Number of servings: 4. Preparation time: cooking 15 min., baking 6-7 min.
More than one meat lover probably salivates when thinking about beef steak. Humans have been eating roast beef for thousands of years. According to legend, the first real steak was accidentally made by a cleric during the Roman Empire. Since the Middle Ages, most of northern Europe has called beef steaks by the international term steak. today we offer you to try this recipe - beef steak with goat cheese.
INGREDIENTS
- 4 beef fillet steaks, 200g each - they should be about 2cm thick
- 400 g of cherry tomatoes
- 12 sprigs of thyme
- 4 slices of goat cheese
- oil
- salt and pepper
PREPARATION
We season the steaks on both sides with salt and pepper.
We wash the cherry tomatoes, sprinkle them with a little oil and season them with salt and pepper.
We clean the thyme, separate the leaves from the stalks and chop them well.
We prepare the grill for direct cooking, heat it to approximately 225 ° C. We start to fry beef steaks. After 3 minutes, turn it over, place a piece of goat cheese on each steak and sprinkle with thyme. Bake for another 3 minutes.
The beef steak is ready when the internal temperature reaches 58 °C (medium well).
There are several methods of checking whether a steak is cooked to the desired level. Americans don't rely on intuition and what the hands of their wrist watches show, but only on a thermometer to measure the temperature of the steak: you stick a stick in the middle, wait 30s, and everything is as written on the palm of your hand: if it shows 60C, it means it's time to invite guests to the table, because the steak is cooked medium well (this is the most popular degree of doneness). If the sight of red meat in the middle of a steak makes you cringe, wait until the temperature rises even higher.
Another method to determine if a steak is cooked properly is to check its tenderness. The flesh should be exactly as you press your middle finger against the plane of the thumb of your same hand, which is in the palm of your hand.
A minute before the end of cooking, we put the cherry tomatoes on the grill. We bake for a few minutes to barely warm up.
After removing the steaks and tomatoes from the grill, let them rest for about 5 minutes before serving. Grilled steak should not be cut immediately while it is still hot, otherwise the juices will run out very quickly and the meat will dry out. Keep the steaks covered with aluminum foil, and rather warm the plates in which you will serve the meat to the table, so that the steaks do not cool down so quickly.
Serve with your favorite side dish, e.g. with caramelized beets or other traditional additions that go well with steak: fried fresh potatoes, fried sweet potato (sweet potato) slices, fried onion rings in batter, steamed broccoli and/or green beans, fresh salad.
Delicious!
