On 05/09/03 16:35, in article ,
"Jon" > wrote:

> I've just come back from France and just love the way their steak tastes out
> there. It seems different to me lobbing my steak in the frying pan with
> olive oil.
>
> How do they cook their steaks?
>

The first thing I do is carefully choose the meat, select its origin
(limousin, salers) and check for marbling.

Then, since most butchers supermarkets no longer age beef properly, I never
cook steak on the day I purchased it.

Then I rub the steak with a little oil, sear it on both sides in a very hot
cast-iron frying pan, then cook it for a couple minutes on each side on
slightly lower heat. Then I add salt, freshly ground black papper, a good
pat of butter, and I let it rest on a plate for a couple of minutes. That's
all. The quality of the beef is most important.

Sophie wrote:

> Then, since most butchers supermarkets no longer age beef properly, I never
> cook steak on the day I purchased it.

How do you age it? Wet/dry? How long?

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