Steak with beef blood

2 servings
20 min

So, prepare a piece of meat by soaking it dry with napkins or a towel. We cut off all the veins and, in order not to waste time, put the pan on the gas.

Let it lie for another minute, and then, patting with your palms, rub spices into it (better if you immediately rinse right on a piece of spice) and sprinkle it with Italian herbs (or your favorites).

And then we wash it with vegetable oil, also slightly rubbing it with our hands. On this tap, you can salt the steaks (better take the salt bigger).

Put a pan with a thick bottom on the heat (it would be nice to take a ribbed grill pan, then the drawing will be beautiful). It must be well heated (to a slight haze), as well as oil. Put prepared pieces of meat in it.

We'll fry steak with Rare's degree of roasting (raw with blood). Fry 1-1. 5 minutes over high heat, covering the meat with a thyme or herb hat that you love most

And then you just need to turn a piece of meat to the other side so quickly, not forgetting to put a new portion of thyme on this side and sprinkle with chopped chilli. Fry on a medium fire for a minute and a half on both sides (depends on the thickness).

Next, there are several ways. You can, wrapped with foil, wait until the steak comes there. This, by the way, is not a bad idea.

It turns out juicy and tender, especially if you put a piece of butter on top. I decided to put the fresh thyme and leave the chili, which after frying is not so nuclear. The fragrant turned out to be a steak! Or you can send it to the oven, but it will be different.