Guston
Pan-seared New York strip steaks finished with garlic, thyme and butter basting, then rested and sliced medium-rare.
Información nutricionalpor ración
- 362 kcal
- Proteínas: 48,6 g, 56 % de las calorías
- Grasas: 16,6 g, 43 % de las calorías
- Hidratos: 1,6 g, 2 % de las calorías
Calculado a partir de los ingredientes.
Americana
Una sartén
Cena
Alta en proteínas
Cita románticaIngredientes8
- 3ud
- al gusto
- al gusto
- 15g
- 3diente
- ramita
- ramita
- 1cda
Utensilios de cocina
- Sartén
- Sartén de hierro fundido
- Cuchillo de chef
Contiene
Los alérgenos se detectan automáticamente y pueden ser incompletos: revisa siempre los ingredientes.
Pasos7
Paso 1. Pat and season steaks
Pat the New York strip steaks dry with paper towel and season them generously with and pepper.
Let the steaks come to room temperature before cooking.bistecpimienta negraPaso 2. Sear steaks fat side
Place the steaks in a hot pan on the fat cap to render and crisp it, then lay them flat.
bistecOilPaso 3. Press and sear
Apply pressure to the steaks and sear until a crust forms, about 3-4 minutes.
Placing a cast iron pan on top of the steaks can help them crisp.bistecPaso 4. Flip and add aromatics
Flip the steaks, press again, then add butter, garlic with skin on and thyme (and rosemary) to the pan.
bistecmantequillaajotomilloromeroPaso 5. Baste with butter
Baste the steaks with the melted butter and aromatics for about 3-4 minutes, until the internal temperature reaches around 125-130.
bistecmantequillaajotomilloromeroPaso 6. Rest the steaks
Remove the steaks from the pan, cover them in the butter, and let them rest for 5-10 minutes.
Do not skip the rest.bistecmantequillaPaso 7. Slice and serve
Slice the rested steaks and serve medium-rare.
bistec
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