Ribeye steak with black pepper
4 servings
45 minutes
The recipe is taken from Nika Ganich's book "Geography to taste. Estonia.
Calories748.6kcal
Proteins62.2grams
Fats39.8grams
Carbohydrates38grams
1
Cut the beef into medium-sized pieces. Salt it and let it sit for 20 minutes. Dice the onion.
- Entrecote (rib steak): 800 g
- Salt: to taste
- Onion: 2 heads
2
Prepare the sauce. Place black pepper in a pot, add butter. When the butter melts, add ketchup, Worcestershire sauce, and sugar. Simmer on the stove for 15-20 minutes.
- Ground black pepper: 18 g
- Butter: 80 g
- Ketchup: 300 g
- Worcestershire sauce: 30 g
- Sugar: 45 g
3
Heat the wok to maximum temperature, add olive oil. Fry the meat to desired doneness. Add chopped onion and fry for 1 minute. Add 0.5 liters of water and immediately drain (to remove excess oil). Remove the meat and onion from the wok, pour in the sauce and return the meat and onion.
- Olive oil: to taste
- Entrecote (rib steak): 800 g
- Spring onion: 50 g
- Onion: 2 heads
4
Serve with boiled rice.
- Olive oil: to taste
