Pan-seared ribeye steak with butter and thyme | Tender steak
(0)
10 min
Quick
Sezamo
O friptură suculentă de vită la tigaie, scăldată într-un unt spumos infuzat cu usturoi rumenit și cimbru aromat. Secretul unei fripturi perfecte, cu crustă crocantă și miez fraged rozaliu, ca la restaurant.
Ingredients
Preparation method
Meat preparation
Take the beef steaks out of the refrigerator at least 30 minutes before cooking so they reach room temperature. Pat the meat thoroughly dry on both sides with paper towels to remove any excess moisture.
Generously season the meat on both sides with sea salt and freshly ground black pepper, gently massaging it so the seasonings adhere to the surface. Crush the garlic cloves with the flat side of a knife, leaving the skins on so they do not burn.
Pan-cooking and butter basting
Heat a heavy cast-iron skillet over medium-high heat. Add the extra virgin olive oil and let it heat up well until it begins to smoke very lightly.
Chef's tip
For a perfectly crispy crust, the meat must be completely dry before going into the pan. If the pan is not hot enough, the meat will steam instead of browning.
Do not skip the resting step! Slicing into the meat immediately after cooking will cause all the delicious juices to run out, leaving the steak dry.
15 min
Under an hour
