The perfect steak with a steak crust

Ingredients for 1 servings:

• 2 steaks, preferably entrecôte
• 2 tbsp oil, neutral
• 2 pieces of butter
• some salt and pepper
• 1 sprig(s) rosemary
• 1 onion(s) or shallot

Instructions

Working time approx. 15 minutes; Rest time approx. 4 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 23 minutes

with lots of roasted aromas

I spent a long time searching for the perfect way to conjure up a nice crispy crust with lots of roasted flavors on my steak in a pan. First of all, the trick is to constantly turn it over. Preparation: Take the steaks out of the fridge early and lightly rub them with oil. Let them stand at room temperature for about 2-2.5 hours before cooking. If they’re fridge-cold, they’ll be startled in the hot pan, shrinking and squeezing out the meat juices. The meat will float on top and cook rather than fry. Preparation: Heat a splash of oil in the pan until very hot. Do not add pepper to the steaks, as it burns at high temperatures. Place the steaks in the hot oil using turning tweezers. Wait 5 seconds, then turn them over. Let them sit for a moment and turn them over again. Continue like this, turning them over every few seconds until a nice crispy crust forms. You’ll see the crust after the third or fourth turn. It will get crispier and darker with each turn. You’ll notice the meat getting firmer and firmer. Now you have to decide when it’s done, or when you’ve reached your perfect doneness. For me, that’s when the crust turns from light brown to dark brown. Then I turn off the pan, add a little butter to the pan, season the meat with pepper and salt, toss it briefly in the butter, and set it aside wrapped in aluminum foil for 2-4 minutes. A little sauce: Now I turn the pan back to medium heat, add the chopped onions, garlic, and rosemary sprig. I leave this in the pan until I’m ready to plate the steaks. When I plate them, I pour a tablespoon of this sauce over the meat. I like it this way best. Apparently, constantly turning the meat on top prevents it from cooling down as much. This prevents this side from cooling down the pan as much when it touches the bottom of the pan again. This allows a beautiful crust with wonderful roasted aromas to form. I didn’t believe it at first, but then I tried it, and it worked perfectly. The steaks turn out better, or at least as good as on the grill and almost as good as in the Beefer.