How To Prepare French Brasserie Style Steak?

By Author: Coba Grill
Total Articles: 50
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If you've ever dined in a traditional French brasserie, you'll know that one of the most iconic dishes is the perfectly cooked steak. The French have mastered the art of preparing steak with simplicity and sophistication, allowing the quality of the meat to shine. At Coba Grill HK, we bring the flavors of the French brasserie to your kitchen with this step-by-step guide on how to prepare French brasserie style steak. Get ready to impress your guests with a mouthwatering steak that's seared to perfection and bursting with flavor.

Ingredients:
- 2 boneless ribeye steaks (about 1 inch thick)
- Salt and freshly ground black pepper
- 2 tablespoons of high-quality olive oil
- 2 cloves of garlic, peeled and crushed
- 2 sprigs of fresh thyme
- 2 tablespoons of unsalted butter

Instructions:
1. Bring the Steak to Room Temperature:
Before you start cooking, take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.
2. Season Liberally:
Season both sides of the steaks generously with salt ...
... and freshly ground black pepper. Don't be shy with the seasoning; it's a key part of the flavor.
3. Preheat the Pan:
Place a heavy skillet or frying pan over medium-high heat. Let it get hot, but not smoking.
4. Sear the Steaks:
Add the olive oil to the hot pan and swirl it around. Carefully place the seasoned steaks in the pan. Allow them to sear without moving for about 3-4 minutes until a deep, golden-brown crust forms on the bottom side.
5. Add Aromatic Flavors:
Flip the steaks and add the crushed garlic cloves, fresh thyme sprigs, and unsalted butter to the pan. As the butter melts, spoon it over the steaks continuously for about 1-2 minutes. The garlic and thyme infuse the butter and enhance the flavor of the steak.
6. Check for Doneness:
Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135°F (54-57°C). Adjust the cooking time if you prefer your steak more or less done.
7. Rest the Steak:
Remove the steak from the pan and let it rest on a cutting board for a few minutes. This allows the juices to redistribute and ensures a juicy, tender steak.
8. Slice and Serve:
After resting, slice the steak against the grain into thin strips. Serve immediately, drizzled with any remaining garlic-thyme butter from the pan.
9. Enjoy the French Brasserie Experience:
Plate your beautifully cooked steak with your choice of sides, such as frites (French fries) or a simple green salad. Pair it with a glass of your favorite red wine to complete the classic French brasserie experience.
Voilà! You've just prepared a French brasserie style steak that's sure to impress your taste buds. At Coba Grill HK, we believe that great food brings people together, and this recipe captures the essence of French culinary artistry. Bon appétit!