Marbled beef with rosemary
2 servings
25 minutes
Marbled beef with rosemary is a gastronomic poem embodying the art of European cuisine. This recipe is rooted in traditions where quality meat becomes the center of a flavor symphony. Marbled beef infused with the aromas of fresh rosemary takes on a subtle woody-cream hue. Sea salt reveals the meat's natural juiciness, while a blend of peppers adds spicy accents. The cooking process transforms an ordinary steak into a culinary masterpiece: a hot skillet gives it an appetizing crust, and gentle steaming in foil perfects the flavor. When serving, rosemary sprigs can be left to highlight the dish's elegance. This steak is an ideal choice for dinner accompanied by a glass of red wine and conversations about beauty.
1
Prepare the ingredients.
2
Leave the meat at room temperature for 20 minutes to let it 'breathe'.
3
Season the meat with spices.
- Ground pepper mix: to taste
4
Add sea salt on top.
- Coarse sea salt: to taste
5
Send to the hot grill pan with spices down.
- Marbled beef: 450 g
6
After 2 minutes, flip and continue frying on high heat.
7
Flip the steaks again as a crust forms.
8
Flip after a minute to form a grill pattern.
9
After 1-2 minutes, cover with a lid and reduce the heat.
10
After 10 minutes (depending on the chosen degree of doneness), remove from heat and drizzle with the released juice.
11
Place the meat in foil (shiny side up).
12
Grease the meat with butter.
- Butter: 2 tablespoons
13
Place rosemary sprigs on the steaks.
- Fresh rosemary: 4 sprigs
14
Cover the meat with foil for 10 minutes.
15
Unwrap the foil and place the meat on a plate; rosemary can be left as a decoration.