Preparing a good pan-seared beef steak might seem difficult, but by following some precise tips, you will avoid mistakes and achieve a delicious dish!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 425.80 (Kcal)
- Carbohydrates 0.11 (g) of which sugars 0.11 (g)
- Proteins 42.08 (g)
- Fat 27.01 (g) of which saturated 6.09 (g)of which unsaturated 2.94 (g)
- Fibers 0.00 (g)
- Sodium 582.07 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 2 beef steak
- 1 tbsp butter (optional)
- 1 drizzle extra virgin olive oil
- to taste salt
Tools
- 1 Pan 10 inches
Procedure
The first secret to a good pan-seared steak is to use the meat at room temperature, so I recommend taking it out of the fridge at least 30 minutes before cooking (better 1 hour).
First, place a non-stick pan on high heat and let it heat up well. Once hot, you can add a knob of butter and a drizzle of olive oil along with a sprig of rosemary.
The oil and butter are used to flavor the meat; first, you need to heat them with the rosemary to absorb the aromas.
When the butter is melted, place the meat in to cook. It is important that it sears upon contact with the pan, sealing the juices inside.
A couple of minutes on high heat per side is enough
When the first side has a brown crust, it’s time to flip the meat. Use the butter to keep the steak moist and to prevent it from losing its internal juices.
It only takes a few minutes for a rare cook. If you want medium or well-done, slice the meat and continue cooking.
Salt should be added only after cooking is complete and after allowing the steak (still whole) to rest for 3-4 minutes under foil.
This step allows the meat’s juices, which have concentrated in the center, to distribute throughout its surface.
Now that the rosemary steak is cooked, you can salt it, slice it (if you haven’t already), and serve it with seasonal vegetables sautéed in a pan.
Your pan-seared steak is ready!
Plating Tips
Serve the rosemary steak hot with a drizzle of extra virgin olive oil, coarse salt (perhaps flakes), and a side of seasonal vegetables.
Wine Pairing for Rosemary Steak:
I recommend serving this dish with a full-bodied red wine that can enhance the meat’s flavors. For example, you can pair it with a Lambrusco or Schiava from Trentino.
