Como cocinar carne con Tanjiro y su..Novia?? 🤣🤣

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

1. 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

2. Preheat the Skillet

   Place the heavy skillet over medium‑high heat and let it get hot, about 2 minutes.

   Time: PT2M

3. 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

4. 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

5. Rest the Steaks

   Transfer the steaks to a plate, loosely cover with foil, and let rest for 5 minutes.

   Time: PT5M

6. 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

7. 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

8. 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