Steak Recipe

Boil potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by about 2 cm. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a fork, about 15–18 minutes.

Drain and mash

Drain the potatoes well and return to the warm pot over low heat for 1 minute to evaporate excess moisture. Add the butter (50 g) and warmed milk (120 ml). Mash with a potato masher or ricer until smooth and creamy. Adjust seasoning with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Sauté shallot and reduce

Heat 1 tsp olive oil in a small saucepan over medium heat. Add the minced shallot and the optional thyme sprig and cook until softened and translucent, about 2–3 minutes; do not brown.

Deglaze and simmer

Add the red wine (50 ml) to deglaze the pan, scraping any fond from the bottom. Let it reduce by half over 1–2 minutes. Add the beef demi-glace (200 ml) and beef stock (100 ml). Bring to a gentle simmer and cook until slightly thickened and glossy, about 5–7 minutes.

Finish the sauce

Remove the thyme sprig, reduce heat to low, and whisk in the cold butter (20 g) piece by piece until the sauce is smooth and shiny. Taste and adjust salt and pepper if needed. Keep warm (low heat) until plating.

Prepare vegetables

While potatoes cook, trim carrots and green beans and halve mushrooms. Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs butter.

Cook carrots and mushrooms

Add the carrots first and toss, cooking for 4–5 minutes until they begin to brown and soften. Add mushrooms and sliced shallot and continue to cook another 3–4 minutes until mushrooms are golden and carrots are tender-crisp.

Add green beans and finish

Add the green beans, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook 2–3 minutes more until beans are bright and tender-crisp. Stir in chopped parsley off the heat and transfer vegetables to a warm plate.

Bring steak to room temperature

Remove the steaks from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season

Season both sides generously with kosher salt (about 3/4 tbs per side divided) and freshly ground black pepper.

Sear the steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl. Place steaks in the pan without crowding. Sear for 2.5–3 minutes without moving until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Baste and finish

Reduce heat to medium-low. Add 2 tbs butter, smashed garlic, and thyme to the pan. Tilt the pan and use a spoon to baste the steaks repeatedly with the melted butter and juices for another 1–3 minutes, or until the steaks reach your desired doneness (about 120–125°F / 49–52°C for medium-rare). For thicker cuts or higher doneness, transfer to a preheated 375°F / 190°C oven for a few minutes.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–8 minutes so juices redistribute.

Slice and serve

If desired, slice steaks against the grain. Spoon warm demi-glace over the steak or serve on the side. Plate with mashed potatoes and pan-roasted vegetables.