In Belgium, a perfect steak is small and plump with a thin layer of fat around the edges. A steak that is too lean and thin will have no flavor and will be dry. Look for meat that is labeled prime or choice.

 

With a sharp knife, make small incisions, about 1-1/2" apart in the fat around the outside of each steak.

 

Melt 3 Tbsp of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute about 6 to 8 minutes.

 

The steaks should be cooked rare to medium for juicy, tender meat.Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 Tbsp butter. Drizzle the pan juices over the meat and serve at once with Original Belgian Fries.