RomanItalian
Pan-Seared Beef Steak
by Chef Max Mariola · 1.1M subscribers on YouTube
A simple yet perfect technique for cooking a thin beef steak in a pan so it stays juicy and tender, not dry like a shoe sole. Chef Max Mariola demonstrates using top round (scamone/pezza), garlic, rosemary, and olive oil. The key is to cook quickly over high heat and season only at the end.
- Servings
- 2
- Difficulty
- easy
Ingredients
6 itemsMethod
- Select a thin cut of beef from the top round (scamone/pezza). Cut it in half if you like.
- Heat a heavy pan (cast iron or iron) over high heat with a generous drizzle of olive oil and a clove of garlic (smashed, in camicia).
- When the oil is hot and the garlic is fragrant, place the meat in the pan.
- Cook without moving or cutting the meat until the bottom is well browned (about 1–2 minutes).
- Flip the steak and add a sprig of rosemary and some black pepper.
- Continue cooking to your desired doneness (the chef recommends rare to medium-rare for maximum tenderness).
- Season with salt only at the end, just before serving.
- Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
