Usda Top Choice Corn-fed Beef Recipe
properly aged and cooked to your taste
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef
Finishing & cooking fat
Optional resting sauce (au jus / pan sauce)
Method
Beef
- 1
Bring to temperature
Remove the steak from the refrigerator 45–60 minutes before cooking (30 minutes minimum for a 1" steak) to come to room temperature. Pat both sides very dry with paper towels.
- 2
Season
Generously season both sides and the edges with kosher salt (use about 1 tsp per side for a 1 lb steak) and freshly ground black pepper. Press the seasoning into the meat so it adheres.
Searing & finishing
- 3
- 4
- 5
Baste and aromatics
Reduce heat to medium. Add unsalted butter, crushed garlic cloves, and thyme/rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 1–2 minutes while monitoring temperature.
- 6
Internal temperature targets
Use an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove the steak from the pan about 5°F (3°C) below your target temperature; carryover will raise it while resting.
Resting & optional pan sauce
- 7
Rest the steak
Transfer the steak to a warm plate or cutting board and tent loosely with foil. Rest 5–10 minutes for steaks up to 1" thick, 10–15 minutes for thicker cuts. This allows juices to redistribute.
- 8
Make pan sauce (optional)
While the steak rests, pour off any excess fat from the skillet leaving browned bits. Place the skillet over medium heat and add the minced shallot; cook 30–45 seconds until softened. Deglaze with 1 tbsp red wine (if using), scraping up browned bits, then add 1 cup beef stock. Simmer to reduce by about half (3–5 minutes). Whisk in 1 tbsp cold butter to finish and season to taste with salt and pepper. Strain if desired.
- 9