Steak with Herb Butter (Maître d'Hôtel Butter)

Steps

1. Take the beef merlan steaks out of the refrigerator half an hour before cooking to bring the centers to room temperature and avoid a thermal shock that would toughen the meat.
2. If you are making homemade maître d'hôtel butter, prepare it according to the dedicated method, then store it in the freezer so it is very firm when serving.
3. Carefully pat both sides of the beef merlan steaks dry with paper towels to remove any trace of surface moisture.
4. Brush each side of the meat with sunflower oil instead of pouring the fat into the skillet, which ensures a clean caramelization without smoking excessively.
5. Heat a heavy cast-iron skillet or grill pan over high heat until the surface is smoking and giving off intense heat.
6. Place the beef merlan steaks in the hot skillet without overlapping, then let them sear untouched for two minutes until a deeply golden brown crust forms and releases naturally.
7. Carefully flip the steaks with tongs without piercing the meat, then cook the second side for one and a half to two minutes for a rare finish, recognizable by a soft, springy center when pressed.
8. Immediately transfer the beef merlan steaks to a warmed plate, tent loosely with aluminum foil, and let the meat rest for three minutes to allow the juices to redistribute through the muscle fibers.
9. While the meat rests, slice the very cold maître d'hôtel butter into thick rounds using a knife warmed under running hot water.
10. Plate each beef merlan steak on a warm plate, season the surface with fleur de sel and a grind of black pepper, then immediately top the meat with a nice round of cold maître d'hôtel butter so it melts gently at the table.