Filete con mantequilla de ajo y romero

Ingredientes

• 2 steaks (each approx. 200 g, preferably entrecôte or ribeye)
• Sea salt and freshly ground black pepper
• 1 tbsp sunflower oil
• 40 g unsalted butter
• 3 garlic cloves, lightly crushed with the side of a knife
• 2 sprigs of fresh rosemary

Preparación

1. 1

   Take the steaks out of the refrigerator at least 30 minutes before cooking. Pat them dry with kitchen paper and generously season both sides with salt and pepper.Heat the frying pan over high heat until it's very hot. Add a splash of sunflower oil and wait until the oil just starts to smoke.Place the steaks in the pan and cook 2 minutes per side for medium-rare, or 3 minutes per side if you prefer them slightly more done. Don't touch them in between, that way you'll get the best crust.In the last minute, add the butter, crushed garlic and rosemary sprig to the pan. Tilt the pan slightly and spoon the melted garlic butter over the meat repeatedly. This is called basting and it really makes the difference.Remove the steaks from the pan and place them on a plate or cutting board. Let them rest for 5 minutes under a sheet of aluminum foil so the juices distribute evenly.If you like, slice the steak and serve immediately, spooning the garlic butter from the pan over it. Delicious with roasted potatoes or a crisp green salad.