Proper beef steak
2 servings
15 minutes
A proper beef steak is the embodiment of true mastery in meat preparation. This recipe reveals all the nuances of European cuisine, where the quality of ingredients and cooking methods play a crucial role. The origins of the steak trace back to old Europe, where meat processing traditions have been perfected. It is made from young bullock, giving the dish a tender texture and rich flavor. First, the meat is carefully seasoned with sea salt and black pepper, then seared in a hot pan to the desired doneness. Final touches include garlic, rosemary, and butter that deepen the flavor even more. The finishing touch is drops of lemon juice that harmoniously complement the steak's juiciness. This dish is a true celebration of taste, perfectly paired with a glass of red wine and grilled vegetables.
1
Place a grill pan (or a regular pan) on the fire. We won't need to add any oil; the pan will just heat on the fire for about 5 minutes.
2
Take meat cut into steaks (only meat from young bulls (from 1 to 1.5 years old) of certain breeds is suitable for a quality dish).
3
Place the meat on a plate, season with coarse sea salt and pepper to taste. Then drizzle with a little olive oil. Do this on each side. Let it sit for about 5 minutes.
- Sea salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: to taste
4
Place the steaks on a hot skillet. Cooking tongs are best for this job. Fry for 1-2 minutes and flip to the other side. Now the interesting part: the degree of meat doneness depends on how many times you sear each side. About a minute and a bit on each side gives you RARE. How many flips the meat makes is a matter of your preferred doneness.
- Beef steak: 2 pieces
5
Take a clove of garlic and cut it in half. Prepare a piece of butter.
- Garlic: 1 clove
- Butter: 10 g
6
In the latest revolutions, we rub the meat with a clove of garlic, then rub it with oil and tap it with a rosemary whisk. You might ask if this can affect the taste of the meat. Of course, it can (see history), and believe me, the aroma in the forge at that moment will also not leave you indifferent. Repeat this step on the other side by flipping the meat in the pan.
- Garlic: 1 clove
- Butter: 10 g
- Fresh rosemary: 1 bunch
7
Place the meat on a clean plate, drizzle with olive oil, and let it rest for about 5 minutes. You will see the meat juice mixing with the olive oil. The amount and clarity of the juice depend on the doneness level. In my case, I made it medium well because I don't fully trust the suppliers from the nearby supermarket. If you know your butcher well and have no doubts about the product quality, then rare or medium rare is the best choice, but as they say about tastes...
- Extra virgin olive oil: to taste
8
Cut the steak into small pieces and transfer to a clean plate (you can leave it whole).
9
Add literally 6 drops of lemon juice to the mixture of meat juice and olive oil and mix well. Pour the resulting mixture over your steak. You can garnish with a sprig of rosemary.
- Lemon: 1 piece
- Fresh rosemary: 1 bunch