2 Serves
63 Mins
Pat the beef steaks dry with paper towels and season them generously on all sides with steak seasoning, salt, and black pepper.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
41 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
442 mg / 1,250 mgPotassium
739 mg / 4,700 mgSodium
692 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat the olive oil in a heavy-bottomed skillet or cast iron skillet over medium-high heat until shimmering.
Place the steaks in the hot skillet and sear for 3-5 minutes per side, depending on thickness, until a deep brown crust forms.
Reduce heat if necessary and continue cooking until the desired internal temperature is reached, using a kitchen thermometer to verify.
Remove the steaks from the skillet and let them rest on a cutting board for at least 8 minutes before slicing and serving.
25
g95
g20
g
Yemeni
