French Method of Cooking a Steak

Hello! Here’s an e-How video that I did recently on the French method of cooking a steak. Frankly, it’s such an easy way to cook a steak that you probably won’t need the video….but I paste it here for added info. The recipe is below the video.


French Method of Cooking a Steak —powered by

If you like you can add other things to the sauce: chopped black olives, capers, or currants are nice. Photo by Renée S. Suen via Flickr.


A lot of people think French cooking is difficult and time consuming. But this recipe shows how easy everyday French cooking can be. In this particular recipe, you’ll be making a simple, little sauce that’s made in the same pan in which you cook the steak. This is a classic French way of cooking a steak.

1. Start with the steak of your choice. A popular cut in France is flank steak, but you can use any steak you like, such as ribeye, sirloin or filet mignon.
2. Ready the Sauce Ingredients: For four servings of sauce, stir together three tablespoons of extra virgin olive oil and two tablespoons of sherry vinegar (you can also use balsamic vinegar), plus one large minced garlic clove. Also chop two tablespoons of snipped fresh parsley or chives, or a combination.
3. Cook the Steak. Season your steak on both sides with salt and pepper. In a lightly greased skillet, sear the steak over medium high heat on both sides. Reduce the heat to medium and cook, turning occasionally until desired doneness. For my one inch thick sirloin steak, I’m going to cook it about 10 minutes for medium-rare.
4. Finish the Steak: Sprinkle the steaks with herbs, then cover with foil and let it stand while you make the sauce. Drain the fat from the pan. With the pan off the heat, pour in the oil, vinegar and garlic combination. You want to return the pan to medium heat, just long enough to warm the sauce and soften the garlic a little bit. Whisk it a bit and then, add a little salt and pepper to taste. Now, you can simply pour the sauce over your steak and serve.



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