Boulud’s approach was the flipping every 2 mins part of that exercise. While I’ve never had his steak in Paris, I did try one in Singapore (across and down from MBS) and it wasn’t covered in incinerated butter LOL!
I’ve had more than a few steaks in Paris, and I haven’t seen that approach there, either. Closest I can see is cooking it in a skillet with a brown butter sauce?
This recipe is pretty much my idea of a typical Parisian steak:
"Crush the peppercorns using a pestle and mortor, and roll the fillets in the crushed pepper to coat them.
Place the butter in a pan over high heat, and when it begins to foam, sear the fillets on each side. Season with salt.
Deglaze with the Cognac, and flambé the contents of the pan.
Pour the cream into the pan, and continue cooking the meat until rare. Cooking past rare, ruins the experience.
Remove it, and leave it to rest while the cream cooks until it reaches desired consistency.
Pour the sauce over the steak and serve with hot frites and a fresh green salad."
RT
I’m in the camp of not using regular butter at all unless I’m doing some sort of herb/butter-baste thing, which I only do if the meat is lower quality. I will use clarified butter from the outset if pan-frying/searing.
Never seen butter used in the way you describe, Richard.
Brian,
Ha! I’ll be fixing the same potato dish in a couple of hours. A friend (and occasional poster here) is doing the beef - I believe a Morgan Ranch rib roast.
Merry Christmas!
We’re all killing Morgan Ranch rib roasts tonight 
I popped a 2007 HSS while cooking, chasing with Remus Gatsby now. Here’s hoping I make it to the smoker and get dinner on the table 
I juggled the Jorge’s, the Hasselback Gratin, the Pan Seared Brussels and the Roasted Cauliflower, wines Nd Christmas Holiday Punch while Dava made the Salad, Green Beans and kept the natives happy. Win win!
Did the Van Lith Ranch Tomahawks, 45 minures in Traeger to give them a bit of smoke, then put into 2 cast irons with a bit of clarified butter and olive oil to sear the fst side, then into a 325 degree oven for 20 minutes.
Came out delicious, and at 3lbs each for $80 total were a damn good deal.
2005 Pichon Baron and Lascombes were really good, much more structure on PB, while the Lascombes surprised me as I have disliked it since 2003 vintage when tried young as they are just a bit too glossy and new world, this tasted like Bordeaux and Margaux.
5 lb. Flannery Club Roast. Had some dry age “funk” in a good way.
I usually do a prime rib roast, but some preferred this.
Making some Flannery NY Strips for New Years Eve. I usually reverse sear and finish outside on the grill. There is rain in the forecast so may need to switch that up and finish in Cast Iron. I never get the great looking even sear that everyone shows pics of here any tips from the experts. Do you use a certain type of oil in the pan or butter? Or maybe both?
I regularly sear the ny strips in cast iron first, then transfer to another pan to place in the oven at 325/350 deg. When I just tried just taking the cooking pan and placing it in the oven, there was too much carryover heat so one side became overdone.
I saw a guy on a cooking show years ago discuss this and he said in effect ‘what’s the point of building a crust just to soften it with butter. The only thing I’ve found that will keep it moist without softening it up is bacon grease’ I’ve tried both but it’s hard to keep bacon grease around…I use butter most of the time especially on grilled pork.
[quote=“CJ_Beazley, post:3197, topic:411, full:true”] The only thing I’ve found that will keep it moist without softening it up is bacon grease’ I’ve tried both but it’s hard to keep bacon grease around…
[/quote]
Time to rethink statement. I have a canning jar full bacon grease in my fridge at all times. We make refried beans often and the bacon grease is my go-to. We also cook bacon nearly every weekend. 2lbs of bacon and we have a full jar.
I do a reverse sear with sous vide.
My crust is made with an cast iron skillet with a very thin coat of canola oil.
When buying sukiyaki meat in Japan, the butcher also gives you a cube of beef fat to oil the skillet.
Maybe I should keep some beef fat for future searing!
Challenge with using bacon grease is that it changes the flavor profile of the steak.
Try this, instead:
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu Amazon.com
Or do I what I do - save the trimmings from a Costco Wagyu brisket and render it down
I agree that bacon fat is too salty for searing steaks.
Not just wagyu but I save all my ‘good trimmings’ and render them down to have on hand.
I wonder if you get your hands on wagyu suet, that’d be worth scrounging around for
I will regularly cut a piece of the beef fat off my steak to prime the pan. My dad used to do this when grilling a steak outside too.
