Marble beef in the pan

4 servings
30 min

Prepare products. The meat should be at room temperature. Marbled beef, this is elite, delicatessen meat, the taste of which should not be clogged with muddy marinades or spices. It is enough to take salt and pepper. It is possible to take a clove of garlic and a sprig of fresh rosemary and thyme, which will brilliantly shade and complement the taste of this meat with their aroma.

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 cooled, it is enough to dry it from excess moisture.

I will cook chops, so I cover the meat with a film and beat it off slightly on both sides. I want to note that the thicker the chop, the easier it is to cook it to a simple cook and not spoil the meat, not overcook it. By eye, the degree of roasting can only be caught by pros or you need to have a special thermometer, I will cook according to the timer. I remind you that there is no need to beat steaks. Lubricate the prepared meat on both sides with refined vegetable oil.

Heat the pan until hot. Put the rhomstex in a frying pan and fry on each side for 1-2 minutes, cook for another 1-2 minutes over a low heat. It is better to turn the meat over with special tongs, but not pierce it so that the juice is preserved, and not run out. Fry in a thick-bottomed frying pan. Cast iron, aluminum frying pan and modern non-stick frying pans are good.

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

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