Butter-basted pan-seared beef poire steak

Ingredients

• 4 pieces beef poire (pear steak), cut into thick steaks
• 60 g unsalted pasteurized butter (82% butterfat)
• 1 tbsp grapeseed oil
• 3 cloves white garlic cloves
• 3 sprigs fresh thyme sprigs
• 1 tsp fleur de sel de Guérande
• 1 tsp whole Madagascar black peppercorns

Method

1. Take the beef poire steaks out of the refrigerator for 30 minutes to bring them to room temperature (around 18 to 20 °C at the core), then thoroughly pat all sides dry with paper towels.
2. Crush the garlic cloves firmly with the flat side of a chef's knife, leaving the skins on to protect the juices and avoid bitterness.
3. Heat a heavy-bottomed carbon steel or cast-iron skillet over high heat for 2 minutes, then add the grapeseed oil, swirling to coat the surface until it reaches about 180 °C, just as it shimmers without smoking.
4. Place the beef poire steaks in the hot skillet and sear undisturbed over high heat for 2 minutes, until a crisp, deep brown crust develops and releases easily from the pan.
5. Flip the steaks, immediately lower the heat to medium (around 140 °C), then add the unsalted butter, crushed garlic cloves, and thyme sprigs.
6. Tilt the skillet toward you to pool the foaming butter, then baste the top of the meat continuously with a spoon for 3 minutes, until the butter turns hazelnut-brown and the internal temperature reaches 52 to 54 °C on an instant-read thermometer for rare.
7. Transfer the steaks to a warm wire rack, tent loosely with aluminum foil, and let rest for 5 minutes so the internal temperature equalizes and the muscle fibers relax.
8. Transfer the meat to warm serving plates, season with fleur de sel de Guérande, add several grinds of black pepper, and spoon over some of the browned butter from the skillet.

Nutrition

Per serving

Energy

153.1 kcal

Protein

0.47 g

Carbohydrate

2 g

Fat

15.97 g

Fibre

0.42 g

Calcium

18.68 mg

Iron

0.53 mg

Magnesium

12.01 mg