1 tbsp (15 g) butter, for spreading; or Maitre d'Hotel Butter, for serving
Instructions
1. Chop the beef finely by hand or with a meat grinder until it resembles coarse ground beef.
2. Season the chopped beef with salt and pepper, mixing just enough to distribute the seasoning.
3. Shape the mixture into small, flat cakes approximately 3/4 inch (2 cm) thick and 3 inches (7.5 cm) in diameter. Handle the meat as little as possible — do not press the cakes compactly, or they will be unpleasantly dense.
4. Grease a cast-iron skillet (period term: broiling frying-pan) lightly with butter or fat and heat over medium-high heat until the pan is very hot but not smoking.
5. Place the cakes in the pan without crowding. Cook 3 to 4 minutes per side, until a deep brown crust forms on the exterior, the edges are no longer visibly pink, and an instant-read thermometer inserted in the center reads 160°F (71°C) for well-done, or 145°F (63°C) with a 3-minute rest for medium.
6. Transfer to a warm plate. Spread each cake immediately with plain butter, or serve with Maitre d'Hotel Butter (compound butter made with parsley and lemon juice).
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