Steak de vita – Medium/Beef steak – Medium
Ingrediente:
· 2 bucati de antricot sau muschi de vita (200-250 grame fiecare, grosime 3 cm, latime cat o palma);
· 2 linguri de ulei;
· 1 crenguta de rozmarin;
· 2 catei de usturoi (zdrobiti fara coaja);
· 30 grame unt (rece, taiat cubulete);
· sare grunjoasa;
· piper negru proaspat macinat.
Timp de preparare: 15 minute
Portii: 2
Mod de preparare:
Scoateti steak-urile din frigider cu 30 minute inainte, pentru a ajunge la temperatura camerei si uscati-le bine cu servetele de hartie. Condimentati cu sare pe ambele parti. Preincalziti cuptorul la 200°C. Incingeti tigaia pe foc mare 2-3 minute, adaugati uleiul si puneti carnea fara sa o miscati 2 minute pe fiecare parte pentru crusta. Reduceti focul la mediu, adaugati untul, rozmarinul si usturoiul, apoi inclinati tigaia si stropiti carnea cu unt topit timp de 1 minut pe fiecare parte. Transferati steak-urile in tava si coaceti la cuptor timp de 7 minute. Scoateti carnea, adaugati piper negru proaspat macinat pe fiecare parte si acoperiti-o cu folie de aluminiu. Lasati-o sa se odihneasca 7 minute inainte de servire.
Bon Appétit!
Ingredients:
· 2 beef ribeye or tenderloin steaks (200-250 grams each, 3 cm thick, palm-sized width);
· 2 tablespoons oil;
· 1 sprig of rosemary;
· 2 garlic cloves (crushed, peeled);
· 30 grams of cold butter (cut into cubes);
· coarse salt;
· freshly ground black pepper.
Preparation time: 15 minutes
Servings: 2
Method of preparation:
Remove the steaks from the fridge 30 minutes in advance to reach room temperature and pat them dry with paper towels. Season generously with coarse salt on both sides. Preheat the oven to 200°C. Heat a skillet over high heat for 2-3 minutes, add the oil, and place the steaks without moving them for 2 minutes on each side to form a crust. Reduce heat to medium, add the butter, rosemary, and garlic, then tilt the pan and baste the steaks with the melted butter for 1 minute per side. Transfer the steaks to an ovenproof dish and bake for 7 minutes. Remove from the oven, season each side with freshly ground black pepper, cover with aluminum foil, and rest for 7 minutes before serving.
Bon Appétit!