Classic French

Steak Maman Blanc

Name: Steak Maman Blanc
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 4 x 225g Sirloin or rump steaks, organic, cut 2 cm thick, fat trimmed; 2 pinches sea salt; 15g pepper, black, coarsely ground; 30ml olive oil; 65g unsalted butter; 200ml water

A foolproof steak recipe

Prep 5 minsCook 10 minsServes 4

My mother cooked this easy steak recipe from when I was a child, and I genuinely think it’s the best steak in the world. It relies on one straightforward process: pan-frying meat to create delicious juices, which can then be turned into an emulsion by the addition of water. The technique works with other meats too, and will be just as delicious if you follow the same method.

Ingredients

Ingredients for the steak

4 x 225gSirloin or rump steaks, organic, cut 2 cm thick, fat trimmed
2 pinchessea salt
15gpepper, black, coarsely ground
30mlolive oil
65gunsalted butter
200mlwater

Method

1
Season the steaks with the salt and scatter the black pepper over them, pressing firmly into the steaks on each side.
2
On a medium heat, in a large frying pan, heat the oil and butter until the butter is foaming; it should turn light brown and smell very nutty.
It is important to let it reach this stage so that it will slowly caramelize the surface of the meat.
The juices will then create deposits on the pan, which will form the base for the most marvellous pan juices.
But don’t let the butter burn, or it will become indigestible and develop an unpleasant taste.
3
Raise the heat to medium-high, lay the steaks in the foaming butter and cook for 1½ - 2 minutes on each side for rare, 3 minutes for medium-rare, or 4 minutes for medium.
To test if it is done, 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
Transfer the steaks to a warm plate with tongs.
Pour the water into the hot pan; there will be a lot of sizzling, and the water and butter will create an emulsion.
Scrape the base of the pan with a wooden spoon to release the caramelized residue, which will give taste and colour to this succulent juice.
Pour the juice onto the steaks and serve immediately.

Chef's Tips

“
"The best accompaniments are sautéed potatoes and French beans."

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!