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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, over medium-high heat, "toast" the coriander and fennel seeds using no oil (dry pan) until you achieve a fragrant aroma (3-5 minutes). | 2. Remove from heat and allow to cool. Transfer the seeds to a spice grinder and grind. Add in the salt and pepper. Use this blend to season the steaks on both sides. | 3. Using the same skillet over medium heat, add the olive oil. When it gets hot (don't let it smoke), lay in the steaks and fry them about 4-5 minutes per side. | 4. Plate up the steaks and allow them to "rest" for about 8 minutes prior to serving. | 5. An option, you can lightly brush the top of each steak with a little melted butter if you wish, just after they come out of the skillet. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib eye steak	2			1396.2698	0.0	198.1071	67.1842
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
fennel seed	1	tablespoon		20.01	3.0328	0.9164	0.8625
black pepper	1	tablespoon	milled	17.319000000000003	4.4126	0.7169	0.2249
kosher salt	1/2	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.