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 intense heat, the meat needs to rest. Only then do Flor de Sal Steakhouse, freshly ground Tellicherry pepper and a little brown 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 of rosemary
- jaramari Tellicherry pepper
- jaramari Flor de Sal Steakhouse
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 the butter and rosemary. Let the butter foam until it turns golden brown and smells nutty, spooning it over the meat as it cooks. Then let the steaks rest for 5 minutes.
- Only now season with Flor de Sal Steakhouse 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 flavour of the meat. Together with the herbs in Flor de Sal Steakhouse, it creates a clear, aromatic finish.