Tender Beef Steak
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 entrecôte or beef fillet (approx. 250 g per person)
- 25 g palm fat or oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Take the steak out of the refrigerator 2 hours before roasting so that it reaches room temperature and the heat can be distributed better.
- Heat an iron or stainless steel pan with the fat as hot as possible. Add the steak and fry for 1 - 2 minutes on each side (depending on the thickness). Then place the steak on the grid of the oven preheated to 80 ° C. It stays there for about 30 minutes.
- Determine the desired condition through the pressure test (English / medium / through). Then place the steak on a wooden board for 5 - 10 minutes and finally heat it again briefly on both sides in the pan and season with (sea) salt and pepper. A green salad and (homemade) fries go well with it.
- This method makes the meat nice and tender. But be careful: do not use cheap meat. It is not hung and full of water. Ideally it should be hung for 4 - 6 weeks.
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