"vaca Moo" Steak Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Preheat pan and sear

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and do not move it for 2–3 minutes to develop a crust (time will vary by thickness). Flip and sear the other side another 2–3 minutes for medium-rare (adjust time for desired doneness).

Baste with butter

Lower heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak continuously for about 1–2 minutes to baste and build flavor. Use an instant-read thermometer: remove steak at 125°F for medium-rare; carryover will raise it a few degrees.

Rest steak

Transfer the steak to a warm plate and tent loosely with foil. Rest 6–8 minutes so juices redistribute.

Make demi-glace sauce

While the steak rests, pour off excess fat from the skillet leaving browned bits. Place the skillet over medium-high heat and add 1 tablespoon red wine (if using) to deglaze, scraping up fond. Add 3 oz beef demi-glace and stir to combine. Reduce for 1–2 minutes until slightly thickened. Swirl in 1 tablespoon cold cubed butter off the heat to mount the sauce for sheen and richness. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Slice and sauce

Slice the steak against the grain into 1/4" slices. Spoon warm demi-glace over the slices or serve the sauce alongside.

Trim and prepare vegetables so they cook evenly (cut thicker items like carrots into batons, leave haricots verts whole). Toss 8 oz seasonal vegetables with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Cook vegetables: For quick sauté — heat a skillet over medium-high heat, add a drizzle of oil, and sauté vegetables until tender-crisp, about 4–6 minutes depending on type. For roasting — preheat oven to 425°F (220°C), spread vegetables on a sheet pan in a single layer and roast 10–15 minutes until caramelized and tender. Finish with 1/2 tablespoon fresh lemon juice (optional) and a sprinkle of chopped parsley.

Boil potatoes: Place 1 lb cubed Yukon Gold potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a simmer. Cook until fork-tender, about 12–15 minutes.

Drain and mash: Drain potatoes well and return to the warm pot to remove excess moisture. Add 2 tablespoons unsalted butter and 1/4 cup milk or cream. Mash to desired texture (smooth or slightly chunky). Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep warm until plating.

Plate components: Spoon a portion of mashed potatoes onto the plate, arrange sliced steak next to it, and place a portion of seasonal vegetables alongside. Spoon additional demi-glace over the steak and a little onto the potatoes if desired.

Garnish: Sprinkle 1 teaspoon chopped fresh parsley over the dish and top with microgreens or baby arugula if using. Serve immediately.