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Thick-Cut Steak with Lemon and Parsley Butter

Kosten $25, sparen $15

Quelle: Recommended by CookPal

  • 60 Min
  • 4 Portionen
  • $25

ZUTATEN

  • Beef

    • 🥩 4 thick-cut beef shoulder steaks

  • Vegetables

    • 🌽 1 can of corn (190g)
    • 1 bunch of watercress (30g)
    • 🍋 4 slices of lemon

  • Seasoning

    • Maximum spice, as needed
    • 🧂 Salt, as needed
    • Black pepper, as needed

  • Cooking Fat

    • Beef fat, as needed

  • Parsley Butter

    • 🧈 80g salted butter
    • 2 tbsp chopped parsley

SCHRITTE

1

Take the beef out of the fridge 30 minutes before cooking to bring it to room temperature. Soften the butter at room temperature.

2

Mix the softened butter and chopped parsley in a bowl until smooth. Shape into a 2cm diameter log using plastic wrap, chill in the fridge, and slice into 1cm thick rounds.

3

Trim the connective tissue between the fat and meat on the beef steaks. Sprinkle Maximum spice evenly over the steaks just before cooking.

4

Heat beef fat in a frying pan over medium heat. Add the steaks and cook until moisture appears on the surface, then flip. Cover and cook for another minute, then remove and wrap in aluminum foil to rest for 15 minutes. Repeat for all steaks.

5

Wipe the pan clean with a paper towel, add the corn, and sauté over medium heat. Season with salt and black pepper to taste.

6

Plate the steaks, top with lemon slices and parsley butter, and serve with watercress and sautéed corn on the side.

NÄHRSTOFFE

Pro 1 Portion

🔥

450

Kalorien

  • 35g
    Protein
  • 10g
    Kohlenhydrate
  • 30g
    Fette

💡 Tipps

Use fresh parsley for a vibrant flavor in the butter.Resting the steaks in foil ensures they remain juicy and tender.Serve with a side of mashed potatoes or bread for a complete meal.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.