A perfectly seared steak is always a pleasure, but somehow there is a pressure associated with it that is completely dissolved when making steak bites. These steak bites are a cubed ribeye seared in a pan with garlic, thyme, and mushroom.
Using a stainless steel pan, you need to preheat it correctly to make it non-stick without the toxic teflon coating. Also be sure to not overcrowd the pan to get that lovely reddish brown sear. Overcrowding will make it steam rather than sear.
Ingredients:
2 ribeye steaks, cubed
200g mushroom
4 garlic cloves
butter
fresh thyme branches
salt and pepper
Method:
Preheat your pan before adding a bit of butter and add the mushroom until cooked. Season with salt and pepper and set aside.
Cube the steak and season generously with salt and pepper.
Return the pan to the stove and heat again, adding a bit more butter. Add the steak cubes and do not stir or flip until golden brown. Flip to the other side and brown. Add a bit more butter, thyme, and the grated garlic cloves. Return the mushroom to the pan and heat altogether. Adjust seasoning if necessary.
Serve immediately with a side of fries and salad.
صحة و عافية
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