When the butter starts sizzling, put the steaks in the pan. Keep the high heat up, so the meat sears quickly. After a few minutes (depending how well done you like your meat) you can turn the steaks. In order to get them brown evenly, you have to move the pan constantly. Loetje always uses thongs because if you use a fork, you’ll prick holes in your meat, the juices will run out and your meat will get tough and dry. The gravy should not be too dark brown. In order to ensure that the inside of the steak is hot enough, you can lower the fire the last two minutes.