Bifteck Sauté au Beurre

As simple as that, the title represents everything. I've tried several ways (and various seasonings and herbs) of cooking steak, and have found my favorite. The simplest and easiest way as indicated in the title i.e. sauté au beurre (pan-broiled with butter) - with medium degree of doneness. Turned out, my favorite home-made steak is - as quoted from page 292 of Mastering the Art of French Cooking book - "....very French and also a very nice method for cooking small steaks. None of the juice essences are lost, and it is easy to tell when the steak is done". Cook it with a good cooking oil or olive and BUTTER (I prefer a gourmet butter with 82% fat). Then simply seasons it with salt and pepper, well I always add Rosemary (fresh or dry whichever available in my pantry). Options for the sauce also vary, you can use or make whatever you want. But in this method, it is very unfortunate if we don't use the coagulated juices left in the pan for the sauce. Just like my previous post, do the Déglacer with wine (or other preferred liquid e.g. just water perhaps), cook until it's reduced, add the butter and voila your sauce is ready. Another thing need to be conveyed here is that bifteck sauté au beurre is way cheaper and safer than eat out, especially in the current social distancing period. Meat to buy? depends on your preference, but my favorite is from the Prime grade, particularly the rib eye.