Meat, steaks, meat, steaks … We cook them so often, but I’m not sure we know very well how to prepare them juicy and melting in your mouth.
This is how great chefs like Gordon Ramsay do it. On a pan with thyme and garlic. Well, since I don’t like much meat, and these steaks were quite thick, I preferred to finish them in a small baking pan with onions. In my opinion, the caramelized onion flavor contributed a lot to the aroma of this dish.
It’s so fast and delicious. Try to cook them yourself!
Have a nice and tasty day!
INGREDIENTS:
DIRECTIONS:
Season the steaks with salt and pepper just before you start cooking them. Otherwise, their juices will leak out.
Pour about 10 g (1 tbsp) of butter into a pan with about 2 tbsp. of vegetable or olive oil and put it on the stove.
When the butter is almost melted, put the steak and sprinkle with 1/3 of the garlic cloves and 1-2 branches of thyme. Fry the steak on both sides. Periodically pour with a spoon the fat onto the steak to keep it juicy.
Once the steak is fried on one side, turn it over.
Turn the steak 1-2 more times to get a golden tan, but not over-fry. At this point the steak should remain juicy and slightly raw. If you love "a l'anglais" meat, the steak at this stage is ready for your taste and you can serve it. But if you love meat more cooked, continue with the next steps.
Cut the onion into slices and spread it on the bottom of a baking pan. Place the steak in the baking pan over the onion.
Repeat the procedure with the frying in the pan with the other steaks and also place them in the pan.
Seal the tray with aluminum foil and bake in a preheated oven for about 10-15 minutes at 180 degrees. Then remove the foil and bake the steaks for another 5 minutes.
Serve the ready steaks while still warm. For garnish choose fresh vegetable salad or mashed potatoes, the recipe of which you can also see on our site. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Season the steaks with salt and pepper just before you start cooking them. Otherwise, their juices will leak out.
Pour about 10 g (1 tbsp) of butter into a pan with about 2 tbsp. of vegetable or olive oil and put it on the stove.
When the butter is almost melted, put the steak and sprinkle with 1/3 of the garlic cloves and 1-2 branches of thyme. Fry the steak on both sides. Periodically pour with a spoon the fat onto the steak to keep it juicy.
Once the steak is fried on one side, turn it over.
Turn the steak 1-2 more times to get a golden tan, but not over-fry. At this point the steak should remain juicy and slightly raw. If you love "a l'anglais" meat, the steak at this stage is ready for your taste and you can serve it. But if you love meat more cooked, continue with the next steps.
Cut the onion into slices and spread it on the bottom of a baking pan. Place the steak in the baking pan over the onion.
Repeat the procedure with the frying in the pan with the other steaks and also place them in the pan.
Seal the tray with aluminum foil and bake in a preheated oven for about 10-15 minutes at 180 degrees. Then remove the foil and bake the steaks for another 5 minutes.
Serve the ready steaks while still warm. For garnish choose fresh vegetable salad or mashed potatoes, the recipe of which you can also see on our site. Bon appetit!
