Steak Platter Recipe

Prepare steaks

Remove steaks from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Cook steaks

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 2 tbs olive oil. Place steaks in the pan and sear without moving for 2.5–3 minutes to develop a brown crust (for ~2 cm thick steak). Flip and add 1 tbs butter, crushed garlic cloves and herb sprigs. Baste the steak with the melted butter and pan juices for another 2.5–3 minutes for medium-rare. Adjust time ±1–2 minutes per side for thickness and desired doneness.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute before slicing.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1/2 tsp smoked paprika, 1 tbs lemon juice, 1/2 tsp hot sauce (optional) and 1/4 tsp salt. Whisk until smooth. Chill until serving.

In a small saucepan over medium-low heat combine 1/2 cup peanut butter, 1/2 cup coconut milk, 2 tbs soy sauce and 1 tbs brown sugar. Stir until smooth. Add 1 tbs lime juice, 1 minced garlic clove and 1/2 tsp chili paste if using. If sauce is too thick, whisk in up to 2 tbs water until desired consistency. Heat gently until warmed through, do not boil. Adjust seasoning to taste and keep warm until serving.

Prepare potatoes

Peel (optional) and cut potatoes into even fries. Rinse under cold water to remove excess starch, then dry thoroughly with kitchen towels.

Fry (two-step recommended)

Heat oil in a deep pan or fryer to 160°C (320°F). Fry the potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and return fries in batches, frying 2–3 minutes until golden and crisp. Drain and season with 1 tsp salt.

Cheese fries option

If making cheese fries, place hot fries on an oven-safe tray, sprinkle evenly with 1 cup grated cheddar and place under a broiler for 1–2 minutes until cheese melts. Garnish with chopped parsley.

In a medium saucepan, heat 1 tbs butter or oil over medium heat. Add 1/4 cup finely chopped onion and sauté until translucent, about 3 minutes. Add 1.5 cups rice and 1 tsp turmeric; stir to coat the grains. Pour in 3 cups water or chicken stock and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand 5 minutes, then fluff with a fork.

Slice rested steaks against the grain into thick slices. Arrange steak, a portion of yellow rice, fries (plain or cheese fries) and a small side salad or grilled vegetables on each platter. Serve salsarosa and satésaus in small ramekins on the side with lemon wedges. Garnish with parsley if desired.