oil before cooking. If the steak feels soft and springy when you press it after searing, you've cooked it just right. For rare — seared outside, red and juicy inside — figure 1–2 minutes per side, then let it rest for about 7 minutes. Once the steak is cooked, don't serve it right away; let it rest first.