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Prepare all the ingredients
In a sauté pan, heat a bit of oil ...
...and add a knob of butter. Adding butter in hot oil avoids burning the butter.
Place the piece of meat in the very hot fat. If it is a white meat, it will be floured beforehand, to obtain a nice brown colour.
...flip the piece of meat using a metal spatula.
Leave to cook the same time as the other side.
Add salt after cooking with a red meat. White meats may be seasoned right before flouring.