Components
- Two counterfillet steaks
- One teaspoon of olive oil
- Add salt and ground pepper gradually to achieve the desired flavor.
Ready state
- Take the steaks out of the refrigerator and let them sit at room temperature for a few minutes—they should not be frozen when placed in the frying pan.
- Season the steaks with salt and pepper according to your preference. Preheat a large frying pan over high heat. Once hot, add the oil and place the steaks in the pan. Allow them to sear without moving for about 2 minutes, until they naturally release from the pan. Flip the steaks and cook for an additional 2 minutes. Turn off the heat and serve immediately. This dish pairs wonderfully with roasted carrots topped with pesto sauce.
