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French Phrase

Sèche d'abord le steak avec du papier absorbant.

/sɛʃ da.bɔʁ lə stɛk avɛk dy pa.pjeʁ ap.sɔʁ.bɑ̃/
Meaning"First, dry the steak with a paper towel."
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Meaning

The sentence tells you to pat the steak dry with a paper towel before cooking it. It emphasizes removing surface moisture so the meat can sear properly.

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When to use

Use this phrase when giving step‑by‑step cooking instructions, especially in recipes that involve searing, grilling, or pan‑frying meat.

✦Grammar Breakdown

Sèched'abordlesteakavecdupapierabsorbant

1

Imperative Mood

‘Sèche’ is the second‑person singular imperative of the verb ‘sécher’ (to dry), used for giving a direct command.

2

Adverbial Phrase ‘d'abord’

‘d'abord’ means ‘first’ and is placed after the verb in an imperative sentence to indicate the order of actions.

3

Partitive Article ‘du’

‘du’ is the contraction of ‘de le’ and introduces an indefinite amount of something, here ‘paper towel’.

4

Noun Agreement

‘papier absorbant’ is a masculine singular noun; no article change is needed after ‘du’.

🗨In Conversation

A

Comment veux‑tu préparer le steak ?

How do you want to prepare the steak?

Sèche d'abord le steak avec du papier absorbant, puis fais‑le griller.

First, pat the steak dry with a paper towel, then grill it.

B

✕Common Mistakes

  • Sèches d'abord le steak avec du papier absorbant.

    The imperative for ‘tu’ drops the final –s unless followed by ‘en’ or ‘y’. Use ‘Sèche’ not ‘Sèches’.

  • Sèche le steak d’abord avec du papier absorbant.

    The adverb ‘d’abord’ should follow the verb, not precede the object.

  • Sèche d'abord le steak avec du papier absorbant.

    In everyday French, ‘papier essuie‑tout’ is more common than ‘papier absorbant’. Both are correct, but the former sounds more natural.

↔Alternatives

  • Essuie d'abord le steak avec du papier absorbant.

    First, wipe the steak with a paper towel.

  • Tamponne le steak avec du papier essuie‑tout avant de le cuire.

    Pat the steak with a paper towel before cooking it.

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Cultural Tip

In French cuisine, drying meat before it hits a hot pan is considered essential for a good Maillard reaction. French chefs often stress ‘sécher la viande’ to avoid steaming the meat and to achieve a crisp, caramelised crust.