This Brasserie style steak will give you a French bistro vibe right in your kitchen. A perfectly cooked steak topped with compound butter served with a green salad and some french fries.
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
Ingredients
2Ribeye/New York Strip/filet mignon steaks10oz/300g each
1teaspoonsalt
1tablespoonneutral oil
Instructions
Take the steaks out of the refrigerator for at least 15-30 minutes before planning to cook.
Place a skillet over high heat and leave it to get smoking hot.
Pat the steak dry using kitchen paper. Repeat until the kitchen towel is almost sticking to the meat.
Oil both sides of the steak.
Just before you add the steaks to the pan, generously salt both sides of the steak.
Cook for 2 minutes on one side, then flip and cook for 2 minutes. (or as per the notes below for your cooked preference)
Pick up your steaks and use tongs to sear the strip of fat on the side.
Remove from the pan and place on a plate. Cover loosely with foil and let them rest for 4 minutes.
Notes
For a 3.5cm thick steak:Blue: 3 Minutes in total (1½ minutes on each side) Rare: 4½ Minutes in total (2¼ minutes on each side) Medium-rare: 6½ Minutes in total (3¼ minutes on each side) Medium: 9 Minutes in total (4½ minutes on each side) Well Done: 11 Minutes in total (5½ minutes on each side)For a 2cm thick steak:Blue: 2 Minutes in total (1 minutes on each side) Rare: 3 Minutes in total (1½ minutes on each side) Medium rare: 4 Minutes in total (2 minutes on each side) Medium: 6 Minutes in total (3 minutes on each side) Well Done: 10 Minutes in total (5 minutes on each side)