Bardea Steak Recipe

Trim and score

Pat the steak dry with paper towels. Trim any excessive fat, leaving a thin cap. If the grain changes or the steak is particularly thick, lightly score the fat cap with shallow diagonal cuts to help render and absorb marinade.

Prepare marinade

In a shallow bowl or zip-top bag combine 3 tbsp soy sauce, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Worcestershire sauce, minced garlic, 1 tsp chopped rosemary, 1 tsp thyme, 1 tsp brown sugar, 1 tsp black pepper and 1 tsp salt. Whisk to dissolve sugar and salt.

Marinate

Place the steak in the marinade, turning to coat all surfaces. Refrigerate and marinate for 30 minutes to 2 hours. (For best flavor up to 4 hours is fine but avoid overnight for this cut to prevent overly soft texture.) Remove steak from fridge 20–30 minutes before cooking to come toward room temperature.

Preheat pan or grill

If using a cast-iron skillet: heat it over medium-high until shimmering (about 5 minutes). If grilling: preheat grill to high (450–500°F / 230–260°C). Lightly oil the grill grates or brush the steak with a little olive oil.

Sear the steak

Pat off excess marinade from the steak (reserve marinade to make a quick sauce if desired, but discard if it touched raw meat). Add a thin film of oil to the hot pan. Lay the steak down and let it sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness (+2–3 minutes per side for medium).

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. While resting, proceed to make finishing butter.

Make compound butter

In a small bowl, mash together 2 tbsp unsalted butter, 1 tsp lemon zest and 2 tbsp finely chopped parsley until smooth and cohesive. Season with 1/2 tsp flaky sea salt and a pinch of black pepper to taste.

Slice and finish

Slice the rested steak thinly against the grain into 1/4-inch slices. Arrange on a platter or plates and dot the warm slices with small spoonfuls of the herb-lemon butter so it melts over the meat. Sprinkle any remaining parsley and a light additional pinch of flaky sea salt before serving.

Roasted baby potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbsp olive oil, salt and pepper. Roast cut-side down on a rimmed baking sheet for 20–25 minutes until golden and tender. Serve alongside the sliced steak.

Quick salad

Toss 4 cups mixed salad greens with 2 tbsp balsamic vinaigrette just before serving and plate with the steak for a fresh contrast.