Chef Uchecancook-How to cook perfect steak-Weekend Special.

This is the French method which is always rarer than non-French methods.
You need a good heavy bottomed pan or grill and you need to put it on a fiery hot heat.

You should use a nice thick cut of steak (I am presuming you are using at least a 2cm thick slice). Lightly salt and pepper the steak on both sides.



If you are using a grill, brush the steak with oil, otherwise the rest of the technique is the same.

To your hot pan add a tablespoon or two of vegetable oil (it should be just enough to coat the pan – you don’t want to boil the steak in oil). Add a good sized knob of butter to the oil. It should sizzle. Ensure the bottom of the pan is well coated with maybe 1 or 2 millimeters of butter.

Add your steak to the pan and do not touch it. It must not be moved in the pan while it is cooking. This will give you a nice crisp on the outside of the meat.

Cooking times are:
Bleu (very rare – the best way to eat steak): 1 minutes on each side
Rare: 2-3 minutes on each side
Medium: 4 minutes on each side
Well-done: 5-6 minutes on each side
Just before turning the steak, you can add another small knob of butter to the pan. Turn the steak and, again, do not touch it until the cooking time is done. Remove the steak from the pan, put on a plate, cover with foil and leave to rest for 3-5 minutes before serving. This allows the meat fibres to relax – giving a more tender bite.

Love Always
Sue