Check your pan is hot enough before starting to cook:
when you are using fat, the oil should become liquid and the butter foamy.
It is preferable to start cooking with oil, since butter may brown and become unpalatable.
Once the oil is hot, sear the steak and brown both sides over high heat.
Turn down heat until cooked to your taste.
At the very end, a bit of butter will add flavour to the meat.
Rosemary or garlic are also great options.
Touch the thumb and the index finger for the texture of a blue rare steak.
Touch the thumb and the middle finger for the texture of a rare steak.
Touch the thumb and the ring finger for the texture of a medium steak.
Touch the thumb and the little finger for the texture of a well-done steak.
Michel Roth is one of the most accomplished chefs in the world, having been awarded some of the most prestigious titles in French gastronomy: in 1985 he won the Pierre Taittinger International Culinary Prize, before receiving the Bocuse d’Or and Meilleur Ouvrier de France titles in 1991. Michel Roth represents the epitome of haute cuisine and excellence.
Originally from the Grand Est, a region of France which he holds particularly dear, Roth shares strong values with DE BUYER.