Michelin star steak

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Michelin star steak

Philippe Chevrier has a Michelin star steak restaurant in Geneva, where he serves the perfect steak.

I had to try it for myself to understand what makes this the perfect steak.

Ingredients

  • T-bone or porterhouse steak
  • 250 grams of good butter
  • Salt and pepper

How to

  1. Fire up your grill till it’s piping hot.
  2. Prepare your steak by warming half of the butter to just over room temperature so you can brush it over your steak.
  3. Grill your steak short over direct heat on both sides. All you want is a nice crust and grill marks. Don’t worry that the meat is still rare. Take the steak off the grill and let it rest for 15 minutes.
  4. Start a broiler grill or dedicated steak grill.
  5. Cut the meat off the bone and slice it up. Now place the bone and the meat in a shallow sizzling platter. Sprinkle on some salt en pepper, cut up the butter and put it on the meat.
  6. Place the meat under the hot broiler and cook it to a perfect medium rare while the butter melts.
  7. Serve in the tray while it’s still hot.

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BBQ gear used

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