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Chuletón de ribeye a la sartén con mantequilla de tomillo

Chuletón de ribeye a la sartén con mantequilla de tomillo
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Información nutricional

Por porción de 320 g

% Valor diario basado en una dieta de 2000 kcal

Calorías 930 kcal
47% DV
Grasa total 75.0g
100% DV
Carbohidratos totales 2.0g
1% DV
Proteína 62.0g
100% DV

Acerca de

Un gran chuletón de ribeye, probablemente marcado en sartén y bañado con mantequilla, con alto contenido en proteína, mucha grasa y carbohidratos casi nulos.

Ingredientes

Vitaminas y minerales

Vitaminas

NutrienteCantidad% VDSemivida
Biotina (B7)9.0mcg30%
Colina250.0mg45%
Folato (B9)18.0mcg5%
Niacina (B3)16.5mg103%
Ácido pantoténico (B5)2.4mg48%
Riboflavina (B2)0.7mg54%
Tiamina (B1)0.1mg8%
Vitamina A55.0mcg6%
Vitamina B127.2mcg300%
Vitamina B61.4mg82%
Vitamina D0.4mcg2%
Vitamina E0.9mg6%
Vitamina K2.5mcg2%

Minerales

NutrienteCantidad% VDSemivida
Calcio45.0mg5%
Cobre140.0mcg16%
Hierro5.8mg32%
Magnesio58.0mg14%
Fósforo560.0mg80%
Potasio760.0mg16%
Selenio58.0mcg105%
Sodio620.0mg27%
Zinc11.5mg105%

Entrecot de ternera a la sartén con mantequilla de tomillo

Un clásico entrecot de ternera cocinado de forma sencilla con sal, pimienta negra, tomillo, mantequilla y aceite. Es un plato de bistec a la sartén, simple y directo, que resalta la riqueza natural de la carne de vacuno.

Ingredientes


  • Entrecot de ternera, 300 g

  • Mantequilla, 15 g

  • Aceite de cocina, 5 g

  • Tomillo, 2 g

  • Sal, 2 g

  • Pimienta negra, 1 g


  • Peso total: 325 g

    Instrucciones


  • 1. Seca el entrecot con papel de cocina y sazona ambos lados con sal y pimienta negra.

  • 2. Calienta el aceite de cocina en una sartén a fuego medio-alto hasta que esté bien caliente.

  • 3. Marca el bistec de 2 a 4 minutos por cada lado, según el grosor y el punto de cocción deseado.

  • 4. Añade la mantequilla y el tomillo a la sartén durante el último minuto de cocción.

  • 5. Baña el bistec repetidamente con la mantequilla de tomillo derretida.

  • 6. Retira el bistec de la sartén y déjalo reposar 5 minutos antes de servir.


  • Tiempo de preparación y cocción


  • Tiempo de preparación: 5 minutos

  • Tiempo de cocción: 8 a 10 minutos


  • Consejos útiles


  • Deja que el bistec se acerque a temperatura ambiente antes de cocinarlo para obtener un resultado más uniforme.

  • El reposo es importante para mantener los jugos dentro de la carne.

  • Usa un termómetro si es posible: 50 a 52 °C para poco hecho, 54 a 57 °C para al punto menos, 60 a 63 °C para al punto.
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