Comment cuire un STEAK HACHÉ sans qu’il soit sec

Ingredients

• 200 g Ground Beef (80% lean) (Formed into one patty, about 1 cm thick)
• 1 pinch Fleur de Sel (Season both sides before cooking)
• 2 turns Black Pepper (Freshly ground, added after cooking)
• 1 tsp Peanut Oil (Neutral‑flavored oil with high smoke point)
• 1 slice Cheddar Cheese Slice (Optional, placed on patty just before covering)

Instructions

1. Bring Patty to Room Temperature

   Remove the ground‑beef patty from the refrigerator and let it sit on the counter for about 30 minutes so it reaches ambient temperature.

   Time: PT30M

2. Pat Dry

   Using a paper towel, gently press both sides of the patty to remove excess moisture.

   Time: PT1M

3. Season with Salt

   Sprinkle a pinch of fleur de sel evenly over each side of the patty. Do NOT add pepper yet.

   Time: PT1M

4. Preheat the Skillet

   Place the non‑stick skillet on the stove and heat on high (about 8‑9 on a 10‑point dial) for 1 minute.

   Time: PT1M

5. Add Oil

   Add 1 tsp of peanut oil, swirling to coat the bottom.

   Time: PT30S

6. Sear First Side

   Lay the patty in the hot skillet. Let it cook undisturbed for 2 minutes until a deep golden crust forms.

   Time: PT2M

7. Flip and Cook Second Side

   Using a spatula, carefully flip the patty and cook the other side for 2 minutes 30 seconds.

   Time: PT2M30S

8. Add Cheese and Cover

   If using cheese, place the slice on top of the patty, then immediately cover the skillet with a lid or foil for about 1 minute to melt the cheese.

   Time: PT1M

9. Rest Under Cover

   Transfer the patty to a plate, cover loosely with a lid or aluminum foil, and let rest for 2 minutes so the juices redistribute.

   Time: PT2M

10. Final Seasoning

    Finish with two turns of freshly ground black pepper and a generous pinch of fleur de sel.

    Time: PT30S

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

0 g

Fat

18 g

Fiber

0 g