I have always considered beef steaks as something almost impossible to make perfect, because of the timing and wasn’t sure which spices go well with it, if it’s better marinated or not and so on. But a few years ago, me and my husband discovered this very simple recipe, that requires minimal ingredients and so far every single steak we made this way, turned out soft and juicy and perfectly medium rare. The secret is ….. rest! As it turns out, beef steaks like to rest. =)
All you have to do is leave it to rest for a few minutes in between two frying stages and you will have a soft, juicy, medium rare beef steak.
Heat up oil in a frying pan, over medium high heat. Pat the beef steak (room temperature) with a clean cloth or a paper towel, to take some of the moisture out. But don’t squeeze. Rub some salt on both sides of the steak and add to the frying pan. One can also season the cut at this point, however I like to keep it simple and add freshly ground pepper just before serving.
Fry the steak for about a minute on each side. After this first frying stage, very important: take the steak out out of the pan and let it rest for about 5-10 minutes. This step makes the meat tender and juicy, also adds more flavor to the final result. Of course, take the pan from the stove during the resting period.
Return the steak back to the pan, of course the pan has been preheated again, and fry for another 1 – 1,5 minutes each side, depending on the thickness of your cut. I used a 2 cm thick rib eye about 250 grams.
Top with herb butter and sprinkle with freshly ground pepper, chopped chives or spring onions.
Serve with a glass of dry red wine and a side of fresh leafy salad. Enjoy!
Beef Steak
Ingredients
- 200-250 g Rib-Eye Beef Steak (room temperature)
- Salt
- Freshly ground black pepper
- 1/2 cup Oil (for frying)
- 2 teaspoons Herb butter (optional)
- 1 Tablespoon Fresh chives chopped (optional)
Instructions
- Take the beef cut out of the fridge at least one hour before cooking, in order to bring it to room temperature.Pat dry the beef steak with a cloth or a paper towel, to get as much moisture out as possible, without squeezing. Add salt or desired spices.
- Heat up the oil in a frying pan, really well. Lower the steak in the oil (careful, it will sizzle, so don't get splashed with the hot oil.)
- Fry the steak on each side for about a minute. Then take it out of the pan and let rest for about 5-10 minutes. (Also take the oil off the heat)
- Return the steak to the heated up, again, pan and fry on each side for another 1-1.5 minutes, depending on the thickness of the cut.
- Add freshly ground black pepper. And you are done! Serve with some herb butter and fresh chives or spring onion and a glass of dry red wine.
Video
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