Usuba
Grilled Top Blade Steak with Rosemary
Juicy steak with a crispy crust and rosemary aroma. The meat is seared on a hot griddle pan with characteristic grill marks, then finished under a lid and rested in foil with butter and herbs.
- Total
- 25 min
- Standard serving
- 255.7 g
Ingredients
Total 5
Instructions
- 1
Step 1
Prepare the steak, salt, spices, rosemary, and butter.
- 2
Step 2
Spread butter on both sides of the steak.
- 3
Step 3
Season the meat with a mixture of four spices on one side.
- 4
Step 4
Sprinkle with coarse sea salt.
- 5
Step 5
Place the steak seasoned side down on a hot grill pan.
- 6
Step 6
After 3 minutes, flip the meat and fry for another 2 minutes over high heat.
- 7
Step 7
Flip the steak again to create a crosshatch pattern.
- 8
Step 8
After 2 minutes, flip the steak and fry for another 2 minutes.
- 9
Step 9
Cover the meat with a lid, reduce the heat and cook to the desired level of doneness.
- 10
Step 10
Remove from heat and pour the meat juices over the steak.
- 11
Step 11
Place the steak on foil.
- 12
Step 12
Spread butter on both sides.
- 13
Step 13
Place fresh rosemary sprigs on the steak.
- 14
Step 14
Wrap the meat in foil and let it rest for 10 minutes.
- 15
Step 15
Unwrap the foil and remove the rosemary sprigs. Serve the steak hot.
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