afoona
Steak à la Minute with Butter and Herbs
Meat

Steak à la Minute with Butter and Herbs

A quick restaurant-style steak — a perfect crust outside, pink and juicy inside, with the rich aroma of butter, garlic and herbs

⏱ 15 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Take the rib-eye steaks out of the fridge 30 minutes before searing.
  2. 2
    Sprinkle the coarse salt and black pepper generously over both sides of the rib-eye steaks.
  3. 3
    Heat a heavy pan over very high heat, until it starts to smoke, and add the olive oil.
    ⚙ Greased Flat PanStoveFrying pan
  4. 4
    Sear the rib-eye steaks 2–3 minutes per side.
    Stove
    💡Don't move the meat until the underside is browned: it releases from the pan on its own, and the crust stays on it.
  5. 5
    Add the butter, garlic, thyme and rosemary to the pan and spoon the melted butter over the rib-eye steaks again and again, until the garlic is golden.
    Stove
  6. 6
    Let rest 5 minutes and slice against the grain.
    KnifeCutting board
    💡Flank and other fibrous cuts are sliced thinly against the grain: that way each slice is short and tender, not chewy like rubber.
369calories
24 gprotein
5 gcarbs
31 gfat
● protein 25%● carbs 5%● fat 70%

Per serving (152 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

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