Steaks in a pan with butter and garlic

The meat is blurry from the outside and juicy inside, and spices give it a thin aroma. You can enjoy a delightful taste literally after 20 minutes.

Cooking time

Total 20 min.Active

(your participation is required)

10 min.The number of servings2


Beef steaks2 plastisol1½ hours. spoon of black freshly ground1 h. Splocking oil ½ tbsp. sponsorous2 cluscquers or rosemary1–2 branching oil2 st. tablespoons


  1. Rinse the meat under running water and get wet with paper towels. Thoroughly grate the steaks with salt and pepper.

    The recipe is designed for steaks weighing about 450 g and a thickness of about 3 cm.

  2. Heat the pan over medium heat and add vegetable oil to it.
  3. Fry the steaks for 3-4 minutes on each side, then carefully take with tongs and brown another 1 minute.
  4. Add coarsely chopped garlic, thyme or rosemary branches and butter to the same pan.
  5. When the oil melts, gently tilt the pan, scurry it with a spoon and pour the meat. Continue to cook for another minute for the average frying.
  6. Use the culinary thermometer to get the desired fried. The temperature for Medium Rare – up to 55 ° C, for Medium – up to 60–65 ° C, for Medium Well – up to 65–69 ° C.

    When measuring the meat temperature, take into account that during the rest under the foil, the temperature will increase by another 5-10 degrees.

  7. Put the finished steaks on the plate, cover with foil and leave for 10 minutes.

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