Buffalo steak from marbled beef
2 servings
20 minutes
Buffalo steak made from marbled beef is an exquisite meat masterpiece of European cuisine that combines rich flavor, tender texture, and an appetizing rosy crust. The origins of this dish trace back to American steak traditions, where special attention is paid to meat quality and cooking technique. Marbled beef, rich in fine fat veins, becomes juicy and tender when seared, while a mix of ground peppers adds spiciness. The steak is first seared over high heat to seal in the juices and then simmered under a lid to reach the perfect doneness. The final touch is butter that gives the dish a velvety aroma and tenderness. This steak is for true gourmets and pairs perfectly with grilled vegetables and a glass of red wine.
1
Grease the beef with olive oil (can be replaced with any vegetable oil, but it is important that it is refined).
- Marbled beef: 400 g
- Refined olive oil: 2 tablespoons
2
Place the meat on the grill pan and fry on high heat for about 2 minutes.
3
Sprinkle the meat with a mix of ground peppers and flip it.
- Ground pepper mix: 1 teaspoon
4
After a couple of minutes, flip again and reduce the heat to medium.
5
Close the lid, reduce the heat a bit more, and cook for at least 12 minutes.
6
Before removing from heat, check readiness by lightly cutting the most prominent part of the meat; if the juice is bright red, it needs to cook a bit longer under the lid.
7
Once the steak is ready, place it on a plate. Take butter and spread it on the cooked meat on both sides.
- Butter: 1 tablespoon
8
Cover the plate with foil (shiny side down) for 5 minutes.
9