Serves 2 · 25 minutes including resting time
With steak, it is not the length of the ingredient list that matters, but the moment at the end. After strong heat, the meat needs to rest. Only then do Flor de Sal, freshly ground Tellicherry pepper and a little nutty butter come in.
Ingredients
- 2 steaks, such as entrecôte or rump steak, about 220 g each
- 1 tbsp neutral oil for frying
- 30 g butter
- 1 small sprig rosemary
- jaramari Tellicherry pepper
- jaramari Flor de Sal Natural
Method
- Take the steaks out of the fridge 20 minutes before frying and pat them dry.
- Heat a heavy pan until very hot. Add the oil and sear the steaks vigorously for 2–3 minutes per side, depending on thickness.
- Reduce the heat. Add butter and rosemary, spoon the melted butter over the meat and then let the steaks rest for 5 minutes.
- Only now season with Flor de Sal and freshly ground Tellicherry pepper.
Why Tellicherry pepper?
Tellicherry pepper has large grains and a warm aroma. Freshly ground, it brings depth without covering the natural taste of the meat. Together with Flor de Sal, it creates a clear, reduced finish.