AS MANY TIMES as I’ve cooked steak, I’ve solely hardly ever achieved that state of perfection present in Paris bistros. So, on a visit to that metropolis researching recipes for an upcoming ebook,…
I used to be desperate to seek the advice of with Hugo Desnoyer, the eponymous proprietor of what’s arguably Paris’s most extremely regarded butcher store.
“In France we have now a way to make an ideal steak each time. It’s quite simple,” he assured me. “So long as you employ high quality meat to start with.”
Bifteck pôelé au beurre—steak pan-seared in butter, the sort that often graces a plate of steak frites—originated in restaurant kitchens however is simply as simply (and in France, simply as typically) made by residence cooks. It includes a number of easy steps: An iron skillet heats till wisps of smoke seem. A thick steak sears till it develops a toothsome crust. After a quick sojourn within the oven, it returns to the stovetop to be completed with melted, herb-flavored butter.
“This permits the complete taste to shine. In any other case you aren’t doing justice to the meat,” mentioned Mr. Desnoyer.