Herb butter steak 

A simple recipe with a guaranteed result. 

BORN IN A FAMOUS STEAKHOUSE IN NEW YORK, THE PAN SEARING TECHNIQUE HAS A GREAT VALUE: IT LITERALLY MAKES EXPLOSIVE IN TERMS OF TASTE, SCENT AND AROMA STEAKS ALREADY DELICIOUS SUCH AS RIB EYE RIB AND T-BONE.

Pan searing is an original technique and also a bit scenic. Not like a flambé perhaps, but the chef still uses the pan and in addition he constantly handles a spoon to pour his own moods on the steak. The technique, therefore, detaches itself from the canons of American barbecue to approach, instead, those of European cuisine. The only defect of the preparation, if you can say so, concerns the ingredients used, in particular butter, not really responding to Italian taste. The defect, however, can turn into value if the aromas of meat are blended with those of butter and other spices with balance.

The cast iron pan is fundamental for its thickness. This, in fact, allows a large accumulation of heat that is then returned during cooking in a controlled and frank way, that is to say: proportionate to the thermal stress received. Be careful, therefore, because Pan Searing does not require a very high operating temperature: it would reduce the time of use of butter. Meanwhile, heat the pan on a bed of embers set in three areas: one hot and the others of lesser intensity. After five minutes, the steak begins to cook; He expects it to cauterize well and at that point they lay on top of two slices of butter. This step will favor the formation of a more inviting searing and will be the signal to move the pan to the less hot area. Then tilt it at 45°; The seasoning, mixed with moods, is thus collected in the edge and the chef with a spoon can finally pour the dripping on the steak until it is completely absorbed. At this point the dish is ready and all that remains is to serve it. Buon appetito!

Ingredients

70 g of butter, the juice of a lemon, four beef steaks

(each of which must weigh about 150 g),

salt, pepper, a large handful

of chopped parsley, a few basil leaves, also chopped

Preparation

Melt the butter in a large pan, then add the lemon juice and mix well. Place the steaks on the dressing; Let them brown on both sides, salt and pepper, then add the chopped parsley and basil. Cover the container and cook, over low heat, for about 10 minutes. Serve hot with a side of mashed carrots you will have, in addition to a tasty second course, a dish of great effect.