Steak
2 servings
00h 15min
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A proper steak is made from beef. It should be free of sinews, and if the meat is on the bone, the steak gains an extra aroma. The thick edge is the best choice. The meat should be cut across the grain so that heat penetrates evenly.
Author
Gourmania
INGREDIENTS
Beef
2.00 piece
Salt
1.00 to taste
Freshly ground black pepper
1.00 to taste
Butter
1.00 to taste
INSTRUCTION
1
Rinse the beef and pat it dry, then cut it across the grain into pieces about 2–3 cm thick.
2
Melt butter in a skillet.
3
Generously season the meat with salt and pepper on both sides.
4
Sear the steaks for 3, 4, or 5 minutes per side, depending on the desired level of doneness (rare, medium, or well‑done, respectively).
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