Composition / ingredients
Step-by-step cooking
Step 1:
Remove the steaks in advance from the refrigerator and packaging, let them warm up. Season with salt and pepper on both sides.
Step 2:
Heat the pan to a haze, add 1 tbsp sunflower oil and put the steaks in the pan.
Step 3:
Fry for a minute on each side.
Step 4:
If there is a fat edge (like a rib eye steak, for example) - put the steaks on their side and lean against the wall of the pan.
Step 5:
Keep it tilted, let the fat melt.
Step 6:
Continue frying for a minute on each side, turning each time. Add crushed garlic and thyme.
Step 7:
Add butter and another spoonful of sunflower. Pour the juice over the steaks and fry until the desired roasting. Soft - with blood, harder - medium roast, and well elastic - good roast. If the meat is hard - the steak is overcooked, you can send it to goulash (if anything).
Step 8:
Put the steaks to rest on a board, and then cut into slices.
Have fun!
Calorie content of the products possible in the composition of the dish
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
