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Ribeye-Steak aus der Pfanne mit Thymianbutter

Ribeye-Steak aus der Pfanne mit Thymianbutter
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Nährwertangaben

Pro Portion à 320 g

% Tageswert basierend auf einer Ernährung mit 2000 kcal

Kalorien 930 kcal
47% DV
Fett gesamt 75.0g
100% DV
Kohlenhydrate gesamt 2.0g
1% DV
Protein 62.0g
100% DV

Über

Ein großes Ribeye-Steak, in der Pfanne gebraten und wahrscheinlich mit Butter übergossen. Es liefert viel Protein und sehr viel Fett bei kaum Kohlenhydraten.

Zutaten

Vitamine & Mineralstoffe

Vitamine

NährstoffMengeNRV%Halbwertszeit
Biotin9.0mcg30%
Cholin250.0mg45%
Folat18.0mcg5%
Niacin16.5mg103%
Pantothensäure2.4mg48%
Riboflavin0.7mg54%
Thiamin0.1mg8%
Vitamin A55.0mcg6%
Vitamin B127.2mcg300%
Vitamin B61.4mg82%
Vitamin D0.4mcg2%
Vitamin E0.9mg6%
Vitamin K2.5mcg2%

Mineralstoffe

NährstoffMengeNRV%Halbwertszeit
Calcium45.0mg5%
Kupfer140.0mcg16%
Eisen5.8mg32%
Magnesium58.0mg14%
Phosphor560.0mg80%
Kalium760.0mg16%
Selen58.0mcg105%
Natrium620.0mg27%
Zink11.5mg105%

In der Pfanne gebratenes Ribeye-Steak mit Thymianbutter

Ein klassisches Ribeye-Steak, einfach mit Salz, schwarzem Pfeffer, Thymian, Butter und Öl zubereitet. Dies ist ein unkompliziertes, in der Pfanne gebratenes Steakgericht, das den natürlichen, kräftigen Geschmack des Rindfleischs hervorhebt.

Zutaten


  • Ribeye-Rindersteak, 300 g

  • Butter, 15 g

  • Speiseöl, 5 g

  • Thymian, 2 g

  • Salz, 2 g

  • Schwarzer Pfeffer, 1 g


  • Gesamtgewicht: 325 g

    Zubereitung


  • 1. Das Ribeye trocken tupfen und beide Seiten mit Salz und schwarzem Pfeffer würzen.

  • 2. Das Speiseöl in einer Pfanne bei mittlerer bis hoher Hitze erhitzen, bis es heiß ist.

  • 3. Das Steak je nach Dicke und gewünschtem Gargrad 2 bis 4 Minuten pro Seite anbraten.

  • 4. Während der letzten Minute der Garzeit Butter und Thymian in die Pfanne geben.

  • 5. Die geschmolzene Thymianbutter wiederholt über das Steak löffeln.

  • 6. Das Steak aus der Pfanne nehmen und vor dem Servieren 5 Minuten ruhen lassen.


  • Vorbereitungszeit und Garzeit


  • Vorbereitungszeit: 5 Minuten

  • Garzeit: 8 bis 10 Minuten


  • Hilfreiche Tipps


  • Das Steak vor dem Garen etwas näher an Raumtemperatur kommen lassen, damit es gleichmäßiger gart.

  • Das Ruhenlassen ist wichtig, damit die Fleischsäfte im Fleisch bleiben.

  • Nach Möglichkeit ein Thermometer verwenden: 50 bis 52 °C für rare, 54 bis 57 °C für medium-rare, 60 bis 63 °C für medium.
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