- 400-500 gr beef cutlet, ribeye
- 1 spoon of butter (60 g)
- extra virgin olive oil
- rosemary, thyme
- 4 cloves of garlic
- kosher salt and fresh ground black pepper
- 5 tablespoons of butter, (50 gr)
- 10 sprigs of fresh thyme
- 5 sprigs of fresh rosemary
- 1 sprig of fresh sage
- 1/2 clove of garlic
- kosher salt
If the thickness of your chop does not exceed 2.5 cm, it will affect the cooking time. We will complete the cooking process in the oven and then in the pan. Bring the oven to 200 ° C, depending on the size of the chop, if possible, prepare a casting pan or a teflon pan, crush the garlic with the edge of the knife, season all your chops with olive oil.
Bake your chops for 8-9 minutes on a tray where you spread oiled paper when the oven is hot. Begin to heat your ceiling on the stove close to getting out of the fry. Add a little olive oil and butter to the pan, add the chop (with its liquids) from the frill to the pan, then add the garlic and fresh spices. By tilting the pan with a spoon and constantly throwing the melted butter on the meat (Basting), cook each side for about 2 minutes.
For spicy butter, mince the fresh seasonings on the cutting board. Crush the garlic and crush all the ingredients with a cold butter, wrap it in a stretch film in rolls and let it cool in the cupboard.
Let the meat rest for 4-5 minutes before serving, cut a slice of spicy cold butter and leave it on the meat, gradually melt, sprinkle with salt and pepper, besides you can serve it with oven potatoes or red cabbage fermentation.