Before I married a French man, I was rubbish at making any kind of meat. I was especially poor at making steak because it is so easy to ruin a good steak if you don’t know what you’re doing. And I didn’t know what I was doing. Give me a cookie recipe, and it will come out soaring.
(Give me a steak and it will come out boring).
But now I’ve learned. You need a fat steak, because thin steaks cook too fast and turn grey inside.
You need to heat up the pan (with some olive oil) so that it’s smoking hot before you put the steak on.
But . . . don’t wait until it’s smoking too much. Wait until it just starts to smoke and then go.
You definitely need salt – on both sides! And you can’t go wrong sprinkling one side of the steak with oregano or Herbes de Provence, and adding a little pepper if you like some spice.
But we’ll get back to the steak in a minute. Let’s talk about what to serve it with. This would be delicious followed by my green salad topped with Dijon mustard dressing, which is being featured over at Queen Latifah’s website (which is now defunct). And it would be great served with a warm blue cheese sauce and a slice of bread.
For the sauce? Take 2 Tablespoons of blue cheese
and 2 Tablespoons of sour cream. Microwave for 45 seconds ( a minute at most).
And give it a stir. All done!
Truly! That’s all you have to do.
Your steak should only cook on one side for 2-3 minutes if it’s this thick. And the other side only gets about 1-2 minutes.
(Sorry that the picture is blurry. I’m blaming it on the steam).
Put that bad boy on a plate and cover it with your blue cheese sauce.
I have a little French education for you on the bleus. Roquefort is the stronger version of blue cheese, and Bleu d’Auvergne (Auvergne is a region) is the milder form. Both are made with sheep’s milk, although I believe the latter can be made with goat’s milk as well.
Now. Once the sauce is melting off the sides, just look at what happens when you cut into the steak. This is the reason you need a sizzling hot pan – so the juices stay in the steak and don’t leak out into the pan. Now you’ve got plenty of juice and creamy sauce to mop up with a piece of bread.
Even though no one eats bread anymore. Apparently.
I know, I know, that photo is almost indecent.
How about this one?
Okay, I’ll stop. Either you’re just dying of hunger, or you’re considering vegetarianism.
I’ll never forget the evening I was walking in Manhattan with my friend Alyssa and two other friends, promising to make them all dinner.
Alyssa said, “I only consider it dinner if there’s meat involved.”
“I can make meat,” I retorted. “How about a nice juicy steak?”
All four of us started talking animatedly about what meat dishes we liked best, laughing and talking over each other.
“Don’t you just love it when you cut into a nice bloody steak, and it’s so juicy you have to stop the saliva from dripping down your chin?” I called out gaily.
At that moment, the cute guy who had been walking in front of us for an entire city block turned around and said, “I’m sorry, but are any of you free to go out on a date?”
We looked a little embarrassed and murmured that sadly we were all taken (which was true).
“I’ve just never heard girls talk like you. Ever!” he said, shaking his head.
“You’re sure? None of you? None of you are free?”
- One thick steak
- 2 T blue cheese
- 2 T sour cream
- Put some olive oil in the pan and heat until hot.
- Put the steak in and salt it, add some pepper and oregano.
- Cook for 2-3 minutes on one side.
- Microwave the blue cheese and sour cream.
- Flip the steak over and put salt. Cook for another minute.
- Serve hot with the sauce poured over the top, a salad and a slice of bread.