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Jautienos steikas su ožkos sūriu

Beef steak with goat's cheese

Number of servings: 4. Preparation time: cooking 15 min., baking 6-7 min.

Beef steaks have been eaten by mankind for thousands of years. Legend has it that the first real steak was accidentally made by a clergyman during the Roman Empire. Since the Middle Ages, most of northern Europe has referred to beef steaks by the international term steak. Today we suggest you try this recipe - beef steak with goat's cheese.


  • 4 beef fillet steaks, 200 g each - they must be approximately 2 cm thick
  • 400 g cherry tomatoes
  • 12 thyme sprigs
  • 4 slices of goat's cheese
  • oil
  • salt and pepper


Season the steaks on both sides with salt and pepper.
Wash the cherry tomatoes, drizzle them lightly with oil and season with salt and pepper.
Clean the thyme, separate the leaves from the stems and chop well.

Prepare the grill for direct cooking by preheating it to approximately 225 °C. Place the beef steaks in the oven. After 3 minutes, flip them over, place a piece of goat's 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 to check whether the steak is cooked to the desired level. Americans do not rely on hunches and the hands of their wristwatches, but only on a thermometer designed to measure the temperature of the steak: you stick a skewer in the middle of the steak, you wait 30 seconds, and it's all written on the palm of your hand: if it reads 60C, it's time to invite the guests to the table, because the steak is cooked to a medium-well temperature (which is the most common degree of doneness). If the sight of red meat in the middle of the steak annoys you, wait until the temperature rises even higher.

To make it easier to imagine:

Another way to tell if a steak is cooked properly is to check its tenderness. The meat should be just like when you press the middle finger of your thumb against the flat of the palm of your hand.

One minute before the end of cooking, place the cherry tomatoes on the grill. Grill for a few minutes, just to warm them up.

After removing the steaks and tomatoes from the grill, allow them to rest for approximately 5 minutes before serving. Do not cut the steak while it is still hot, otherwise the juices will run out very quickly and the meat will dry out. Keep the steaks covered with aluminium foil, and warm the plates on which the meat will be served so that the steaks do not get cold so quickly.

Serve with your favourite side dish such as caramelised beetroot or other traditional accompaniments that go well with the steak: roasted fresh potatoes, roasted sweet potato (sweet potato) slices, onion rings roasted in batter, steamed broccoli and/or green beans, fresh lettuce.


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