Rocky - Steak Supreme Recipe

Bring to room temperature & season

Remove the steak from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry with paper towels. Rub olive oil evenly over both sides. Generously season both sides and the edges with kosher salt and freshly ground black pepper.

Preheat pan and sear

Heat a heavy cast-iron skillet over high heat until very hot (about 5 minutes). When the pan is smoking lightly, add 1 tablespoon olive oil and swirl. Place the steak in the pan and do not move it for 2.5–3 minutes to form a deep brown crust.

Flip and baste

Flip the steak and immediately add 2 tablespoons unsalted butter, smashed garlic cloves, rosemary and thyme to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and herb-garlic butter for 2.5–4 minutes, or until the steak reaches desired doneness (use an instant-read thermometer: 125°F/52°C for medium-rare, 135°F/57°C for medium).

Rest the steak

Transfer the steak to a cutting board and loosely tent with foil. Let rest 8–10 minutes so juices redistribute. Reserve pan drippings for the pan sauce.

Sauté shallot & garlic

With the skillet still hot, reduce heat to medium. If pan is very dry, add 1 teaspoon olive oil. Add the minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, scraping up browned bits from the bottom of the pan with a wooden spoon.

Deglaze

Pour in 1 cup dry red wine (or 1 cup beef stock if avoiding alcohol) and bring to a boil for 2–3 minutes to reduce by about half, scraping any fond loose from the pan.

Add stock and flavorings

Add 1 cup beef stock, Dijon mustard, Worcestershire and soy sauces. Stir and simmer gently 4–5 minutes until slightly reduced and slightly thickened. Taste and adjust seasoning with salt and black pepper.

Finish with butter

Off the heat, whisk in the cold cubed unsalted butter one piece at a time to create a glossy emulsified sauce. Keep warm until serving.

Cook baby potatoes

Place baby potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook 12–15 minutes until tender when pierced with a fork. Drain and return to the pot. Add 1 tablespoon unsalted butter, 1 teaspoon olive oil, sea salt and chopped parsley. Toss to coat.

Slice and serve

Slice the rested steak across the grain into 1/2-inch slices. Arrange slices on warmed plates alongside buttered baby potatoes. Spoon the supreme pan sauce over the steak and garnish with the roasted garlic/herb from the pan and a sprinkle of chopped parsley. Serve immediately.