Pan-Seared Marbled Beef Delight

A real delicacy on your table — just like in a restaurant! Marbled beef in a frying pan is a real gastronomic pleasure for any gourmet. It is the inclusions of fat that significantly improve the taste, the meat becomes juicy, aromatic and tender, but each cut requires its own approach.
cook time: 30 min
Miles Denholm
Pan-Seared Marbled Beef Delight

Nutrition Facts (per serving)

217
Calories
16g
Fat
17g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Butter 20 g
Vegetable oil (Refined sunflower or olive, as preferred.) 1 tbsp
Ground pepper mixture to taste
Thyme, thyme (Fresh thyme 1 sprig) to taste
Fresh rosemary (twig) to taste
Marble beef (For chops rump steak) 470 g

Recipe instructions

Step 1

Step 1
How to fry marbled beef in a frying pan? Prepare the necessary products. The meat should be at room temperature. Marbled beef is an elite, delicious meat, the taste of which should not be overwhelmed by sophisticated marinades or spices. Just enough salt and pepper. It is possible to take a clove of garlic and a sprig of fresh rosemary and thyme, which will perfectly highlight and complement the taste of this meat with their aroma.

Step 2

Step 2
If the meat is frozen, it must first be thawed. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. Rinse the meat with cool water and dry well with paper towels. Meat from vacuum packaging is usually chilled; it is enough to dry it to remove excess moisture.

Step 3

Step 3
I will be cooking chops, so I cover the meat with film and beat it lightly on both sides. I would like to note that the thicker the chop, the easier it is for a simple cook to prepare it without spoiling the meat or overcooking it. Only professionals can detect the degree of doneness by eye, or you need to have a special thermometer; I will cook using a timer. Let me remind you that there is no need to beat the steaks. Lubricate the prepared meat on both sides with refined vegetable oil.

Step 4

Step 4
Heat a heavy-bottomed frying pan until hot. For information on how to choose a frying pan, read the article at the link at the end of the recipe. Place the rump steak in a frying pan and fry on each side for 1-2 minutes, fry the meat for another 1-2 minutes over low heat. It is better to turn the meat over with special tongs, but do not pierce it, so that the juice is preserved and does not leak out.

Step 5

Step 5
Place the meat on a warm plate and season with salt and pepper to taste. Brush the rump steak with butter and sprinkle with finely chopped garlic and fresh herbs. Then cover the meat with foil and leave for 5 minutes so that the meat rests and the juices are evenly distributed inside.

Step 6

Step 6
Serve the meat hot as a separate dish, supplemented with herbs and vegetables, and optional sauce. Dry red wine would be an excellent addition. Bon appetit!

Additional rubrics

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