Loosely translated that's how do you say the word steak in French? One misconception of of French cooking often times doesn't include steak dishes, but we're out to shatter that. Susan Hermann Loomis, who wrote the new cookbook Plat Du Jour, stopped by Tonia's Kitchen to talk about her recipe for Butter Steak. And this beef is way better with butter. Susan told Tonia that adding dairy to the meat really brings out a different flavor than you might otherwise not expect. Susan says the steak, along with a potato side she recommends, takes about an hour, and really spices up steak night!
For the steak:
Four 5 to 7 ounce (150-210g) steaks, the cut of your choice, at room temperature
Coarse salt and freshly ground black pepper
1. Melt the butter in a large, heavy skillet over medium heat. When the butter is foaming, add the onions, season with salt and pepper, and stir so they are coated with butter. When they begin to sizzle and cook, reduce the heat to low, stir, cover, and cook until they are golden, which will take about 20 minutes, stirring often so they don’t stick. Once they are golden, continue to cook, stirring often, until they are reduced and thick and a quite dark brown colour, an additional 20 minutes. Remove from the heat and reserve.
2. Heat a heavy skillet over medium heat until it is hot enough that a drop of water dances on the surface. Place the steaks in the pan, season with salt, and cook for 2 minutes. Flip the steaks, season with salt and pepper, and cook until the steak is done to your liking. For those who like it rare, another 2 minutes will suffice; for medium, about 4 minutes will do the trick.
3. To serve, transfer each of the steaks to a warmed dinner plate.
