Give your meat some time to come to room temperature so that you can serve the perfect steak. Choose a moderately sized frying pan without a non-stick coating, preferably one with a thick bottom for even heat distribution.
Reduce the heat and let your meat continue to cook on both sides according to the desired doneness:
a. Bleu: Ready to serve.
b. Saignant: 1 minute.
c. À Point: 1.5 minutes.
d. Bien cuit: 3 minutes. Sear your steak on each side for 1.5 minutes and then reduce the heat to medium. Let your meat continue to cook on both sides according to the desired doneness.
TIP! Never poke your meat and let it rest during cooking.
If you prefer less butter and a healthier alternative, you can choose a grill pan, which will also give your meat an extra nice pattern. You don't need to melt the butter, but rather marinate your meat. Opt for less fat and you can perfectly oil your meat.
How can you be sure that you've chosen the right cooking method? You can always use a thermometer, but there's also a very simple trick that requires only your hand. Of course, it's not an exact science, as everything depends on the thickness of your meat.
Press the top of the index finger of your right hand on the area between the thumb and index finger of your left hand. This is how a piece of meat that is still "bleu" or "saignant" feels. Now make a loose fist with your left hand and press again with the index finger on the same area. This is how medium (à point) meat feels. Now make a firm fist, press again: this is how fully cooked meat feels, "bien cuit" in French.
A few more things to know when cooking the perfect steak:
Let your perfect steak melt in your mouth. Enjoy your meal!
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