STEAK MAMAN BLANC & STEAK WITH RED WINE JUS

• porsi: 4

Bahan-bahan

4 x 225g sirloin or rump steaks, cut 2cm thick, fat trimmed

4 small pinches of sea salt flakes

Coarsely ground black pepper

40g of unsalted butter

200ml of water

Petunjuk

1. Remove the steaks from the fridge at least 30 minutes before cooking. Season each side of the steaks with the salt and grind the black pepper over them – be generous with it. Firmly press the salt and pepper into the steaks.

2. On a medium heat, in a large frying pan, put the butter and let it melt and foam. Then, when the butter starts to turn light gold and nutty, you know the heat is just right to sear and slowly brown the meat. Now is the time to lay the steaks into the butter and increase the heat to medium-high to keep things nice and hot. FOR RARE: Cook 1 minute on each side. FOR MEDIUM-RARE: Cook for 2 minutes on each side. FOR MEDIUM: Cook for 3 minutes on each side, turning twice.

3. When you turn the steaks, keep each of them in the same spot in the pan. To test if the steak is cooked to your liking, press the meat with your forefinger. For rare, it should be soft and your finger will not leave an imprint; medium will feel quite firm, because the fibres will be cooked.

4. Using tongs, transfer the steaks to a warm plate. Put the pan back on a medium-high heat and pour the water into the hot pan – sizzle, bubble, boil. The butter and water will create an emulsion. Scrape the base of the pan with a spatula or wooden spoon to release the caramelised residue, adding flavour and colour to this succulent juice. Pour the juice on to the steaks and serve immediately with the sautéed potatoes.

[recipe: Steak Maman Blanc with Sautéed Potatoes]