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Wolfgang Puck s perfect steak recipe
Four steps to achieving Wolfgang Puck s perfect steak Always buy corn-fed beef: it has more fat, so it s richer-tasting. About half-an-inch thick is perfect. Season it simply. Just a little salt and pepper mixed with some dried Provençal herbs should do it. Grill over wood or charcoal. Cook fast and over a high heat for a light char and a nice caramelised texture. One minute each side for rare; two for medium rare. Present with a Béarnaise sauce finished with a little Dijon mustard to enhance the flavour and richness of the meat. Delicious.