Beef steak with rosemary on a grill pan

Steak! That's what husbands order when they ask for a piece of meat! Check it out! Probably, steaks are one of the few dishes that takes 3 minutes to cook, and the nuances can be discussed forever. Although, omelets also belong to the same category (if you want to check, ask two different chefs to add milk to the omelet and when to add salt). But beef is on the agenda, namely two types of steaks from it - rib eye (marbled beef) and striploin (thin edge).

Foster

The author of the recipe

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Composition / ingredients

Servings:

Beef (two steaks)

600

Salt

to taste

Ground black pepper

to taste

Olive oil (sunflower is also possible)

Rosemary fresh

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 36 % 12 g

Carbohydrates 0 % 0 g

198 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
Remove the steaks from the package and let them air out and heat up to room temperature.
Step 2:
Pepper.
Step 3:
Add salt. Turn over and repeat the salt and pepper on the other side.
Step 4:
Oil the steaks on both sides.
Step 5:
Put a frying pan on the fire in advance. It is recommended to heat it to the maximum, and when we put the steak, slightly tighten the fire. Suitable for both a grill pan and a simple flat one (the main thing is not to stick, well-groomed cast iron is ideal) or a sovdep with a mesh on the bottom.
Step 6:
Steak is convenient to take with tongs, or you can use your hands, we cook for ourselves.
Step 7:
We put the steak in the pan with a movement away from ourselves - so that steam and splashes (suddenly) do not fall on us and on our hands. We also remember this rule when we turn over meat or other fried goodies.
Step 8:
And fry. Do not press so that the juice does not leak out.
Step 9:
1.5 minutes on one side.
Step 10:
Turn it over. And fry for another 1.5 minutes.
Step 11:
Be sure to fry, if there is one, the side of the steak where the fat is. Then there will be a crust, and the excess fat will be melted, the necessary one will go inside, and the steak will be delicious from all sides.
Step 12:
Remove the steaks from the pan. If the steaks are thick and you don't like steaks with blood, we put them on parchment on a baking sheet and put them in the oven for 10 minutes at 180 degrees - we bring them, as the chefs say. If the steaks are thin, then after 1.5 minutes on both sides they will be medium-rare. If you want a full roast - 5 minutes in the oven, and your wish is fulfilled.
Step 13:
When frying steaks, turn on the hood or open the window.
Step 14:
Let the finished steaks rest.
Step 15:
Put a sprig of rosemary on the hot ones. This spice reveals the taste of beef well.
Step 16:
Wait a bit - and you can take a sample.
Step 17:
How juicy it turned out! This is a medium roast.