👨🍳 Method
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1
If you prefer your steak blue or rare, remove it from the refrigerator 15 minutes before cooking so it can come closer to room temperature.
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Otherwise, the interior will be too cold to serve properly.
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Choose a heavy-bottomed grill pan or skillet that distributes heat evenly.
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Place the pan over high heat and allow it to become very hot.
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Season one side of the steak generously with freshly ground pepper and salt.
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Once the pan is very hot, add the butter and oil.
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Just before the butter begins to brown and most of the foam subsides, place the steak seasoned-side down in the pan.
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8
Important: flip the steak only once. When you flip it, season the other side with pepper and salt.
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For a 200-gram steak, cook according to desired doneness:
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Blue: 1 minute per side
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Rare: 2 minutes per side
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Medium: 3 minutes per side
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Well-done: 5 minutes per side
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As a general rule, add or subtract 1 minute per side for every centimeter of thickness.
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15
If the temperature becomes too high and the crust begins to burn, reduce the heat to prevent the surface from drying out and becoming brittle.
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16
Once cooked to your preference, remove the steak from the pan and wrap it loosely in aluminum foil. Let it rest for 3–5 minutes.
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17
While the steak rests, prepare the sauce of your choice. Pour off the excess fat from the pan, keeping only the browned bits (fond).
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18
For a simple cream sauce: deglaze the pan with a splash of wine or port, scraping up the fond.
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Add 1 dl of veal stock and 1 dl of cream.
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Simmer until the sauce reaches desired consistency, then taste and adjust seasoning with pepper and salt.
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