Marble beef steak in the pan

1 serving
50 min

How do I fry a marble beef steak in a frying pan? Prepare all the necessary ingredients. Remove the steak from the package and use paper towels to remove the excess liquid by gently soaking them on a piece of meat. Leave the meat to lie at room temperature for half an hour.

This is done so that in the end the beef turns out to be evenly cooked. If the meat steak from the refrigerator is immediately sent to the pan, then the meat will turn out to be beautiful, it will have a golden appetizing crust on the outside. But inside the meat will have an uneven roasting. It should also be borne in mind that if the steak is larger than indicated in the recipe, then the meat must be left to "reach" room temperature for longer.

Grease the steak with vegetable oil. Use a silicone spatula for this. Important! Don't salt or pepper meat!!! Salt will draw moisture from the steak, therefore, the meat will turn out to be drier.

Now preheat the pan to maximum temperature and, without adding oil, fry the steak on it on both sides until crusted.

Next, continue frying the steak until you have the right roasting (I roasted the meat for another 6 minutes to get a well-cooked steak).

When the steak is brought to the desired roasting, transfer it to a warm plate, which is covered with foil. This is done so that the meat juice is evenly distributed over the meat fibers. If you cut the steak immediately after frying, then all the juice will flow out onto a plate. Therefore, let the meat "rest" for a few minutes, but at least two, after which add salt and black pepper to taste. Enjoy your meal!