Cast Iron has the property of retaining heat for longer. So it's perfect for making the most juicy and yummy steak as it allows for a crust to be made on the outside of the meat without overlooking the inside. It is also easier to control the baking stage and bring it to the stage that we like, using a meat thermometer. Our steak is ready when the temperature in its thickest part is:
▸rare 45-47°C
▸medium rare 50-52°C
▸medium 52-55°C
▸well done 55-60°C,
for 8-10 minutes total. These times always depend on the overall thickness of the steak & the intensity of the fire.
So we enjoy a delicious steak, with a unique taste that gives it a baking way, the distinctive aroma of wild thyme, Black Salt, and the hazelnut aftertaste of burnt butter.
You are ready to celebrate St. Valentine's Day with a super quick, hearty, and enjoyable dish, which will earn you an extra bonus at the heart of your loved one?
Follow the recipe steps and get ready for MasterChef's apron!
Yours
▸rare 45-47°C
▸medium rare 50-52°C
▸medium 52-55°C
▸well done 55-60°C,
for 8-10 minutes total. These times always depend on the overall thickness of the steak & the intensity of the fire.
So we enjoy a delicious steak, with a unique taste that gives it a baking way, the distinctive aroma of wild thyme, Black Salt, and the hazelnut aftertaste of burnt butter.
You are ready to celebrate St. Valentine's Day with a super quick, hearty, and enjoyable dish, which will earn you an extra bonus at the heart of your loved one?
Follow the recipe steps and get ready for MasterChef's apron!
Yours
| work: 15′ | time: 1h:15′ | easy: |
★Click with your mouse on the pictures to learn more.
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Ingredients (2 servings)
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 Remove meat from refrigerator one hour before baking to bring it to room temperature. Wipe gently with kitchen paper to absorb any excess moisture. In a cast-iron frying pan and over a high heat, set the oil on heat. Sprinkle the steaks and then sprinkle with the black salt flakes, freshly ground pepper, and some thyme sprigs. |
 As soon as the steaks are removed from the cast we turn them, with a fork, on the other hand, and repeat the spices and flavors and from that sideν την πλευρά. |
 Finally add the butter. Turn the steaks regularly every half minute, to shield them well and to get a nice color. |
 Slightly tilting the pan, collect their juices with a spoon and roll them regularly. |
 We control the heat with a meat thermometer at the thickest part of the meat. Withdraw from the heat and cover with aluminium foil for 5' as long as we need to set a table for two, two tableware and the steak between. |
