Steak Sampler Recipe

Bring steaks to room temperature

Take the ribeye and filet mignon out of the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season both sides of each steak evenly with kosher salt (about 1 tbs total across both) and black pepper and garlic powder. Lightly rub 1 tbs olive oil over each steak to help form a crust.

Heat a heavy-bottomed skillet or cast-iron pan over high heat until smoking hot (about 5 minutes). Add 1 tbs olive oil and swirl.

Sear steaks: place the ribeye first (it handles longer sear). Sear ribeye 3–4 minutes on the first side without moving, then flip and sear 2–3 minutes for medium-rare (adjust time ±1–2 minutes for thickness). Remove ribeye to a plate and tent with foil. Add filet mignon to the hot pan and sear 3 minutes first side, flip and sear 2–3 minutes for medium-rare. After flipping the filet, add 2 tbs butter, crushed garlic cloves, and thyme to the pan and spoon the melted butter over the steak (baste) for 1–2 minutes. Remove filet to plate and tent with foil.

If either steak needs finishing to reach desired doneness, transfer to a preheated 200°C (400°F) oven for 3–6 minutes (check with instant-read thermometer: 52–55°C for medium-rare). Rest steaks 5–8 minutes before slicing so juices redistribute.

After removing steaks from the pan, lower heat to medium. Add the minced shallot to the pan and sauté in the steak fond for 1 minute until softened.

Deglaze with 120 ml red wine (or 120 ml beef stock if avoiding alcohol), scraping up browned bits with a wooden spoon. Let the liquid reduce by about half (2–3 minutes). If you used wine, add 120 ml beef stock and reduce by another 2–3 minutes until slightly thickened.

Turn heat to low and swirl in the cubed cold butter (1 tbs) a little at a time to emulsify the sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Spoon sauce over sliced steaks when serving.

Place the peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until potatoes are tender when pierced, about 12–15 minutes.

While potatoes cook, warm the milk with 2 tbs butter and minced garlic in a small saucepan over low heat until the butter melts and garlic becomes fragrant (do not boil).

Drain potatoes well and return to the pot. Mash with a potato masher or ricer, then stir in the warmed milk-butter-garlic mixture until smooth and creamy. Season with 1 tsp salt and 1/4 tsp black pepper. Keep warm until ready to plate.

Bring a medium pot of salted water to a boil. Blanch the trimmed green beans for 2 minutes, then transfer to an ice bath to stop cooking and preserve color. Drain and pat dry.

Heat 1 tbs olive oil in a skillet over medium-high heat. Add sliced garlic and sauté 30 seconds until fragrant (do not burn). Add the drained green beans and toss to coat, sautéing 2–3 minutes until heated through and slightly blistered.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with a squeeze of half a lemon if desired. Serve immediately.