Steak Poele “Paul Chêne”

• 4 thick steaks
• salt and freshly ground black pepper
• 2 tablespoons butter
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Season steaks generously with salt and freshly ground black pepper, and sauté on both sides in butter until done as you like them.

Place steaks on a heated dish; add hot stock and lemon juice to pan juices, and pour over the meat; sprinkle with finely chopped herbs, and serve immediately.