Lemon-Herb Pan-Seared Steak
Tender steak seared to perfection with a bright lemon-herb sauce, ready in minutes.
Equipment
- Tongs
Ingrediënten
- 1 lb Steak Ribeye, Sirloin, or Filet Mignon
- 2 tbsp Olive oil
- 2 cloves Garlic minced
- 1 Lemon juiced and zested
- 2 tbsp Fresh herbs Parsley, Thyme, Rosemary, chopped
- Salt to taste
- Black pepper to taste
Instructies
- Pat the steak dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the steak for1 3-5 minutes per side, or until desired doneness.
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- Remove the steak from the skillet and set aside to rest.
- Reduce the heat to medium, add the minced garlic, and cook for 1 minute, until fragrant.
- Add the lemon juice and zest to the skillet, and cook for 1 minute.
- Stir in the chopped fresh herbs.
- Return the steak to the skillet, and spoon the lemon-herb sauce over the steak.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with roasted vegetables or a side salad.
Wine Advice:
A Cabernet Sauvignon or Merlot.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 3 g | Protein: 40 g | Fat: 30 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.8 g
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