Steak Recipe

Bring to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat steaks dry with paper towels. Brush both sides lightly with olive oil, then season evenly with kosher salt and freshly ground black pepper.

Preheat grill or skillet

Preheat a grill to high heat (450–500°F / 230–260°C) or heat a heavy skillet (cast iron preferred) over high heat until very hot. If using a skillet, add 1 tbs neutral oil and let it shimmer.

Sear and cook

Place steaks on the hot grill or in the skillet. For 1-inch steaks cook about 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time for steak thickness and desired doneness. Do not move steaks while searing to achieve a good crust.

Finish with butter and aromatics

During the last 1–2 minutes of cooking, add 2 tbs butter, crushed garlic cloves, and thyme to the skillet (or if on grill, baste with melted butter and aromatics in a spoon). Tilt the pan and spoon the melted butter over the steaks repeatedly to baste and build flavor.

Rest the steaks

Transfer steaks to a cutting board and loosely tent with foil. Rest 5–10 minutes to let juices redistribute before slicing.

While steaks rest (or during cooking), heat a sauté pan over medium heat. Add 1 tbs olive oil and 1 tbs butter until butter melts and foams.

Add the thinly sliced onion and spread into an even layer. Sprinkle 1 tsp salt and 1 tsp sugar (if using) over the onions. Cook undisturbed for 3–4 minutes to allow browning, then stir and continue to cook, stirring occasionally, for about 10–12 minutes until onions are soft and golden brown. Reduce heat if they begin to burn.

If using, add 1 tsp balsamic vinegar during the last minute and stir to deglaze and add a sweet-tart finish. Remove from heat and keep warm.

In a food processor or blender, combine 1 cup packed fresh basil, 2 tbs toasted pine nuts, 1 garlic clove, and 2 tbs grated Parmesan. Pulse until coarsely chopped.

With the processor running, drizzle in 1 tbs extra-virgin olive oil (if you prefer a looser pesto, add up to 2–3 tbs). Season with 1 tsp salt and 1/4 tsp black pepper. Pulse to combine to a slightly coarse sauce. Taste and adjust salt, pepper, or oil as desired.

Transfer pesto to a small bowl and set aside. Pesto can be made ahead and kept refrigerated for up to 2 days; bring to room temperature before serving.

In a small bowl combine 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp ketchup, 1 tsp lemon juice, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and homogenous.

Taste and adjust acidity or seasoning — add more lemon juice for brightness or a pinch of sugar if too tangy. Refrigerate until ready to serve; bring to room temperature briefly before plating for best texture.

Slice rested steaks against the grain into 1/4–1/2 inch slices. Arrange slices on a warm plate.

Top steaks with a generous spoonful of sautéed onions. Add a dollop (about 1–2 tbs) of pesto on the side or drizzled over the steak, and serve house sauce in a small ramekin or drizzled sparingly over the meat.

Garnish with chopped fresh parsley and a light sprinkle of flaky sea salt. Serve with a lemon wedge on the side for those who want a touch of acid.