Black Angus steak in a frying pan
2 servings
12 minutes
Black Angus steak is a culinary masterpiece reflecting sophistication and depth of flavor. The origins of this dish trace back to premium meat traditions where quality marbled beef cuts are valued for tenderness and rich taste. This recipe allows the natural juiciness of the meat to shine through, enriched with the aroma of spices and butter. Sumac adds a subtle tanginess, while fragrant herbs combined with lemon juice provide delicate Mediterranean flavor notes. Grilling creates an appetizing crust while keeping the inside tender. It is served with spicy chili that adds zest and completes the flavor composition. This steak is perfect for a cozy dinner atmosphere, highlighting the value of simple yet impeccable combinations.
1
Place the steak on foil and brush with olive oil.
- Olive oil: 1.5 tablespoon
2
Season with sumac on both sides.
- Sumac: 1.5 teaspoon
3
Wrap in foil and let marinate for half an hour.
4
In a deep bowl, combine the dry herbs and melted butter.
- Herbes de Provence: 0.5 teaspoon
- Marjoram: 0.5 teaspoon
- Butter: 10 g
5
Add lemon juice and mix.
- Lemon juice: 1 teaspoon
6
Place the meat on a dry hot grill pan.
7
Once the bottom side is browned, flip it.
8
After 3-4 minutes, reduce the heat and flip. Brush with the resulting sauce.
- Butter: 10 g
9
Cover with a lid and fry to the desired doneness.
10
Once the steak reaches the desired doneness, transfer it to a plate.
11
Fill with chili sauce and serve.
- Chili sauce: to taste
