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Kekik Yağlı Tavada Mühürlenmiş Antrikot

Kekik Yağlı Tavada Mühürlenmiş Antrikot
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Besin Değerleri

320 g porsiyon başına

% Günlük Değer, 2000 kcal'lik bir diyete dayanmaktadır

Kalori 930 kcal
47% DV
Toplam Yağ 75.0g
100% DV
Toplam Karbonhidrat 2.0g
1% DV
Protein 62.0g
100% DV

Hakkında

Büyük bir antrikot biftek tavada mühürlenip muhtemelen tereyağıyla bastelanır. Yüksek protein, çok yüksek yağ ve ihmal edilebilir düzeyde karbonhidrat içerir.

İçindekiler

Vitaminler ve Mineraller

Vitaminler

Besin öğesiMiktarGD%Yarı ömür
Biyotin (B7)9.0mcg30%
Kolin250.0mg45%
Folat (B9)18.0mcg5%
Niasin (B3)16.5mg103%
Pantotenik Asit (B5)2.4mg48%
Riboflavin (B2)0.7mg54%
Tiamin (B1)0.1mg8%
A Vitamini55.0mcg6%
B12 Vitamini7.2mcg300%
B6 Vitamini1.4mg82%
D Vitamini0.4mcg2%
E Vitamini0.9mg6%
K Vitamini2.5mcg2%

Mineraller

Besin öğesiMiktarGD%Yarı ömür
Kalsiyum45.0mg5%
Bakır140.0mcg16%
Demir5.8mg32%
Magnezyum58.0mg14%
Fosfor560.0mg80%
Potasyum760.0mg16%
Selenyum58.0mcg105%
Sodyum620.0mg27%
Çinko11.5mg105%

Tavada Mühürlenmiş Kekikli Tereyağlı Ribeye Biftek

Tuz, karabiber, kekik, tereyağı ve yağ ile sade şekilde pişirilen klasik bir ribeye biftek. Bu, dana etinin doğal zenginliğini öne çıkaran, tavada mühürlenmiş, yalın bir biftek yemeğidir.

Malzemeler


  • Ribeye dana biftek, 300 g

  • Tereyağı, 15 g

  • Sıvı yağ, 5 g

  • Kekik, 2 g

  • Tuz, 2 g

  • Karabiber, 1 g


  • Toplam ağırlık: 325 g

    Hazırlanışı


  • 1. Ribeye bifteği kağıt havluyla kurulayın ve her iki tarafını tuz ve karabiberle çeşnilendirin.

  • 2. Sıvı yağı bir tavada orta-yüksek ateşte iyice ısınana kadar kızdırın.

  • 3. Bifteği, kalınlığına ve istediğiniz pişme derecesine bağlı olarak, her bir yüzünü 2 ila 4 dakika mühürleyin.

  • 4. Pişirmenin son dakikasında tavaya tereyağı ve kekiği ekleyin.

  • 5. Eriyen kekikli tereyağını kaşıkla tekrar tekrar bifteğin üzerine gezdirin.

  • 6. Bifteği tavadan alın ve servis etmeden önce 5 dakika dinlendirin.


  • Hazırlık ve pişirme süresi


  • Hazırlık süresi: 5 dakika

  • Pişirme süresi: 8 ila 10 dakika


  • Faydalı ipuçları


  • Daha eşit sonuçlar için bifteği pişirmeden önce oda sıcaklığına biraz yaklaşmasını sağlayın.

  • Etin suyunu içinde tutmak için dinlendirme önemlidir.

  • Mümkünse bir termometre kullanın: az pişmiş için 50 ila 52°C, orta-az pişmiş için 54 ila 57°C, orta için 60 ila 63°C.
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