The Enforcer

Steak flavor hacking, sautéed potatoes & more

Let’s talk about a foundational technique for pan-frying meat to create rich and flavorful juices — using water.

This method can be applied to veal, pork, or lamb, though the cooking time may vary. However, by following the same technique the delicious results will remain consistent.

Oh, and remember to take your steak out of the fridge 20 minutes before cooking. If it’s stone cold in the center, the steak will overcook on the outside.

I prefer my steak quite rare.

My favorite sides to accompany are sautéed potatoes and French beans.

• Preparation time: 5 minutes

• Cooking time: 8–10 minutes

Steak Ingredients:

• 4 × 225 g (8 oz) rump or sirloin steaks, 2 cm (¾ in) thick, fat trimmed 

• 2 pinches of salt 

• 1 tablespoon coarsely ground black pepper 

• 2 tablespoons olive oil 

• 1/3 cup unsalted butter 

• 200 ml water

• Optional: 2 cloves of garlic & thyme

Steak Directions:

1. Seasoning the Steaks. Apply salt to the steaks and sprinkle black pepper over them, making sure to press it firmly onto both sides of the steaks.

2. Heating the Pan. In a large frying pan, heat oil and butter over medium until the butter begins to foam and turn light brown. This stage is crucial as it will gradually caramelize the surface of the meat and serve as the foundation for delicious pan juices. Don’t let the butter burn.

3. Cooking the Steaks. Turn up the heat to medium-high, place steaks in the pan with the foaming butter, and cook for 1½-2 minutes on each side for rare, 3 minutes for medium-rare, or 4 minutes for medium. If using, add a couple cloves of crushed unpeeled garlic and thyme for flavor.

   To check for doneness, gently press the meat with your forefinger. Rare should feel soft and your finger should almost leave an imprint, medium-rare will be firmer but still leave a slight imprint, and medium will feel firm as the fibers will be fully cooked.

4. Creating the Sauce. Use tongs to move the steaks to a warm plate. Pour water into the hot pan & use a wooden spoon to scrape the goodness at the bottom, adding flavor and color to the juicy sauce. Pour sauce over the steaks and serve immediately.

Simplicity itself.

Now let’s talk about a beautiful thing — sautéed potatoes. These babies are golden, tender & a new way to enjoy your favorite side.

French beans on deck.

Make your potatoes the star of the show.