Beef steak with rosemary in pan grill

4 servings
15 min

Remove the steaks from the package and let them air and heat to room temperature.

Pepper it.

Salt it. Turn over and repeat the salt and pepper on the other side.

Grease the steaks on both sides.

Place a frying pan on the heat beforehand. It is recommended to heat it to the maximum, and when we put the steak - to tighten the heat a little. Both a grill pan and a simple even one (the main thing is not to stick, well-groomed cast iron is perfect) or a co-chair with a net at the bottom is suitable.

It is convenient to take steak with tongs, or you can with your hands, but we cook it for ourselves.

We put steak on the pan with movement from ourselves - so that steam and spray (suddenly) do not fall on us and on our hands. Remember this rule and when we turn over meat or other fried goodies.

And fry. We do not press so that the juice does not drain.

1. 5 minutes on one side.

We turn it over. And we fry for another 1. 5 minutes.

Be sure to fry, if there is one, the side of the steak where the fat is. Then there will be a crust, and excess fat will heat up, the necessary will go inside, and the steak will be tasty on all sides.

Remove the steaks from the pan. If the steaks are thick and you don't like steaks with blood - we put them on parchment on a baking sheet and put them in the oven for 10 minutes at 180 degrees - we bring them up, as the chefs say. If the steaks are thin, then after 1. 5 minutes on both sides they will be medium-rare. Want a full roasting - 5 minutes in the oven and your wish is fulfilled.

When frying steaks - turn on the hood or open the window.

Let the ready-made steaks rest.

Put on hot rosemary on a sprig. This spice reveals the taste of beef well.

We are waiting a little - and you can take a sample.

How juicy it turned out! This is a roasting medium.