Pan-seared medium-rare steak - so easy! Even budget-friendly cuts turn out incredibly juicy with this technique. You'll love it!
Ingredients
1 servings- Steak (1.0–1.5 cm thick; beef sirloin or rump recommended)optional
- Beef fat1 piece
- ★Magic salt (or salt and black pepper)to taste
- ★Garlic powdera pinch
Directions
20 min- 1
Bring the steak to room temperature. Just before cooking, sprinkle both sides with the ★ Magic salt to taste and ★ garlic powder a pinch.
- 2
Heat the skillet over high heat until smoke begins to rise slightly - you'll know it's ready.
- 3
Add the beef fat to the skillet and let the oil spread evenly. The beef fat flavor makes even inexpensive cuts taste delicious.
- 4
Place the steak in the skillet and sear over high heat until one side is browned. Flip the meat.
- 5
Cover the skillet with a lid and reduce heat to low.
- 6
After 2 minutes 40 seconds of simmering with the lid on, turn off the heat and remove the steak immediately.
- 7
Transfer the meat to a cutting board and let it rest for 1 minute to seal in the juices.
- 8
Slice the steak and plate on a warmed dish.
- 9
Top with steak sauce and garnish with sides. Enjoy!
Tips
For steaks just under 1 cm thick, steam with the lid on for 2 minutes to achieve medium-rare. For steaks 1.5–2 cm thick, steam for 3 minutes. Don't cut immediately after cooking—let the meat rest for 1 minute so the juices stay trapped inside, resulting in a much juicier steak.
Nutrition
Per serving- Calories350 kcal
- Protein28 g
- Fat24 g
- Carbs1 g
- Sodium1.2 g
Pan-seared medium-rare steak - so easy! Even budget-friendly cuts turn out incredibly juicy with this technique. You'll love it!
Ingredients
1 servings- Steak (1.0–1.5 cm thick; beef sirloin or rump recommended)optional
- Beef fat1 piece
- ★Magic salt (or salt and black pepper)to taste
- ★Garlic powdera pinch
Directions
20 min- 1
Bring the steak to room temperature. Just before cooking, sprinkle both sides with the ★ Magic salt to taste and ★ garlic powder a pinch.
- 2
Heat the skillet over high heat until smoke begins to rise slightly - you'll know it's ready.
- 3
Add the beef fat to the skillet and let the oil spread evenly. The beef fat flavor makes even inexpensive cuts taste delicious.
- 4
Place the steak in the skillet and sear over high heat until one side is browned. Flip the meat.
- 5
Cover the skillet with a lid and reduce heat to low.
- 6
After 2 minutes 40 seconds of simmering with the lid on, turn off the heat and remove the steak immediately.
- 7
Transfer the meat to a cutting board and let it rest for 1 minute to seal in the juices.
- 8
Slice the steak and plate on a warmed dish.
- 9
Top with steak sauce and garnish with sides. Enjoy!
Nutrition
Per serving- Calories350 kcal
- Protein28 g
- Fat24 g
- Carbs1 g
- Sodium1.2 g
Tips
For steaks just under 1 cm thick, steam with the lid on for 2 minutes to achieve medium-rare. For steaks 1.5–2 cm thick, steam for 3 minutes. Don't cut immediately after cooking—let the meat rest for 1 minute so the juices stay trapped inside, resulting in a much juicier steak.