Полный ГАЙД по СТЕЙКАМ за 73 секунды!

Ingredients

• 2 pieces Steak (ribeye, strip, or filet mignon) (about 250 g each, room temperature, no washing)
• 1 tsp Kosher Salt (Season both sides)
• 1 tsp Freshly Ground Black Pepper (Season both sides)
• 2 tbsp Refined Vegetable Oil (high smoke point) (Canola, grapeseed, or sunflower oil)
• 3 sprigs Fresh Rosemary Sprigs (For the rosemary wreath and aroma)
• 1 tbsp Unsalted Butter (Optional, for basting at the end)

Instructions

1. Bring Steak to Room Temperature and Pat Dry

   Remove the steaks from the refrigerator, let them sit for a few minutes, then pat both sides dry with paper towels to remove surface moisture.

   Time: PT5M

2. Season the Steaks

   Generously sprinkle kosher salt and freshly ground black pepper on both sides of each steak.

   Time: PT2M

3. Preheat the Skillet and Add Oil

   Place the cast‑iron skillet over high heat. When it’s very hot, add the refined vegetable oil and let it shimmer.

   Time: PT5M

4. Sear the Steaks

   Lay the steaks in the hot pan without moving them. Cook for 3 minutes on the first side, then flip with tongs and cook another 3 minutes on the second side for a medium‑rare level (adjust to 5 min per side for well‑done).

   Time: PT6M

5. Add Rosemary Wreath

   During the last minute of searing, tuck the rosemary sprigs into the oil around the steak. Optionally, add a tablespoon of butter and baste the meat.

   Time: PT1M

6. Rest the Steak in Foil

   Transfer the steak to a sheet of aluminum foil, loosely wrap, and let it rest for the same number of minutes you cooked each side (e.g., 3 min). This redistributes the juices.

   Time: PT3M

7. Slice and Serve

   Unwrap, slice the steak against the grain, arrange on plates, and drizzle any remaining pan juices. Garnish with the rosemary sprig if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

0 g

Fat

25 g

Fiber

0 g