Black Angus steak with aromatic tomato sauce
Method of preparation
The steaks are removed from the refrigerator about 25-30 minutes before cooking to allow them to come to room temperature.
Pat them dry very well with kitchen paper, because the dry surface helps to get a nice crust when sealing. Season them on both sides with salt, pepper, and thyme.
Cut the onion into thin half-moons and mince the garlic. Heat 1 tbsp olive oil in a wide frying pan and fry the onion over medium heat for 5-6 minutes, until softened and lightly golden.
Add the garlic and stir for about 30 seconds, without burning it.
Add the tomato puree to the onion and fry for 1 minute to intensify the flavor. Add the chopped tomatoes, oregano, sugar, salt, and black pepper. Simmer the sauce over low to medium heat for 12-15 minutes, until it thickens and becomes aromatic. If it thickens too much, you can add 2-3 tablespoons of water.
In a separate pan, heat 2 tbsp. olive oil. Sear the steaks over high heat for 2-3 minutes on each side, depending on the thickness and desired degree of doneness. Finally, add the butter and baste the meat for about 1 minute to make it juicier and more flavorful.
The finished Black Angus steaks are transferred to a plate and allowed to rest for 5 minutes. This is an important step because the juices are distributed evenly and the meat remains tender when cut.
The steaks are served on top of the warm tomato sauce or the sauce is spread around them.
The dish is best eaten immediately after preparation, but leftovers can be stored in the refrigerator for up to 2 days. When reheating, it is best to use low heat to avoid drying out the meat.
Try our other impressive meat specialties such as the tender tenderloin steak with asparagus, the classic Diane steak and the elegant Milanese steak, which will delight every lover of perfectly cooked veal.
