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Home Biefstuk met knoflookboter en rozemarijn

Meat Quick Classic Main course Garlic Steak

A good steak starts with the right pan. For this, use a frying pan without non-stick coating, because it withstands high temperatures and gives you that beautiful, crispy crust you're after.

Stainless steel gives your meat a truly flavorful browning and leaves nothing to chance. With garlic butter and rosemary, you can plate a tasty dish in less than 20 minutes that will make you happy.

x_ckl_recipe_markerSteak with garlic butter and rosemary A classic steak you can cook perfectly at home. Crispy on the outside, tender inside, with fragrant garlic butter and fresh rosemary. How to make steak with garlic butter and rosemary? Main course French 2 servings 5 min 5 min 46 min

Take the steaks out of the refrigerator at least 30 minutes before cooking. Pat them dry with kitchen paper and generously season both sides with salt and pepper.
Heat the frying pan over high heat until it's very hot. Add a splash of sunflower oil and wait until the oil just starts to smoke.
Place the steaks in the pan and cook 2 minutes per side for medium-rare, or 3 minutes per side if you prefer them slightly more done. Don't touch them in between, that way you'll get the best crust.
In the last minute, add the butter, crushed garlic and rosemary sprig to the pan. Tilt the pan slightly and spoon the melted garlic butter over the meat repeatedly. This is called basting and it really makes the difference.
Remove the steaks from the pan and place them on a plate or cutting board. Let them rest for 5 minutes under a sheet of aluminum foil so the juices distribute evenly.
If you like, slice the steak and serve immediately, spooning the garlic butter from the pan over it. Delicious with roasted potatoes or a crisp green salad.

Meat Quick Classic Main course Garlic Steak 2 steaks (each approx. 200 g, preferably entrecôte or ribeye) Sea salt and freshly ground black pepper 1 tbsp sunflower oil 40 g unsalted butter 3 garlic cloves, lightly crushed with the side of a knife 2 sprigs of fresh rosemary Frying pan (stainless steel, without non-stick coating) Kitchen paper Spoon (for basting) Cutting board Aluminum foil Frying pan without Non-stick coating frying-pan-without-non-stick-coating Meat Knife meat-knife dinner plates dinner-plates Chopping Board chopping-board Beka Frying pan Maestro 5-Ply Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus

Recipe

Steak with garlic butter and rosemary

A classic steak you can cook perfectly at home. Crispy on the outside, tender inside, with fragrant garlic butter and fresh rosemary.

Course	Main course
Kitchen	French
Servings	2 servings

Preparation time

Preparation time	5 min
Stiffen up min.	5 min
Total	46 min

Equipment

Frying pan (stainless steel, without non-stick coating)
Kitchen paper
Spoon (for basting)
Cutting board
Aluminum foil

Ingredients

2 steaks (each approx. 200 g, preferably entrecôte or ribeye)
Sea salt and freshly ground black pepper
1 tbsp sunflower oil
40 g unsalted butter
3 garlic cloves, lightly crushed with the side of a knife
2 sprigs of fresh rosemary

How to make steak with garlic butter and rosemary?

Take the steaks out of the refrigerator at least 30 minutes before cooking. Pat them dry with kitchen paper and generously season both sides with salt and pepper.
Heat the frying pan over high heat until it's very hot. Add a splash of sunflower oil and wait until the oil just starts to smoke.
Place the steaks in the pan and cook 2 minutes per side for medium-rare, or 3 minutes per side if you prefer them slightly more done. Don't touch them in between, that way you'll get the best crust.
In the last minute, add the butter, crushed garlic and rosemary sprig to the pan. Tilt the pan slightly and spoon the melted garlic butter over the meat repeatedly. This is called basting and it really makes the difference.
Remove the steaks from the pan and place them on a plate or cutting board. Let them rest for 5 minutes under a sheet of aluminum foil so the juices distribute evenly.
If you like, slice the steak and serve immediately, spooning the garlic butter from the pan over it. Delicious with roasted potatoes or a crisp green salad.

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The key to a perfect steak lies in two things: a smoking-hot pan and resting after cooking. Never skip that resting period. Five minutes of patience yields a juicy result, and you can taste it immediately.

A good pan without a non-stick coating is exactly the tool you need for recipes like this. It will last for years, withstand high heat and improve every piece of meat. Quality you can really taste.