Juicy beef steak on the bone

0.5k - 20 минут 2 порции

I'm hardly discover America according to the recipe, as it is very simple, but nevertheless, I'd like to share this insanely delicious and very appreciated by meat lovers dish. I'm sure many of you tried something similar in European restaurants. I suppose that it would be wrong to call it Spanish, but, nevertheless, this dish, called "Chuleton de buey" (Steak Buffalo meat) is very popular in the whole of Spain, but mostly in the North of the country, famous for delicious meat! Perhaps my recipe you pocherpnete some interesting nuances that help to prepare a magnificent steak!

Ingredients for Juicy beef steak on the bone

Step by step instruction of cooking Juicy beef steak on the bone

Шаг 1

To obtain a mind-blowing steak very important to the quality of the meat. It must be fresh, on the bone, as the meat on the bone is the most juicy, with a rich taste. Directly in Spain to prepare Chuleton de buye use the so-called "cutting edge".
So, Put a frying pan on a high heat, add a little sunflower oil (literally oil the pan because the meat will also provide juice and fat) and heat it thoroughly.
Fresh piece of meat must be done "massage", opredeliat his fingers a little.

Шаг 2

Put the meat in the pan and fry on high flame for exactly 2 minutes on each side. It is important not to salt the meat during the cooking process, then it will remain juicy.

Шаг 3

Until both slices are fried on both sides, turn on the oven.

Шаг 4

Meanwhile, drain from the pan the excess fat and juice and on the fire a little more than the average literally for 7 minutes, fry until zolotisty fresh green asparagus...

Шаг 5

And peppers. Pimiento de padron is a national Spanish dish, which you can often find in local bars and restaurants as snacks. This pepper green color, small size (5 to 10 cm), thin skin, has a pleasant, slightly sweet taste, especially drop down in a fast frying. They say that 1 kg of pepper will definitely come across 1 thing with a bright bitter taste, for good luck!

Шаг 6

After 10 minutes, take out the meat, spread on a plate the asparagus and peppers and only at this stage lightly sprinkle the meat with coarse salt petals that are a little has thawed the temperature of the meat, giving it a special touch and emphasizing the juiciness.

Шаг 7

This meat is great Spanish sauce "alioli", in fact it is mayonnaise with garlic. In this case, I just took 2 tablespoons of mayonnaise and squeezed it in a clove of garlic. Cut a piece of meat lightly dipped in alioli, giving the dish a spicy touch. And, of course, a glass of red wine will perfectly complement this, in fact, a gala dinner. Bon appetit!