1. Main Page
  2. Fast and tasty
  3. Veal steak

Veal Steak

The secrets to a juicy, flavorful steak are all in this recipe! Searing a steak is honestly one of the tastiest ways to cook meat. Ready to start?

alena•♫Author avatar
Recipe author
Veal steak
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 17 g
Fats 61 % 27 g
Carbohydrates 0 % 0 g
299 kcal
GI: 0 / 0 / 0
    1. Thaw the steak if needed. There's no need to pound this cut—in fact, pounding can ruin it. 2. Season the steak with salt on both sides, then sprinkle with spices and herbs, rubbing them into the meat (on both sides). 3. Brush both sides of the steak with vegetable oil. 4. Heat a skillet until good and hot, then lay the steak in it. Since the steak is already oiled, you don't need to grease the pan. 5. Sear the steak over high heat on both sides. For crosshatch grill marks, sear each side twice, giving the steak a 90-degree turn the second time around. That said, the grill-mark pattern is totally optional—you can just as easily cook these steaks in any ordinary flat skillet. On average the whole searing process takes about 10 minutes: roughly 2 to 2½ minutes per stage—one side, then the other, back to the first, and the second again. Don't overcook the meat or it will lose its juiciness. Serve the steak with fresh herbs, your favorite sauce, and vegetables. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Veal - brisket - 213  kcal/100g
  • Veal fillet - 158  kcal/100g
  • Veal leg - 161  kcal/100g
  • Veal - ham - 108  kcal/100g
  • Veal - chop on a bone - 188  kcal/100g
  • Veal - schnitzel - 162  kcal/100g
  • Veal - dorsal part - 210  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Herb mixture - 259  kcal/100g

Similar recipes

Related and additional categories: