Como cocinar carne con Tanjiro y su..Novia??
Como cocinar carne con Tanjiro y su..Novia?? 🤣🤣 is a easy American recipe that serves 2. 460 calories per serving. Recipe by TANJIVERSO VR on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $26.85 total, $13.43 per serving
Ingredients
- 2 pieces Beef Ribeye Steak (about 8 oz each, trimmed, brought to room temperature)
- 1 tsp Kosher Salt (for seasoning the steak)
- ½ tsp Ground Black Pepper (freshly ground, for seasoning the steak)
- 1 tbsp Olive Oil (for searing the steak)
- 1 tbsp Unsalted Butter (optional, for basting the steak at the end of cooking)
- 2 cups Romaine Lettuce (washed and torn into bite‑size pieces)
- 1 medium Tomato (sliced)
- 1 tsp Lemon Juice (for simple salad dressing)
Instructions
Season the Steaks
Pat the steaks dry with paper towels, then sprinkle both sides evenly with kosher salt and freshly ground black pepper.
Time: PT5M
Preheat the Skillet
Place the heavy skillet over medium‑high heat and let it get hot, about 2 minutes.
Time: PT2M
Sear the Steaks
Add 1 tbsp olive oil to the skillet, then lay the steaks in the pan without crowding. Cook 4 minutes without moving, then flip and cook another 4 minutes for medium‑rare.
Time: PT8M
Baste with Butter (Optional)
Add 1 tbsp unsalted butter to the pan, tilt the pan and spoon the melted butter over the steaks for 1 minute.
Time: PT1M
Rest the Steaks
Transfer the steaks to a plate, loosely cover with foil, and let rest for 5 minutes.
Time: PT5M
Prepare the Salad
While the steak rests, wash the lettuce, tear into bite‑size pieces, slice the tomato, and place everything in a mixing bowl.
Time: PT5M
Dress the Salad
Drizzle 1 tbsp olive oil and 1 tsp lemon juice over the salad, season with a pinch of salt and pepper, then toss gently.
Time: PT2M
Plate and Serve
Arrange the rested steak on a plate, add the tossed salad on the side, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 32 g
- Carbohydrates
- 8 g
- Fat
- 28 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, High‑Protein, Low‑Carb
Allergens: Dairy
Ingredient Substitutions
- Instead of Beef Ribeye Steak: Sirloin steak, Strip steak, Flank steak
- Instead of Kosher Salt: Sea salt, Table salt
- Instead of Ground Black Pepper: White pepper, Cayenne pepper (use sparingly)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Unsalted Butter: Ghee, Margarine
- Instead of Romaine Lettuce: Mixed greens, Iceberg lettuce
- Instead of Tomato: Cherry tomatoes (halved), Cucumber slices
- Instead of Lemon Juice: Vinegar (white wine or apple cider), Lime juice
Equipment Needed
- Heavy Skillet (Cast‑Iron or Stainless Steel)
- Tongs
- Chef’s Knife
- Cutting Board
- Mixing Bowl
- Plate
- Meat Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Season the steaks thoroughly before cooking.
- Sear the steaks without moving them to develop a crust.
- Allow the steaks to rest before slicing or serving.
Chef Tips from the Video
- Pat the steak dry and season just before cooking for the best crust.
- Add a knob of butter at the end of cooking and baste for extra flavor.
- Resting the steak is essential; it keeps the juices inside.
- Slice the steak against the grain for maximum tenderness.
Troubleshooting
Steak is overcooked and dry.
Reduce cooking time per side, use a meat thermometer to pull the steak at 130°F (54°C) for medium‑rare, and always let it rest.
Steak sticks to the pan.
Make sure the pan is fully pre‑heated and the steak surface is dry before adding oil.
Salad becomes soggy.
Dry lettuce thoroughly after washing and dress the salad just before serving.
Storage
Refrigerator: Store cooked steak in an airtight container for up to 3 days. Salad can be kept separate for 1 day.
Freezer: Raw seasoned steaks freeze well for up to 2 months. Do not freeze the fresh salad.
Room temperature: Do not leave cooked steak or salad at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steaks up to 2 hours ahead and keep refrigerated; bring to room temperature before cooking.
- Wash and dry lettuce ahead of time, store in a sealed bag with a paper towel to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of steak in Latin American cuisine?
Steak, especially grilled or pan‑seared cuts, is a staple in many Latin American countries where cattle ranching is historic. It often appears in celebrations, as a centerpiece of family meals, and is paired with fresh salads or chimichurri sauces.
What are the traditional regional variations of steak dishes in South American cuisine?
In Argentina and Uruguay, steak is commonly served as "asado" over an open fire with chimichurri. In Brazil, "picanha" is grilled and sliced thin. Mexico features "carne asada" marinated with citrus and spices. Each region adds its own marinades and side salads.
How is a simple steak and salad traditionally served in Argentine households?
Typically, a well‑seasoned steak is cooked to the desired doneness, rested, and sliced. It is served alongside a fresh salad of lettuce, tomato, and sometimes onions, dressed lightly with olive oil and lemon or vinegar.
What occasions or celebrations is steak commonly associated with in Latin American cultures?
Steak is a popular choice for birthdays, family gatherings, national holidays like Independence Day, and weekend "asado" parties where friends gather around a grill.
What authentic ingredients are used in a classic Latin American steak salad versus acceptable substitutes?
Authentic ingredients include high‑quality beef, fresh lettuce, ripe tomatoes, olive oil, and citrus juice. Substitutes can be any leafy green, cucumber instead of tomato, or a splash of vinegar if lemon is unavailable.
What are the most common mistakes to avoid when making pan‑seared steak at home?
Common errors include cooking the steak from a cold state, overcrowding the pan, moving the steak too often, and not letting it rest. Each of these can result in a lack of crust or dry meat.
Why does this recipe use a hot skillet and a short sear instead of grilling the steak?
A hot skillet creates a rapid Maillard reaction, giving a deep crust in minutes, which is ideal for indoor cooking and ensures consistent doneness without the need for a grill.
Can I make this steak and salad ahead of time and how should I store each component?
Season the raw steaks up to 2 hours ahead and keep them refrigerated. Cooked steak can be stored in an airtight container for up to 3 days and reheated gently. The salad should be dressed just before serving and kept refrigerated for 1 day.
What texture and appearance should I look for when the steak is properly seared?
A well‑seared steak has a deep, caramelized brown crust, no gray edges, and a juicy pink interior. The surface should be slightly crisp, and the meat should release easily from the pan.
What does the YouTube channel TANJIVERSO VR specialize in?
The YouTube channel TANJIVERSO VR focuses on light‑hearted, immersive cooking demonstrations often featuring playful banter and quick, approachable recipes for everyday home cooks.
How does the YouTube channel TANJIVERSO VR's approach to cooking differ from other cooking channels?
TANJIVERSO VR blends humor with straightforward cooking steps, using a virtual‑reality aesthetic that emphasizes visual engagement while keeping recipes simple and accessible, unlike many channels that focus on elaborate techniques.
Last updated: August 28, 2026
