Simple preparation. Don't marinate, it'll dry the meat. Just before you throw it on the pan.
Sea salt, freshly ground pepper, a dash of olive oil and rub into the meat.
Make sure the pan is smoking.
Place the meat on the pan. let it cook about 1-2 mins per side. Depends on how much doneness you want. I like it medium rare.
Turn and cook the other side. Err on the side of caution. Better to undercook it than to overcook it. LET THE MEAT REST... that's important. Take it off the fire, plate it and let it rest to allow the juices to flow back into the meat (take the opportunity to take photos :) )
Finish the plate with some fries (which you should've started cooking before you put the meat on). A side of roasted tomatoes (cooked on the same pan as the meat, it'll absorb the olive oil and juices running out from the meat), and some baby butterhead lettuce.
I forgot to take a picture when I sliced into the meat (too busy eating), but rest assured that it was pink in the middle. ;)
No comments:
Post a Comment