Butcher's Steak
1 serving
15 minutes
The butcher's steak is an embodiment of simplicity and flavor, originating from American cuisine. This meat delicacy got its name from the tradition of butchers keeping the best cuts of beef for themselves. Its juiciness and rich taste are achieved through quick searing over high heat, followed by a gentle resting in foil with aromatic spices. A blend of ground peppers and Himalayan salt gives the steak a deep flavor, while butter and thyme fill it with a refined aroma. It is served on a bed of crispy salad leaves, adding freshness. This steak pairs perfectly with a glass of red wine or light sides that highlight its rich taste. An ideal choice for those who appreciate robust meat flavor and tender texture.
1
Let the steak breathe at room temperature for 5-10 minutes.
2
Brush the steak with olive oil on all sides.
- Olive oil: 1 tablespoon
3
Place the steak on a heated skillet. Sear on high heat for 2-3 minutes.
- Beef steak: 200 g
4
Prepare a sheet of foil.
5
Flip the steak and cook for another 2-3 minutes, reducing the heat slightly.
6
Place the steak on foil.
7
Season with a pepper mix.
- Ground pepper blend: pinch
8
Place butter and a sprig of thyme on top. Add salt.
- Butter: 15 g
- Thyme: 2 sprigs
- Pink Himalayan salt: pinch
9
Cover with foil and let the steak rest for 5 minutes.
10
Place the steak on a bed of salad leaves and serve.
- Iceberg lettuce: to taste
