Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 4
Method
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Season the steaks generously with salt and pepper.
Heat a heavy skillet until very hot. Add the oil and sear the steaks until browned, about 3 to 4 minutes per side depending on thickness.
Add the butter, tilt the pan, and baste. Remove the steaks to rest.
Add the shallots and thyme to the pan and cook briefly in the steak juices.
Top each steak with the shallots and a coin of hotel butter. Serve with hot fries.
Jason's Notes
This is the bistro standard for a reason. A hard-seared steak, shallots in the pan, and herb butter on top is a full argument for keeping things simple.
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