Apr 9, 2007
Concentration cooking (II) : Grilling
The only purpose of this post is to show a nice "appetissante" picture of a "Steak frites" since there is very little to say about grilling method. I would probably add a "sauce Bearnaise" or a couple of tablespoon of "moutarde de Dijon" for this dish.
A few things to write so...
The grill must be absolutely clean and hot. It should be rubbed with an oiled cloth. Don't place meat directly from the refrigerator onto the grill.
For aesthetic only, you could "quadriller" (crisscross grill marks) the item.
Bon appetit then...