Roast steaks
Remove the steaks from the refrigerator about 15 minutes before preparing and pat dry with kitchen paper. Salt and pepper just before searing. The pan should be reliable (preferably made of iron or with a heavy bottom) and not much bigger than the meat. Heat a thick nut of butter over high heat until it stops singing and takes on color. If the butter burns, be sure to start over, that's no shame! (or take clarified butter, which can get hotter.)
Put the steaks in the pan and raise again immediately so that the hot butter runs underneath. Only then will color and taste become perfect. The rest of the hot butter with a tablespoon scoop and repeatedly over the steaks, which prevents the butter burns. Only when the bottom is caramelized sauté, turn the steaks, fry the other side as well.
Caution: The second side is a little faster, because the meat is already warmer. By light finger pressure can be quickly determine how far the cooking is.
The finger pressure test reveals how steak is: the less it yields, the heavier it is. How it works: Press one finger on the roasted meat and press on the outstretched other hand for comparison. If the meat is as soft as the thumb, it is still bloody. On the other hand, if it feels like the hills under the fingers in the palm, it is "medium" (pink). The meat is well-cooked when it feels like the middle of the palm.
