Preparation

Leave the meat at room temperature for 15 to 30 minutes before cooking to soften, avoiding too much temperature difference with the pan. This step will also add moisture for cooking.

If the meat is too cold, it's harder to tell when it's cooked.

For rare steak, leave the meat near a heat source for 10 minutes before searing it, so it's warm inside.

When to Season?

Add salt to a piece of beef immediately before cooking and adjust seasoning at the end of cooking.

This will tenderize the meat, but be careful not to salt too early, as it may lose its juices.

Cooking

Make sure the pan is hot enough before you start cooking: when using fat, the oil should be liquid and the butter foamy.

It's preferable to start cooking with oil, as butter can brown and become unpleasant.

Once the oil is hot, sear the steak and brown both sides over high heat. Reduce the heat until cooked to your liking.

Finally, a bit of butter will add more flavor to the meat. Rosemary or garlic are also great options.

Rare, Well-done, Medium...Mastering Cooking

The method taught to chefs to check if a steak is well-done without a tool is to use their hand, joining the thumb and any other finger; then, with the other hand, press the fleshy part of the thumb (the area at the base of the thumb).

• Touching with the thumb and middle finger for the texture of a rare steak.
• Touching with the thumb and ring finger for the texture of a medium steak.
• Touching with the thumb and little finger for the texture of a well-done steak.

Let the Meat Rest

It is advised to let the meat rest after cooking so that the blood inside is well distributed, resulting in tender and juicy meat; to aid this distribution, it's best to turn the meat once or twice during the resting period.

Before serving, if the meat has cooled, reheat it quickly using a pan or the oven.

The Sauce

Before making the sauce, it's necessary to remove the meat from the pan before degreasing or adding liquid. Meats should not be cooked in liquids as they toughen.

After removing the meat, degrease the pan and deglaze, adding vegetable or chicken broth or a vegetable coulis. You can also add cream.

The meat can then be briefly returned to the pan to be reheated when the sauce is ready.

Cooking with Mineral B Pan

Cooking with the Mineral B iron pan is essential for even, healthy, and flavorful cooking, preserving all the properties of the food. No wonder it's used by many professional chefs.

Perfect for grilling or frying, this pan has no non-stick coating (PFOA or PTFE) and doesn't wear out, making it a lifelong ally.

It's made of 100% natural iron, allowing great efficiency in heat retention and distribution, contributing to energy savings.

With organic beeswax protective finish to prevent oxidation, it needs to be seasoned before the first use to benefit from its natural non-stick properties, which are enhanced with continuous use.

Its shape makes it easy to slide food onto the plate. The riveted handle, curved French-style, is easy to hold and never gets too hot.

It can be used on all heat sources, from ceramic to gas, induction, electric plates, and even in the oven.

Despite its simple use, some care is recommended to get the most out of its flavor and longevity:

• Clean only with hot water and detergent. Dry well;
• When frying, do not use ingredients with very high acid content as they may react with the metal and alter the taste of the food;
• Heat the pan slowly. Do not use the "power booster" function on induction cooktops;
• Keep in mind that, due to rapid heat transfer and distribution, the medium temperature setting is often sufficient;
• Do not flip the food before it separates from the bottom of the pan on its own;
• After use and before storing the pan, coat it with a little cooking oil or olive oil.