Marbled beef in a frying pan

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Prepare food. The meat should be at room temperature. Marbled beef is an elite, delicious meat, the taste of which should not be overpowered with sophisticated marinades or spices. Just enough salt and pepper. It is possible to take a clove of garlic and a sprig of fresh rosemary and thyme, which will perfectly highlight and complement the taste of this meat with their aroma.

2. STEP 2

   

   If the meat is frozen, it must be thawed on the bottom shelf of the refrigerator. Then rinse with cool water and dry well with paper towels. Meat from vacuum packaging is usually chilled; it is enough to dry it to remove excess moisture.

3. STEP 3

   

   I will be cooking chops, so I cover the meat with film and beat it lightly on both sides. I would like to note that the thicker the chop, the easier it is for a simple cook to prepare it without spoiling the meat or overcooking it. Only professionals can detect the degree of doneness by eye, or you need to have a special thermometer; I will cook using a timer. Let me remind you that there is no need to beat the steaks. Grease the prepared meat on both sides with refined vegetable oil.

4. STEP 4

   

   Heat the frying pan until hot. Place the rump steak in a frying pan and fry on each side for 1-2 minutes, fry for another 1-2 minutes over low heat. It is better to turn the meat over with special tongs, but do not pierce it, so that the juice is preserved and does not run out. Fry in a frying pan with a thick bottom. Cast iron, aluminum frying pans and modern frying pans with a good non-stick coating work well.

5. STEP 5

   

   Place the meat on a warm plate. Salt and pepper to taste. Grease with butter and sprinkle with finely chopped garlic and fresh herbs. Then cover the meat and leave for 5 minutes so that the meat rests and the juices are evenly distributed.

6. STEP 6

   

   Serve the meat hot as an independent dish, supplemented with herbs and vegetables, and optional sauce. Good with dry red wine.

Comments on the recipe

Alyona

02.10.2023

4.5

A simple and, in my opinion, correct recipe for cooking marbled beef in a frying pan. I have a Chuck Roll steak, I didn’t beat it because it’s already soft and juicy beef meat from the neck part of the carcass. I grilled it on a hot frying pan for 2 minutes on each side, then everything was done as the author advises. Served with fresh vegetables and herbs. This is amazing meat! There is no other way to say it. I really liked the advice to grease the pieces of cooked meat with butter; it incredibly enriched the taste of the finished beef steaks. I recommend this wonderful recipe, many thanks to the author for his work and advice!