Comment cuire un Steak Haché sans qu’il soit sec
Comment cuire un STEAK HACHÉ sans qu’il soit sec is a easy French recipe that serves 1. 260 calories per serving. Recipe by Daniel Homechef on YouTube.
Prep: 32 min | Cook: 8 min | Total: 50 min
Cost: $1.75 total, $1.75 per serving
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
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
Pat Dry
Using a paper towel, gently press both sides of the patty to remove excess moisture.
Time: PT1M
Season with Salt
Sprinkle a pinch of fleur de sel evenly over each side of the patty. Do NOT add pepper yet.
Time: PT1M
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
Add Oil
Add 1 tsp of peanut oil, swirling to coat the bottom.
Time: PT30S
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
Flip and Cook Second Side
Using a spatula, carefully flip the patty and cook the other side for 2 minutes 30 seconds.
Time: PT2M30S
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
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
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
Dietary info: Contains meat, Gluten‑free, High‑protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Ground Beef (80% lean): Ground turkey, Ground bison
- Instead of Fleur de Sel: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper
- Instead of Peanut Oil: Canola oil, Vegetable oil
- Instead of Cheddar Cheese Slice: Swiss cheese, Provolone
Equipment Needed
- Non‑Stick Skillet
- Spatula or Tongs
- Paper Towels
- Plate
- Lid or Aluminum Foil
- Measuring Spoon (optional)
Critical Steps — Do Not Skip
- Preheat the skillet until very hot.
- Do not press the patty while it sears.
- Flip only once and watch for a deep brown crust.
- Cover with a lid to melt cheese and finish cooking.
- Rest the patty under a cover before serving.
Chef Tips from the Video
- Use a heavy‑bottomed non‑stick skillet for even heat distribution.
- A pinch of fleur de sel adds a subtle crunch and brightens the flavor.
- If you like a smoky flavor, add a tiny knob of smoked paprika to the salt seasoning.
Troubleshooting
Patty turns gray instead of brown.
The pan was not hot enough; increase heat and let the skillet preheat longer before adding oil.
Patty becomes dry.
Do not press the patty with a spatula and keep cooking time short; also ensure the patty was at room temperature before cooking.
Cheese does not melt.
Cover the skillet tightly and let the residual steam melt the cheese for an extra 30‑60 seconds.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Form the patty a few hours ahead and keep refrigerated uncovered; this helps the surface dry for a better crust.
- Reheat leftovers gently in a skillet over low heat, covered, to retain juiciness.
Frequently Asked Questions
What is the cultural significance and history of steak haché in French cuisine?
Steak haché, a seasoned ground‑beef patty, has been a staple of French bistro cooking since the early 20th century, often served with a simple salad or fries. It reflects the French tradition of turning inexpensive cuts of meat into a refined, quick‑cook dish.
What are the traditional regional variations of steak haché in France?
In Normandy, steak haché is sometimes mixed with apple cider for subtle sweetness; in the south, herbs like herbes de Provence are added. The basic technique of a hot sear remains the same across regions.
How is steak haché traditionally served in French bistros?
It is typically served hot on a plate with a side of mixed greens, a drizzle of vinaigrette, and sometimes a fried egg on top. A slice of cheese may be melted over it, as shown in the video.
During which French celebrations is steak haché commonly prepared?
Steak haché is popular for casual family meals, picnics, and weekend brunches rather than formal celebrations, though it appears on many café menus for quick lunch service.
What makes this steak haché recipe special compared to other ground‑beef patty methods?
The key differences are letting the patty come to room temperature, using a very hot pan, avoiding any pressure on the meat, and finishing with a brief covered rest. These steps lock in moisture and create a crisp crust.
What are the most common mistakes to avoid when making steak haché?
Common errors include cooking over low heat, pressing the patty with a spatula, over‑seasoning with pepper before searing, and skipping the rest period. Each mistake leads to a dry, unevenly cooked patty.
Why does this steak haché recipe use high heat instead of medium heat?
High heat creates a rapid Maillard reaction, forming a flavorful crust while keeping the interior juicy. Medium heat would cook the interior too slowly and prevent proper browning.
Can I make steak haché ahead of time and how should I store it?
Yes, form the patty up to 4 hours ahead and keep it uncovered in the fridge to dry the surface. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
What texture and appearance should I look for when the steak haché is done?
The patty should have a deep golden‑brown crust on both sides, feel firm to the touch but still give slightly, and the interior should be pink‑red and juicy. If cheese is used, it should be fully melted.
What does the YouTube channel Daniel Homechef specialize in?
The YouTube channel Daniel Homechef focuses on practical home‑cooking tutorials, offering quick tips and step‑by‑step guides for everyday dishes, especially French‑inspired comfort foods.
How does the YouTube channel Daniel Homechef's approach to French cooking differ from other French cooking channels?
Daniel Homechef emphasizes minimal equipment, fast high‑heat techniques, and clear explanations of why each step matters, whereas many other French channels often delve into more elaborate, classic preparations.
Last updated: September 6, 2026
