Ingredients:
° 2 double rib Swiss steak, approx. 6 cm thick
° 2 tablespoon of oil
° 4 sprig of rosemary
60 grams of butter
° salt
° ground pepper
Methods:
Take the double ribs out of the refrigerator an hour before preparing them.
2 If you are using a meat thermometer, insert it into the center of the meat. If you like a rare rib steak, set the thermometer to a core temperature of 55°C.
3 Pour the oil into a frying pan and heat it over a high heat. When it becomes liquid like water, it is hot enough and you can put your rib eye steak in it.
4 Grill the steak on each side for about a minute. Never prick the meat with a fork to turn it over, it will lose juice unnecessarily.
Reduce temperature to temperature. Adding butter and rosemary and cook the appetizer for another 8 to 10 minutes. Turn it over from time to time.
6 Place your …
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