Top blade steak with rosemary
2 servings
25 minutes
Rosemary 'Top Blade' steak is a true delight for lovers of juicy meat. This recipe comes from British cuisine, where the deep, rich flavor of beef and the harmonious blend of spices are appreciated. The top blade, known for its tenderness, develops an appetizing crust when seared in a hot pan. Black pepper and sea salt enhance the natural flavor of the meat, while butter makes it even softer and juicier. Fresh rosemary sprigs add a subtle woody aroma that unfolds during the final cooking stage. After a brief rest in foil, the steak absorbs juices and spices, becoming an ideal choice for a festive dinner or cozy evening at home.
1
Prepare the ingredients.
2
Grease the steaks with oil.
- Butter: 2 tablespoons
3
Season the meat with black pepper (only on one side).
- Quatre epices: pinch
4
Add coarse salt.
- Coarse sea salt: to taste
5
Place the steaks with the spices down on a hot grill pan.
6
After 3 minutes, flip the meat and continue frying for 2 minutes on high heat.
7
Flip the steaks again to create a grill pattern.
8
After 2 minutes, flip the steaks and grill for another 2 minutes.
9
Cover the meat with a lid, reduce the heat, and cook to the desired doneness.
10
Once ready, remove from heat and pour the juice released from the meat.
11
Place the steaks on foil.
12
Grease with butter on both sides.
- Butter: 2 tablespoons
13
Place rosemary sprigs on the steaks.
- Fresh rosemary: 4 pieces
14
Wrap the meat and leave it for 10 minutes.
15
Unwrap the foil and remove the rosemary.
- Fresh rosemary: 4 pieces
