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Pannestekt ribeye-biff med timiansmør

Pannestekt ribeye-biff med timiansmør
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Næringsinnhold

Per porsjon på 320 g

% daglig verdi basert på et kosthold på 2000 kcal

Kalorier 930 kcal
47% DV
Totalt fett 75.0g
100% DV
Totalt karbohydrat 2.0g
1% DV
Protein 62.0g
100% DV

Om

En stor ribeye-biff, trolig pannestekt og øst med smør, som gir mye protein og svært mye fett med svært lite karbohydrater.

Ingredienser

Vitaminer og mineraler

Vitaminer

NæringsstoffMengdeDV%Halveringstid
Biotin9.0mcg30%
Kolin250.0mg45%
Folat18.0mcg5%
Niacin16.5mg103%
Pantotensyre2.4mg48%
Riboflavin0.7mg54%
Tiamin0.1mg8%
Vitamin A55.0mcg6%
Vitamin B127.2mcg300%
Vitamin B61.4mg82%
Vitamin D0.4mcg2%
Vitamin E0.9mg6%
Vitamin K2.5mcg2%

Mineraler

NæringsstoffMengdeDV%Halveringstid
Kalsium45.0mg5%
Kobber140.0mcg16%
Jern5.8mg32%
Magnesium58.0mg14%
Fosfor560.0mg80%
Kalium760.0mg16%
Selen58.0mcg105%
Natrium620.0mg27%
Sink11.5mg105%

Pannestekt ribeye-biff med timiansmør

En klassisk ribeye-biff tilberedt enkelt med salt, svart pepper, timian, smør og olje. Dette er en enkel pannestekt biffrett som fremhever storfekjøttets naturlige fylde.

Ingredienser


  • Ribeye av storfe, 300 g

  • Smør, 15 g

  • Matolje, 5 g

  • Timian, 2 g

  • Salt, 2 g

  • Svart pepper, 1 g


  • Total vekt: 325 g

    Fremgangsmåte


  • 1. Klapp ribeyen tørr og krydre begge sider med salt og svart pepper.

  • 2. Varm opp matoljen i en stekepanne på middels høy varme til den er varm.

  • 3. Stek biffen i 2 til 4 minutter per side, avhengig av tykkelse og ønsket stekegrad.

  • 4. Tilsett smøret og timianen i pannen det siste minuttet av stekingen.

  • 5. Øs det smeltede timiansmøret over biffen flere ganger.

  • 6. Ta biffen ut av pannen og la den hvile i 5 minutter før servering.


  • Forberedelsestid og steketid


  • Forberedelsestid: 5 minutter

  • Steketid: 8 til 10 minutter


  • Nyttige tips


  • La biffen nærme seg romtemperatur før steking for et jevnere resultat.

  • Hviletid er viktig for å holde kjøttsaften i kjøttet.

  • Bruk et termometer hvis mulig: 50 til 52°C for rå, 54 til 57°C for medium rå, 60 til 63°C for medium.
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