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Ribeye zrezek iz ponve s timijanovim maslom

Ribeye zrezek iz ponve s timijanovim maslom
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Hranilne vrednosti

Na porcijo 320 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 930 kcal
47% DV
Skupne maščobe 75.0g
100% DV
Skupni ogljikovi hidrati 2.0g
1% DV
Beljakovine 62.0g
100% DV

O tem

Velik ribeye zrezek, pečen v ponvi in verjetno prelivan z maslom, ponuja veliko beljakovin in zelo veliko maščob, medtem ko vsebuje zanemarljivo malo ogljikovih hidratov.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin9.0mcg30%
Holin250.0mg45%
Folna kislina18.0mcg5%
Niacin16.5mg103%
Pantotenska kislina2.4mg48%
Riboflavin0.7mg54%
Tiamin0.1mg8%
Vitamin A55.0mcg6%
Vitamin B127.2mcg300%
Vitamin B61.4mg82%
Vitamin D0.4mcg2%
Vitamin E0.9mg6%
Vitamin K2.5mcg2%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij45.0mg5%
Baker140.0mcg16%
Železo5.8mg32%
Magnezij58.0mg14%
Fosfor560.0mg80%
Kalij760.0mg16%
Selen58.0mcg105%
Natrij620.0mg27%
Cink11.5mg105%

V ponvi zapečen ribeye zrezek s timijanovim maslom

Klasičen ribeye zrezek, preprosto pripravljen s soljo, črnim poprom, timijanom, maslom in oljem. To je preprosta jed z zrezkom, zapečenim v ponvi, ki poudari naravno bogat okus govedine.

Sestavine


  • Goveji ribeye zrezek, 300 g

  • Maslo, 15 g

  • Jedilno olje, 5 g

  • Timijan, 2 g

  • Sol, 2 g

  • Črni poper, 1 g


  • Skupna teža: 325 g

    Navodila


  • 1. Ribeye osušite s papirnato brisačo in obe strani začinite s soljo in črnim poprom.

  • 2. V ponvi na srednje močnem do močnem ognju segrejte jedilno olje, da se dobro segreje.

  • 3. Zrezek pecite 2 do 4 minute na vsaki strani, odvisno od debeline in želene stopnje pečenosti.

  • 4. V zadnji minuti peke v ponev dodajte maslo in timijan.

  • 5. Stopljeno timijanovo maslo večkrat prelijte čez zrezek.

  • 6. Zrezek vzemite iz ponve in ga pred serviranjem pustite počivati 5 minut.


  • Čas priprave in čas kuhanja


  • Čas priprave: 5 minut

  • Čas kuhanja: 8 do 10 minut


  • Koristni nasveti


  • Pred peko pustite, da se zrezek nekoliko približa sobni temperaturi, za bolj enakomeren rezultat.

  • Počivanje je pomembno, da sokovi ostanejo v mesu.

  • Če je mogoče, uporabite termometer: 50 do 52°C za krvavo pečen, 54 do 57°C za srednje krvavo pečen, 60 do 63°C za srednje pečen.
  • KetoZ malo ogljikovih hidratovBrez glutena
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