Beefsteak

To make a great beefsteak you will need to do some planning. It takes at least 7 days to make a great one. It’s also food you can have in refrigerator as a backup if there is no time to prepare anything else. Remember, it tastes best when you forgot about it.

Butchers always try to sell filet mignon, but don’t make this mistake. Buy a nice 2-3cm thick beef strip (400g) and save money. It has more fat and it tastes even better.

To make steak tender and super tasty you need to marinate it. Make a marinade with olive oil, soya sauce, grounded garlic, onion, black pepper, grounded red paprika, chilly and dry rosemary. Don’t add salt! Salt will dry meat and make it hard. You must make enough marinade and completely cover the steak. Air is the enemy so dip the steak and make it safe. Use marinade bags, plastic containers… whatever you want. Place meat in refrigerator and forget about it.

After 7 days, meat is ready. Remove marinade and leave it on room temperature for couple of hours. Place a big and heavy pan on maximum fire. Heat it to the max. This is very important, higher temperature means better beefsteak. It depends what kind of cooker you use, but usually when pen stops smoking it means temperature is high enough.

Place beefsteak in the pan and cook it for 2-3 minutes. Turn it around and again cook it for 2-3 minutes. During cooking don’t move it and don’t pierce it with a fork to see if it’s done! Leave it alone and you will be rewarded.

Placed cooked steak on a plate, add salt, black pepper, butter and cover it with a tin foil. Meat needs 5 minutes to rest and during this time, juices from the middle will spread through the meat.

With beefsteak, you don’t need a side dish. Maybe just some grilled red pepper, fresh onions and cherry tomato to make things more interesting.

You need:

400g beefsteak (strip)

olive oil

soya sauce

garlic

onion

black pepper

grounded red paprika

chilly

rosemary