Bistro steak with BĂ©arnaise sauce

steak in skilletParisian bistro chefs invariably prefer the sizzling sear of a frypan to that of a charcoal or wood-fired grill for their steaks. They’re after the reddish sheen mastered by chef Thierry Laurent at the marvelous Le Bistrot Paul Bert. To ensure your steaks have that same caramelised lustre without a burned pan-fried bistro steakor blackened taste, be sure to:

• First warm the steaks to room temperature.
• Use a nonstick skillet so not much oil and butter are required.
• Use an oil with a high smoke point, such as soybean (soya), grapeseed, peanut (groundnut) or canola (rapeseed).
• Add the butter to the pan just before the steaks, not giving it time to brown.

Le Bistrot Paul BertThis recipe for a pan-fried bistro steak with BĂ©arnaise sauce, from The Bistros, Brasseries & Wine Bars of Paris, is an adaptation of Le Bistrot Pau Bert’s entrecĂ´te grillĂ©.

Makes 4 servings

4 rib, rib-eye or sirloin steaks, 3/4 inch thick, 8 to 10 oz (225-285g) each
4 tablespoons peanut (groundnut), soybean (soya) or grapeseed oil
2 tablespoons unsalted butter
salt
freshly ground black pepper
BĂ©arnaise sauce

  1. Remove the steaks from the refrigerator 30 to 60 minutes before cooking them.
  2. Heat 2 tablespoons oil in 2 large nonstick skillets over high heat until very hot. Drop 1 tablespoon butter in each pan, immediately add the steaks and sear for 3 minutes (for medium rare). Turn the steaks, season the cooked sides with salt and pepper and sear the uncooked sides for 3 minutes.
  3. Transfer the steaks onto plates, season with salt and pepper and serve immediately with BĂ©arnaise sauce and frites.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Related Post

Taking Your Salt Beef As It Comes

In an era when cured pig back is more chic than caviar and the once prized but hopelessly lean fillet (filet mignon) cut may soon be sold off for scrap it's hard to remember back to a time when fat was a four-letter word. Seek out any good Old English dictionary and...

read more

The Chicken Egg is Alain Passard’s Secret Luxury

As I stood over the pan of flawlessly decapitated egg shells floating in a shallow bath of barely simmering water, I might have recognised a modern culinary classic in the making. Each of the yolks reloaded into those shells would soon be masterfully transformed by...

read more

BRING YOUNG & FOODISH HOME

As a member of the Young & Foodish community, you’ll hear about our latest food discoveries, recipes, videos, live sessions, product recommendations, parties and at-home events. We’ll help you lead a more foodish life.

Welcome to the Young & Foodish community.

Pin It on Pinterest

Share This