Si ton steak est tout gris dans l'inox c'est que tu fais une erreur

Ingredients

• 2 pieces Beef Steak (1‑inch (2.5 cm) thick, room temperature before cooking)
• 1 teaspoon Kosher Salt (for seasoning)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Canola Oil (high smoke‑point oil for initial sear)
• 1 tablespoon Unsalted Butter (for basting)
• few drops Water (to test pan temperature)

Instructions

1. Preheat Skillet

   Place the heavy skillet on high heat and let it heat for about 3‑4 minutes. Sprinkle a few drops of water onto the surface; when the droplets sizzle and dance into beads, the pan is hot enough.

   Time: PT4M

   Temperature: high

2. Pat and Season Steak

   Pat the steaks dry with paper towels. Sprinkle both sides evenly with salt and freshly ground black pepper.

   Time: PT2M

3. Sear First Side

   Add 1 Tbsp canola oil to the hot skillet, swirl to coat, then lay the steaks away from you. Cook without moving for 2‑3 minutes until a deep golden‑brown crust forms.

   Time: PT3M

   Temperature: high

4. Sear Second Side

   Using tongs, flip the steaks and sear the opposite side for another 2‑3 minutes until similarly browned.

   Time: PT3M

   Temperature: high

5. Butter Baste

   Reduce the heat to medium, add 1 Tbsp unsalted butter. As it melts, tilt the pan and continuously spoon the butter over the steaks for 1‑2 minutes, basting both sides.

   Time: PT2M

   Temperature: medium

6. Rest Steak

   Transfer the steaks to a plate and let them rest for 5 minutes before slicing across the grain.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

0 g

Fat

25 g

Fiber

0 g