Searing Steak

Here are recommendations for cooking steak on a stovetop in a cast-iron skillet (see my post “A Seasoned Skillet”) instead of on a grill. To these, I would add that grass-fed beef is great and must be kept rare (see “Spring a Leek” for a tasty side).
http://mobile.nytimes.com/2014/05/14/dining/steak-that-sizzles-on-the-stovetop.html?referrer=

Truc (Tip): A simple sauce that is best with beef is made with blue cheese. Melt crumbled Roquefort, gorgonzola, or any other fromage bleu into some heavy cream until thick, and season.

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