Steak Of The Day Recipe

Bring steak to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towel. Dry surface ensures better sear.

Season

Rub each steak on both sides with 1/2 tablespoon olive oil. Evenly season both sides and the edges with kosher salt (about 1 tsp per steak), freshly ground black pepper and garlic powder. Press seasoning gently into the meat.

Preheat pan

Heat a heavy skillet (cast iron preferred) over high heat until very hot — about 3–5 minutes. When a drop of water sizzles and evaporates immediately, pan is ready.

Sear steaks

Add a thin film of high-smoke-point oil to the pan if needed. Place steaks in pan, leaving space between them. For 1 to 1-1/2 inch steaks: sear without moving 3–4 minutes on first side until deep brown crust forms. Flip and sear second side 3–4 minutes for medium-rare (adjust ±1–2 minutes for thickness and desired doneness).

Butter-baste (optional, for extra flavor)

During the last 1–2 minutes of cooking, reduce heat to medium, add 1 tablespoon butter and spoon melted butter over steaks while they finish cooking to enhance flavor and crust.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes (5 minutes for thinner cuts, 8–10 for thicker) so juices redistribute. Internal carryover will raise temperature ~3–5°F.

Sauté shallot and garlic

While steaks rest, reduce heat to medium-low. In the same pan used to cook steaks, pour off excess fat leaving about 1 tablespoon and any brown fond. Add 2 tablespoons butter. When butter melts, add chopped shallot and sauté 1–2 minutes until softened. Add minced garlic and cook 20–30 seconds until fragrant.

Deglaze

Increase heat to medium-high. Pour in 1/4 cup red wine or beef stock, scraping up browned bits from the pan with a wooden spoon. Reduce until liquid is reduced by about half (1–2 minutes).

Finish sauce

Lower heat to low and stir in fresh thyme if using. Remove pan from heat and whisk in 1 tablespoon cold butter pieces to emulsify and gloss the sauce. Taste and season with a pinch of salt and pepper if needed.

Serve

Slice steaks against the grain and spoon pan sauce over the slices. Garnish with chopped parsley and serve with lemon wedge if desired.

Plate each steak (whole or sliced) and sprinkle with chopped parsley. Serve immediately with any chosen sides and a lemon wedge to brighten flavors.