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Pan-geskroeide ribeye-steak met tiemiebotter

Pan-geskroeide ribeye-steak met tiemiebotter
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Voedingsfeite

Per porsie van 320 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 930 kcal
47% DV
Totale vet 75.0g
100% DV
Totale koolhidrate 2.0g
1% DV
Proteïen 62.0g
100% DV

Oor

’n Groot ribeye-steak wat waarskynlik in ’n pan geskroei en met botter bedrup is. Dit lewer baie proteïen en baie hoë vet, met byna geen koolhidrate nie.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)9.0mcg30%
Cholien250.0mg45%
Folaat (B9)18.0mcg5%
Niasien (B3)16.5mg103%
Pantoteensuur (B5)2.4mg48%
Riboflavien (B2)0.7mg54%
Tiamien (B1)0.1mg8%
Vitamien A55.0mcg6%
Vitamien B127.2mcg300%
Vitamien B61.4mg82%
Vitamien D0.4mcg2%
Vitamien E0.9mg6%
Vitamien K2.5mcg2%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium45.0mg5%
Koper140.0mcg16%
Yster5.8mg32%
Magnesium58.0mg14%
Fosfor560.0mg80%
Kalium760.0mg16%
Selenium58.0mcg105%
Natrium620.0mg27%
Sink11.5mg105%

Pan-geskroeide ribeye-steak met tiemiebotter

’n Klassieke ribeye-steak wat eenvoudig gaargemaak word met sout, swartpeper, tiemie, botter en olie. Dit is ’n eenvoudige pan-geskroeide steakgereg wat die beesvleis se natuurlike rykheid beklemtoon.

Bestanddele


  • Ribeye-beessteak, 300 g

  • Botter, 15 g

  • Kookolie, 5 g

  • Tiemie, 2 g

  • Sout, 2 g

  • Swartpeper, 1 g


  • Totale gewig: 325 g

    Instruksies


  • 1. Dep die ribeye droog en geur albei kante met sout en swartpeper.

  • 2. Verhit die kookolie in ’n pan oor medium-hoë hitte tot warm.

  • 3. Skroei die steak vir 2 tot 4 minute per kant, afhangend van die dikte en verlangde gaarheid.

  • 4. Voeg die botter en tiemie by die pan gedurende die laaste minuut van gaarmaak.

  • 5. Skep die gesmelte tiemiebotter herhaaldelik oor die steak.

  • 6. Haal die steak uit die pan en laat dit vir 5 minute rus voordat dit bedien word.


  • Voorbereidingstyd en gaarmaaktyd


  • Voorbereidingstyd: 5 minute

  • Gaarmaaktyd: 8 tot 10 minute


  • Nuttige wenke


  • Laat die steak nader aan kamertemperatuur kom voordat jy dit gaarmaak vir meer egalige resultate.

  • Rus is belangrik om die sappe in die vleis te hou.

  • Gebruik ’n termometer indien moontlik: 50 tot 52°C vir rare, 54 tot 57°C vir medium-rare, 60 tot 63°C vir medium.
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