Perfect Beef Steak
Main Dishes | European cuisine
⏳ Time
15 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
The best types of beef are considered to be Hereford and Angus, with the most valuable being pure meat — Certified Angus Beef. In my case, I used a flank cut of beef. For more details on types of steaks, see the history. The meat should be prepared properly. This means that if you take it out of the refrigerator (not the freezer), it should breathe for at least half an hour at room temperature. Just imagine if you were moved from the Arctic to the Sahara: you would tense up and your veins would be hard and dry. The same effect happens with meat thrown onto a pan straight from the refrigerator.
Ingredients
- Steaks - 2 pieces
- Olive Oil - to taste
- Fresh Rose Hips - 1 bunch
- Garlic - 1 clove
- Butter - 0.4 oz
- Lemon - 1 piece
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Place a grill pan (or a regular pan) on the heat. We won't need to add any oil; the pan will just heat up for about 5 minutes.
Step 2
Take the meat cut into steaks (only meat from young bulls aged from one to one and a half years of certain breeds is suitable for a quality dish).
Step 3
Place the meat on a plate, sprinkle with coarse sea salt and pepper to taste. Then drizzle lightly with olive oil. Do this on each side. Let it sit for about 5 minutes.
Step 4
Put the steaks on the hot pan. Cooking tongs are best for this job. Sear for 1–2 minutes and flip to the other side. Now, here’s the interesting part: the degree of doneness will depend on how long you sear each side. About a minute and a little more on each side will give you RARE. The number of flips the meat undergoes is a matter of your preference for doneness.
Step 5
Take a clove of garlic and cut it in half. Prepare a piece of butter.
Step 6
On the last flips, rub the meat with the garlic clove, then rub it with butter and tap it with a rosemary whisk. You might ask, can this affect the flavor of the meat? Of course, it can (see the history), and believe me, the aroma at this moment will also not leave you indifferent. Repeat this step on the other side, flipping the meat in the pan.
Step 7
Place the meat on a clean plate, drizzle with olive oil, and let it rest for about 5 minutes. You will see how the meat juices mix with the olive oil. The amount and clarity of the juice depend on the degree of doneness. In my case, I made it medium well, as I don't fully trust the suppliers from the neighboring supermarket. If you know your butcher well and trust the quality of the product, then rare or medium rare is the best choice, but as they say, tastes vary...
Step 8
Slice the steak into small pieces and transfer to a clean plate (you can leave it whole).
Step 9
In the mixture of meat juice and olive oil, add literally 6 drops of lemon juice and mix well. Drizzle the resulting mixture over your steak. You can garnish with a sprig of rosemary.
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