Beefsteak maremma style (recipe)
| Beefsteak maremma style (recipe) | |
|---|---|
| Name | Beefsteak maremma style |
| Ingredients | Fresh rosemary needles • Coarse sea salt • Olive oil |
| Cooktime (in hours) | 0.583333333 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.916666666 |
| Keto friendliness | Keto friendly |
| Calories | 40.2 |
| Fat | 4.5 |
| Protein | 0 |
| Carbohydrate | 0.1 |
| Fiber | 0.1 |
| Net carbohydrates | 0 |
| Sugar | 0 |
| Saturated fat | 0.6 |
| Cholesterol (mg) | 0 |
| Sodium | 775.3 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Beefsteak maremma style (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Recipe instructions
- Chop the rosemary needles finely with a chef's knife, and place in the mortar with the salt.
- With the pestle, crush and grind it all together into a coarse rub.
- Continue grinding with the pestle as you drizzle in the olive oil, until the mixture has thinned to spreading consistency; cover and set aside.
- Heat the grill thoroughly over a high gas flame or a deep, glowing bed of charcoal.
- Lay the steak on it, and grill the first side for 8-10 minutes, until the meat is well browned and marked.
- Turn onto the other side, and cook for another 8-10 minutes, to brown and mark it.
- Prop the steak up, and holding it with tongs, grill the edges until browned.
- Grill the sides again for equal lengths of time, to cook the steak to doneness.
- The steak may need anywhere from a total of 25-35 minutes to cook to rare, depending on thickness and the heat of your grill.
- It should feel springy to the touch; if you have an instant-read meat thermometer, it should read about 120 8 when inserted a couple of inches into the side of the steak.
- When done, set the steak on a platter or carving board and immediately brush it with the rosemary paste, coating it lightly on all surfaces.
- Let the steak rest for 10 minutes, allowing the natural juices and the seasoning to permeate the entire cut.
- First cut the large loin and tenderloin sections away from either side of the T-bone.
- Slice each piece on a slight angle into 1/2-inch thick strips, and reassemble them next to the bone.
- Pour over the meat any juices released in carving, and drizzle with a bit of extra-virgin olive oil
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Food tags
Meat, European,, Easy
Beefsteak maremma style (recipe) details
Time:
Prep Time in Hours and Mins:55M
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Contributors: Prab R. Tumpati, MD
