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Ribeye steak na panvici s tymianovým maslom

Ribeye steak na panvici s tymianovým maslom
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Nutričné hodnoty

Na porciu 320 g

% dennej hodnoty na základe stravy s 2000 kcal

Kalórie 930 kcal
47% DV
Celkové tuky 75.0g
100% DV
Celkové sacharidy 2.0g
1% DV
Bielkoviny 62.0g
100% DV

O jedle

Veľký hovädzí ribeye steak opečený na panvici a pravdepodobne prelievaný maslom. Ponúka vysoký obsah bielkovín a veľmi vysoký obsah tuku, pričom obsah sacharidov je zanedbateľný.

Ingrediencie

Vitamíny a minerály

Vitamíny

ŽivinaMnožstvo% DVPolčas
Biotín9.0mcg30%
Cholín250.0mg45%
Folát18.0mcg5%
Niacín16.5mg103%
Kyselina pantoténová2.4mg48%
Riboflavín0.7mg54%
Tiamín0.1mg8%
Vitamín A55.0mcg6%
Vitamín B127.2mcg300%
Vitamín B61.4mg82%
Vitamín D0.4mcg2%
Vitamín E0.9mg6%
Vitamín K2.5mcg2%

Minerály

ŽivinaMnožstvo% DVPolčas
Vápnik45.0mg5%
Meď140.0mcg16%
Železo5.8mg32%
Horčík58.0mg14%
Fosfor560.0mg80%
Draslík760.0mg16%
Selén58.0mcg105%
Sodík620.0mg27%
Zinok11.5mg105%

Ribeye steak opečený na panvici s tymianovým maslom

Klasický ribeye steak pripravený jednoducho so soľou, čiernym korením, tymianom, maslom a olejom. Toto je jednoduché jedlo so steakom opečeným na panvici, ktoré zvýrazňuje prirodzenú bohatú chuť hovädzieho mäsa.

Ingrediencie


  • Hovädzí steak ribeye, 300 g

  • Maslo, 15 g

  • Olej na varenie, 5 g

  • Tymian, 2 g

  • Soľ, 2 g

  • Čierne korenie, 1 g


  • Celková hmotnosť: 325 g

    Postup


  • 1. Ribeye osušte papierovou utierkou a z oboch strán osoľte a okoreňte čiernym korením.

  • 2. Na panvici rozohrejte olej na stredne silnom ohni, kým nebude horúci.

  • 3. Steak opekajte 2 až 4 minúty z každej strany, podľa hrúbky a požadovaného stupňa prepečenia.

  • 4. Počas poslednej minúty prípravy pridajte do panvice maslo a tymian.

  • 5. Opakovane lyžicou prelievajte steak rozpusteným tymianovým maslom.

  • 6. Vyberte steak z panvice a pred podávaním ho nechajte 5 minút odpočívať.


  • Čas prípravy a čas varenia


  • Čas prípravy: 5 minút

  • Čas varenia: 8 až 10 minút


  • Užitočné tipy


  • Pred prípravou nechajte steak zohriať sa bližšie na izbovú teplotu, aby bol výsledok rovnomernejší.

  • Odpočinok je dôležitý, aby šťava zostala v mäse.

  • Ak je to možné, použite teplomer: 50 až 52 °C pre krvavý, 54 až 57 °C pre stredne krvavý, 60 až 63 °C pre stredne prepečený.
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