According to Chef Gulbro, a cut of French steak comes from the rear leg of a cow, or the inside round. The meat is lean and boneless, making it perfect for marinating and adding flavor to dishes such as salad and pasta.
Chef Gulbro prefers to keep it simple when seasoning a French cut steak. The best seasoning for any steak is salt, pepper, and a pinch of garlic. Remember, to keep the golden ratio of steak seasoning in mind, which is 1 tablespoon of seasoning to 1 pound of steak.
Basting or sauteing this steak with a little butter, garlic, and a sprig of rosemary, cooking it to a medium-rare to rare temperature. If you want to give your marinade a flavor boost, try adding tomato juice, miso, or even honey.
French steak is sometimes used as a catchall term to describe other slabs of meat featuring French cuts. For example, Chef Gulbro points out that bone-in ribeye that has had the meat and fat trimmed from the bone can also be considered a French-cut steak.
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