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Bifteck Sauté
Sautéed Steak
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
1 2 -pound - Butter
- Salt and pepper
Method
- Separate the muscles of a round steak. To do this, follow the connective tissue in the slice of steak. There will be about 5 pieces, some bigger than others.
- Heat an iron skillet to very hot. When hot, coat with melted butter and add the steaks. Do not crowd the pan. Sear one side, then turn and sear the other. These steaks must not be served more than medium
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Components
- Bifteck Sauté
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