Butcher's Board Recipe

Bring steaks to room temperature

Remove the smoked rib eye, New York strip and filet mignon from the refrigerator 30–45 minutes before cooking so they come to room temperature for even cooking. Pat dry with paper towels.

Season steaks

Generously season both sides of each steak with kosher salt and freshly ground black pepper. For the smoked rib eye you can use slightly less salt if the smoker added seasoning; taste accordingly.

Sear and roast steaks (reverse-sear style)

Preheat oven to 275°F (135°C). Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon neutral oil. Sear each steak 1–2 minutes per side until deeply browned (work in batches if needed). Add 1 tablespoon butter, a smashed garlic clove and a thyme sprig to the pan and baste the steaks briefly. Transfer the skillet(s) to the preheated oven and roast until internal temperatures reach target doneness: 120°F (49°C) for rare/medium-rare on smaller cuts — aim for 120–125°F for the filet (about 8–12 minutes), 125–130°F for the New York (about 10–14 minutes), and 130–135°F for the smoked rib eye if you prefer medium-rare to medium (timing will vary by thickness). Remove steaks to a cutting board and tent loosely with foil to rest 8–10 minutes.

Make red wine pan sauce (for New York)

After removing steaks, wipe the pan if it has excessive burned bits, then return to medium heat. Add 1 tablespoon butter and 2 tablespoons brandy (if using) and carefully deglaze the pan, scraping up browned bits. Add 1 cup red wine and simmer until reduced by half (about 5 minutes). Add 1 cup beef stock and simmer until slightly thickened (another 5–7 minutes). Whisk in 1 teaspoon Dijon mustard and 1 tablespoon cold butter to finish, season to taste with salt and pepper. Keep warm.

Make green peppercorn cream sauce (for filet)

In a small saucepan over low heat, combine 1/2 cup heavy cream, 2 teaspoons lightly crushed green peppercorns, 1 teaspoon Worcestershire sauce and a pinch of salt. Warm gently until slightly thickened (3–4 minutes). Do not boil. Keep warm.

Final assembly for rib eye

For the smoked rib eye, spoon any resting juices over the sliced steak. If you want an extra gloss, melt 1 tablespoon butter and spoon it over slices just before serving.

Slice and plate

Slice steaks against the grain (where applicable), arrange on the board with small ramekins of the red wine pan sauce and green peppercorn cream on the side. Reserve resting juices to drizzle on the rib eye.

Cook potatoes in salted water: Place the peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Drain and dry: Drain the potatoes thoroughly and return to the hot pot over low heat for 1 minute to evaporate excess moisture.

Mash and season: Add 4 tablespoons butter, 3/4 cup whole milk, 1/2 cup sour cream, 3/4 cup shredded cheddar, 4 tablespoons crumbled bacon, 2 tablespoons chopped chives, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mash to your desired texture (smooth or slightly chunky). Taste and adjust seasoning.

Keep warm until serving: Transfer to a warm bowl and cover; reheat briefly if needed before plating.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter until foaming.

Add the sliced mushrooms in a single layer (work in batches if crowded). Let them sear without moving for 2–3 minutes to develop color.

Stir in minced garlic and thyme leaves, cook 1–2 more minutes until garlic is fragrant and mushrooms are tender. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Finish with a small pat of butter if desired and remove from heat.

Blanch or roast vegetables: For tender-crisp vegetables like asparagus or broccolini, blanch in salted boiling water 2–3 minutes then shock in ice water to preserve color. For baby carrots, roast at 400°F (200°C) tossed with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper for 12–15 minutes until tender and lightly caramelized.

Finish and season: Toss blanched vegetables with a drizzle of olive oil, season with salt and pepper. Squeeze lemon wedge over vegetables just before serving if using.

Assemble the butcher's board: On a large wooden board or platter, place a generous scoop of loaded mashed potatoes, a mound of sautéed mushrooms and the seasonal vegetables. Fan slices of each steak (or leave whole for presentation) near their recommended sauce ramekin. Garnish mashed potatoes with extra chives and bacon, and drizzle a little resting juice over the rib eye slices.

Serve immediately: Provide steak knives and allow guests to spoon sauces as desired. Leftover sauces can be stored refrigerated for up to 3 days.