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. ---------------------------------------------------------------------------
Nutrition
Ingredients
