Brasserie Style Steak
User Reviews
5
-
Prep Time
15 mins
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Cook Time
4 mins
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Total Time
19 mins
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Servings
2
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Calories
470 kcal
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Course
Main Course
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Cuisine
French
Brasserie Style Steak
Description
The recipe calls for bringing steaks to room temperature before cooking, drying them thoroughly for optimal browning, and seasoning generously with salt just before cooking. A smoking-hot skillet is used with a light coating of neutral oil to sear the steak quickly on both sides, typically for 2 minutes per side depending on thickness and preferred doneness. The fat edge is also seared for added flavor and texture.
The steaks rest loosely covered for 4 minutes after cooking to allow juices to settle, enhancing tenderness. The method suits thick cuts ranging from ribeye to filet mignon, producing a well-seared crust and juicy interior.
Timing varies with steak thickness and doneness preference, with detailed recommendations included for steaks around 2 to 3.5 cm thick.
Ingredients
- 2 ribeye steak 10oz/300g each
- 2 New York Strip steak
- 2 filet mignon steak
- 1 teaspoon salt
- 1 tablespoon neutral 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 3.5cm thick steak, cooking times range from 3 minutes total for blue doneness to 11 minutes for well done, adjusted as minutes per side.
- For 2cm thick steak, adjust cooking time from 2 minutes total for blue to 10 minutes for well done.
- Use tongs to sear the strip of fat on the steak sides for added flavor and texture.
- Let steaks rest loosely covered with foil for 4 minutes after cooking before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Protein | 45g | 90% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 138mg | 46% |
| Sodium | 1297mg | 54% |
| Potassium | 606mg | 13% |
| Vitamin A | 34IU | 1% |
| Calcium | 17mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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