Bifteck Sauté

Sautéed Steak

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (2-pound) slice of round steak, or rump steak cut ⅜-inch thick
  • Butter
  • Salt and pepper


  1. 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.
  2. 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