On 05/09/03 16:35, in article ,
"Jon" wrote:

I've just come back from France and just love the way their steak tastes out
there. It seems different to me lobbing my steak in the frying pan with
olive oil.

How do they cook their steaks?


The first thing I do is carefully choose the meat, select its origin
(limousin, salers) and check for marbling.

Then, since most butchers supermarkets no longer age beef properly, I never
cook steak on the day I purchased it.

Then I rub the steak with a little oil, sear it on both sides in a very hot
cast-iron frying pan, then cook it for a couple minutes on each side on
slightly lower heat. Then I add salt, freshly ground black papper, a good
pat of butter, and I let it rest on a plate for a couple of minutes. That's
all. The quality of the beef is most important.

Sophie wrote:

Then, since most butchers supermarkets no longer age beef properly, I never
cook steak on the day I purchased it.

How do you age it? Wet/dry? How long?

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