Veal steak

Name: Veal steak
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: Veal - 250 g; Salt - 5 g; Ground black pepper - 2.5 g; Thyme / savory - 5 g; Garlic - 10 g; Butter - 20 g; Vegetable oil - 34 g

Cookinero 16 Mar 2025

8660

Veal is a tender and soft meat with virtually no fat. The tenderloin is suitable for veal steak. It is considered the softest part of the bull, since this muscle is practically not involved in the animal's movement. When pressed, it is pliable, but "springy". Parts of the shoulder blade are also used. And the ribeye steak, a thick edge from the rib part, is distinguished by its juiciness due to the presence of fatty layers along with a little fat on the side. Quality meat for it is with visible streaks of fat.

How to cook Veal steak

Step 1

Start cooking the steak. Heat the frying pan until it starts to smoke (8-10 minutes), add 1 tablespoon of oil, wait a few more minutes for it to heat up. Then put the steaks in the frying pan. Fry for 1.5-2 minutes, depending on the desired crust color, on each side.

Step 2

Add spices. After frying the steak thoroughly on both sides until golden brown, add crushed garlic, pepper and herbs (thyme). Add salt.

Step 3

Continue frying the meat. Add butter and another spoon of vegetable oil. Reduce the temperature to medium and continue frying the meat on both sides, basting it with the released juice. Cooking time depends on the desired level of doneness. Medium rare, with blood - 4 minutes is enough, firmer (medium), medium doneness - 7 minutes, medium well - 10 minutes. And well done - 14 minutes. Before serving, put the steaks on a board to rest.

Veal steak - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of oil for frying the veal steak?

Yes, you can use olive oil, avocado oil, or ghee as alternatives to vegetable oil. Avoid oils with low smoke points, like flaxseed oil, for high-heat frying.

Is there a vegetarian alternative to veal steak?

For a vegetarian option, try thick-cut portobello mushrooms or cauliflower steaks. Adjust cooking time as needed, as these cook faster than meat.

How can I make this recipe dairy-free?

Skip the butter and use only vegetable oil or a dairy-free butter substitute for basting.

How should I store leftover cooked veal steak?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to avoid drying out.

Can I freeze cooked veal steak?

Yes, wrap tightly in foil or plastic and freeze for up to 3 months. Thaw in the fridge before reheating.

What sides pair well with veal steak?

Try mashed potatoes, roasted veggies, or a crisp green salad. A red wine reduction sauce also enhances the flavor.

How do I adjust cooking times for thicker steaks?

For thicker cuts, sear as directed, then reduce heat and extend cooking time by 1–2 minutes per side for every additional ½ inch of thickness.

Can I use dried herbs instead of fresh thyme?

Yes, but use ⅓ the amount (dried herbs are more concentrated). Add them with the spices in Step 2.

Why does the steak need to rest before serving?

Resting allows juices to redistribute, ensuring a tender, juicy steak. Cover loosely with foil for 5–10 minutes.

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Veal steak

How to cook Veal steak

Step 1

Step 2

Step 3

Veal steak - FAQ About Ingredients, Baking Time and Storage

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