Panfried Steak (one of the most traditional meals in France)
Panfried Steak
Garlic and herb marinade:
Stir together, 1/4 cup olive oil, two minced cloves of garlic and your favorite choice of herbs, about 1 teaspoon each of: dried rosemary, dried oregano, dried thyme, dried basil and sea salt.
Sprinkle the steak generously with ground black pepper.
Rub all the ingredients on both sides of the steak. Wrap in plastic wrap or put in a plastic bag to seal flavors.
Leave in the fridge for at least 30 minutes or longer.
Heat a pan and add a tablespoon of oil.
Start frying the steak on its narrow side first, by standing it with tongs or a fork. This ensures that it will render some of the beef fat.
Panfried Steak (one of the most traditional meals in France)
Panfried Steak
Garlic and herb marinade:
Stir together, 1/4 cup olive oil, two minced cloves of garlic and your favorite choice of herbs, about 1 teaspoon each of: dried rosemary, dried oregano, dried thyme, dried basil and sea salt.
Sprinkle the steak generously with ground black pepper.
Rub all the ingredients on both sides of the steak. Wrap in plastic wrap or put in a plastic bag to seal flavors.
Leave in the fridge for at least 30 minutes or longer.
Heat a pan and add a tablespoon of oil.
Start frying the steak on its narrow side first, by standing it with tongs or a fork. This ensures that it will render some of the beef fat.