3000+ Mini Cooking Recipes

Ingredients

• 2 pieces Beef Steak (ribeye or sirloin) (about 250 g each, trimmed)
• 1 tsp Salt (Kosher or sea salt)
• ½ tsp Black Pepper (Freshly ground)
• 2 sprigs Fresh Rosemary (Leaves stripped from stems)
• 2 cloves Garlic Cloves (minced)
• ½ cup Onion (finely diced)
• 2 tbsp Red Wine (dry, optional)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Oyster Sauce
• 2 tbsp Unsalted Butter (cut into cubes)
• 2 tbsp Cooking Oil (high‑smoke‑point oil (e.g., canola or grapeseed))
• 2 medium Potatoes (peeled and cut into 1‑inch cubes)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Season and Marinate the Steak

   Pat the steaks dry, sprinkle both sides with salt, pepper, and the stripped rosemary leaves. Press the herbs into the meat and let rest at room temperature for 20 minutes.

   Time: PT20M

2. Prepare the Potatoes

   Wash, peel and cut the potatoes into 1‑inch cubes. Place them in a pot of cold salted water, bring to a boil, and cook until just tender, about 10 minutes. Drain in a colander.

   Time: PT15M

   Temperature: Boiling

3. Make the Garlic‑Rosemary Butter Sauce

   Heat the cast‑iron skillet over medium‑high heat, add cooking oil, then sauté the diced onion and minced garlic until fragrant, about 2 minutes. Add red wine, Worcestershire sauce, and oyster sauce; stir and let simmer for 2 minutes.

   Time: PT5M

   Temperature: Medium‑high

4. Sear the Steak

   Increase heat to high. Add butter to the skillet; once melted and foaming, place the steaks in the pan. Sear 3‑4 minutes per side for medium‑rare, basting continuously with the melted butter using a spoon. During the last minute, add the remaining rosemary sprig and a smashed garlic clove; tilt the pan and spoon butter over the meat.

   Time: PT8M

   Temperature: High

5. Finish the Potatoes

   While the steak rests, return the drained potatoes to the skillet (or a separate pan) with a little butter, salt, and pepper. Toss and fry for 5 minutes until golden and crisp.

   Time: PT5M

   Temperature: Medium

6. Rest and Plate

   Transfer the steaks to a plate, loosely cover with foil, and let rest for 5 minutes. Slice against the grain, drizzle the pan sauce over the meat, and serve alongside the buttery potatoes. Garnish with chopped parsley.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g