Beef Steak in Coffee-Pepper Crust
It delivers dense protein, iron, and strong satiety from the beef, while the coffee-pepper crust deepens the flavor without sugar or flour coating. Quick searing and basting with ghee help keep the juices inside, so the steak stays vivid and succulent.
Take the beef steak (200 g) out of the refrigerator 20-30 minutes before cooking so it heats more evenly. Mix ground coffee (2 g), black pepper (1 g), and table salt (3 g), then rub the mixture all over the meat.
Heat a frying pan and add olive oil (15 g). Place the steak in the pan and do not move it for 2-3 minutes until a dark crust forms underneath, then turn it over and fry for another 2-3 minutes on the second side.
Lower the heat, add garlic (4 g) and ghee (20 g). Tilt the pan and spoon the hot aromatic fat over the steak for 30-40 seconds so the surface turns glossy and the flavor becomes deeper.
Transfer the meat to a plate and let it rest for 5 minutes so the juices redistribute. Slice the steak across the grain and serve at once, sprinkled with parsley (5 g).
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