Steak in a frying pan

1 serving

15 minutes

The recipe was shared with us by Pavel Potseluev, butcher and brand chef of the restaurant "‎Lust for Blood".‎

Energy value per serving

• Calories: 595
• Proteins: 63g
• Fats: 35g
• Carbohydrates: 0g

Ingredients

• Beef Ribeye: 350 g
• Sea salt: to taste
• Black peppercorns: to taste
• Vegetable oil: 10 ml
• Butter: 40 g

Cooking steps

1. Prepare all the ingredients.

2. In a mortar, crush the pepper: there's no need to grind it to dust; rather, it's better if the spicy pepper grains are noticeable when you bite.

   Required ingredients:

   • Black peppercorns:  to taste

3. If there is moisture on the surface of the steak, pat it dry with a paper towel.

4. Heat a large heavy-bottomed skillet over medium-high heat until a light white smoke rises. While the skillet heats up, salt the steak on both sides with 3-4 grams of salt for a 350-gram steak. Rub the steak with pepper to taste, then brush it with vegetable oil.

   Required ingredients:

   • Sea salt:  to taste
   • Black peppercorns:  to taste
   • Vegetable oil: 10 ml

5. Place the steak on a hot skillet (better to put it closer to the edge than in the center), no oil is needed, the fat in the meat and on the surface of the steak is enough. Fry for about 1 minute until a golden crust forms.

   Required ingredients:

   • Beef Ribeye: 350 g

6. Flip the steak and place it on the part of the pan where it hasn't been cooked yet; the surface temperature there is higher, and the meat will cook better. Cook for another 30-40 seconds until a similar golden crust forms. Then flip the meat every 10 seconds, frying the steak for another minute.

7. Transfer the steak to a clean board and measure its internal temperature. The steak's temperature should be 45–55 degrees: 45 degrees is medium rare, 50 degrees is medium, and 55 degrees is medium well. At this stage, the steak's temperature will likely be around 40 degrees—this is rare doneness; those who prefer it lightly cooked can stop cooking.

8. To bring the steak to the desired temperature, reheat the pan and place the steak on it, adding butter.

   Required ingredients:

   • Butter: 40 g

9. Once the butter melts, turn off the heat, tilt the pan, and use a spoon to collect the butter and drizzle it over the steak several times. This is needed for an even more golden and aromatic crust on the meat. Additional frying with butter should take about 30 seconds.

10. Remove the steak from the pan and let it rest for 2 minutes.

11. Slice the steak with a sharp knife, season with salt and pepper if desired. Serve immediately.

    Required ingredients:

    • Sea salt:  to taste
    • Black peppercorns:  to taste