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عربVeal steak in the pan
2 servings10 min
Veal - 600 g, Salt - to taste, Ground black pepper - to taste, Thyme, thyme - 5 g, Garlic - 2 teeth, Butter - 50 g, Sunflower oil - 2 tbsp.
2 servings10 min
Veal - 600 g, Salt - to taste, Ground black pepper - to taste, Thyme, thyme - 5 g, Garlic - 2 teeth, Butter - 50 g, Sunflower oil - 2 tbsp.
Remove the steaks in advance from the refrigerator and packaging, let them heat up. Salt and pepper on both sides. 
Heat the pan until haze, add 1 tbsp. sunflower oil and place the steaks in the pan. 
Toast for a minute on each side. 
If there is a greasy edge (like ribeye steak, for example) - put the steaks on your side and lean against the wall of the pan. 
Keep tilted, let the fat heat out. 
Keep roasting for a minute on each side, turning over each time. Add the crushed garlic and thyme. 
Add the butter and another spoonful of sunflower. Drizzle over the juice of the steak and fry until cooked through. Soft - with blood, harder - medium roasting, and well elastic - good roasting. If the meat is hard - the steak is overcooked, you can send it to goulash (if anything). 
Place the steaks to rest on the board, then cut into slices. 