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Pannstekt ribeye med timjansmör

Pannstekt ribeye med timjansmör
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Näringsfakta

Per portion på 320 g

% dagligt värde baserat på en kost på 2000 kcal

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

Om

En stor ribeye som sannolikt steks i panna och ösas med smör. Rätten ger mycket protein och mycket hög fetthalt, med i princip inga kolhydrater.

Ingredienser

Vitaminer & mineraler

Vitaminer

NäringsämneMängdDV%Halveringstid
Biotin9.0mcg30%
Kolin250.0mg45%
Folat18.0mcg5%
Niacin16.5mg103%
Pantotensyra2.4mg48%
Riboflavin0.7mg54%
Tiamin0.1mg8%
Vitamin A55.0mcg6%
Vitamin B127.2mcg300%
Vitamin B61.4mg82%
Vitamin D0.4mcg2%
Vitamin E0.9mg6%
Vitamin K2.5mcg2%

Mineraler

NäringsämneMängdDV%Halveringstid
Kalcium45.0mg5%
Koppar140.0mcg16%
Järn5.8mg32%
Magnesium58.0mg14%
Fosfor560.0mg80%
Kalium760.0mg16%
Selen58.0mcg105%
Natrium620.0mg27%
Zink11.5mg105%

Pannstekt ribeye med timjansmör

En klassisk ribeyebiff som tillagas enkelt med salt, svartpeppar, timjan, smör och olja. Detta är en okomplicerad pannstekt biff som lyfter fram nötköttets naturliga fyllighet.

Ingredienser


  • Ribeyebiff av nöt, 300 g

  • Smör, 15 g

  • Matolja, 5 g

  • Timjan, 2 g

  • Salt, 2 g

  • Svartpeppar, 1 g


  • Total vikt: 325 g

    Instruktioner


  • 1. Torka av ribeyen och krydda båda sidor med salt och svartpeppar.

  • 2. Hetta upp matoljan i en stekpanna på medelhög till hög värme tills den är varm.

  • 3. Stek biffen i 2 till 4 minuter per sida, beroende på tjocklek och önskad stekgrad.

  • 4. Tillsätt smöret och timjanen i pannan under den sista minuten av tillagningen.

  • 5. Skeda det smälta timjansmöret över biffen upprepade gånger.

  • 6. Ta upp biffen ur pannan och låt den vila i 5 minuter före servering.


  • Förberedelsetid och tillagningstid


  • Förberedelsetid: 5 minuter

  • Tillagningstid: 8 till 10 minuter


  • Hjälpsamma tips


  • Låt biffen bli närmare rumstemperatur före tillagning för ett jämnare resultat.

  • Det är viktigt att låta köttet vila för att behålla köttsaften.

  • Använd gärna en termometer om möjligt: 50 till 52°C för rare, 54 till 57°C för medium-rare, 60 till 63°C för medium.
  • KetoKolhydratfattigGlutenfri
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