A centerpiece of traditional bistros, spider steak offers incomparably tender texture with its loose, marbled fibers. Seared hard on the plancha to caramelize its juices without drying out the center, it is served with garlic-herb butter that melts gently over the rested meat.
Ingredients
- 800 g trimmed beef spider steak
- 100 g 80% butterfat garlic-herb butter
- 1 tbsp standard refined sunflower oil
- to taste Guérande fleur de sel
- to taste Madagascar black peppercorns
Method
- Take the spider steak out of the refrigerator at least thirty minutes before cooking to bring it to room temperature, thereby avoiding a temperature shock that would toughen its muscle fibers.
- Cut the garlic-herb butter into even rounds about half a centimeter thick using a knife warmed under hot water, then chill these rounds in the refrigerator so they remain firm until plating.
- Thoroughly pat the pieces of spider steak dry with paper towels to remove all surface moisture, then lightly brush each side with standard refined sunflower oil.
- Preheat your plancha over high heat until it reaches a temperature between 250 °C and 270 °C, which you can test when a drop of water flicked onto the surface sizzles instantly and vaporizes into tiny beads.
- Place the pieces of spider steak on the blistering-hot griddle without overlapping; you should hear a sharp and continuous sizzle. Sear for one minute to a minute and a half without moving the meat, until a clearly caramelized golden crust forms on the bottom side.
- Flip the spider steak using tongs and continue cooking on the second side for an additional minute for a perfect rare doneness, until the first juices bead delicately on the surface.
- Immediately transfer the meat to a warm cutting board, season generously with Guérande fleur de sel and freshly ground Madagascar black pepper, then cover loosely with aluminum foil for two to three minutes to allow the juices to relax in the center of the muscle.
- Slice the spider steak into thick strips against the grain if the pieces are thick, immediately place a round of garlic-herb butter on each still-steaming piece, and serve right away as soon as the butter starts to coat the meat.
Nutrition
Per serving
- Energy
- 479.7 kcal
- Protein
- 41.08 g
- Carbohydrate
- 0.35 g
- Fat
- 35.36 g
- Fibre
- 0.12 g
- Calcium
- 7.71 mg
- Iron
- 0.09 mg
- Magnesium
- 3.58 mg
