The Great American Steak Recipe

Bring to room temperature

Remove the 8 oz Angus filet mignon from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels.

Season both sides of the filet generously with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat a cast-iron skillet or grill to very high heat. If using a skillet, preheat for at least 8–10 minutes until smoking hot. Add 1 tablespoon neutral oil to the skillet and swirl to coat.

Sear the filet: place the steak in the hot pan and press gently for full contact. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

For a perfect medium-rare (recommended): transfer skillet to a 400°F (200°C) oven for 3–5 minutes depending on thickness, or continue on the grill moving to a slightly cooler zone, until an instant-read thermometer reads 125–128°F (52–53°C) for medium-rare. For medium cook to 135°F (57°C).

Remove steak from heat and tent loosely with foil. Rest for 6–8 minutes before serving so juices redistribute.

While the steak rests, combine 2 tablespoons softened unsalted butter, 1/2 teaspoon black truffle oil, 1 teaspoon minced shallot, 1 teaspoon finely chopped parsley, 1/4 teaspoon lemon zest, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper in a small bowl.

Mix thoroughly until smooth and homogenous. Taste and adjust truffle oil or salt if desired. Spoon the butter onto a small piece of plastic wrap, form into a small log or disk, and chill briefly if you prefer a firmer finish. Otherwise leave at room temperature to melt over the warm steak when plated.

In a small saucepan over medium heat, melt 1 tablespoon of the unsalted butter. Add the 2 teaspoons minced shallot and cook for 1–2 minutes until softened but not browned.

Add 1/2 cup red wine and 1 teaspoon coarsely cracked black pepper. Increase heat to medium-high and reduce the wine by about two-thirds until syrupy, about 4–6 minutes.

Add 1/2 cup beef demi-glace (or reduced beef stock) and the thyme sprig. Simmer gently until the sauce is slightly thickened and coats the back of a spoon, about 4–6 minutes more.

Remove the thyme sprig. Whisk in the remaining 1 tablespoon cold butter, a little at a time, to finish and give the sauce a glossy texture. Season with 1/4 teaspoon salt to taste. Keep warm over the lowest heat or in a warm spot until plating.

While the steak is cooking or resting, preheat a grill pan or skillet over medium-high heat. Toss the trimmed asparagus spears with 1 teaspoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Cook the asparagus in a single layer, turning occasionally, until tender-crisp and lightly charred in spots, about 4–6 minutes depending on thickness. For thinner stalks, 3–4 minutes; thicker stalks need closer to 6 minutes.

Remove from heat and squeeze the optional lemon wedge over the asparagus if using.

Place the rested filet mignon on a warm plate. Spoon 2–3 tablespoons of the warm black pepper bordelaise alongside or partially over the steak.

Top the steak with a slice or dollop (about 1 tablespoon) of truffle butter so it melts over the meat. Sprinkle a pinch (about 1/4 tsp) of flaky sea salt over the steak for finish and add microgreens or chopped parsley if desired.

Arrange the charred asparagus alongside the steak. Serve immediately.