Reserve Butcher's Board Recipe

Bring steaks to room temperature

Remove all three steaks from the refrigerator at least 45 minutes before cooking so they come close to room temperature. Pat dry with paper towels.

Season

Season both sides of each steak evenly with kosher salt and freshly ground black pepper. Press seasoning gently so it adheres.

Sear and roast (pan-to-oven method)

Preheat oven to 400°F (205°C). Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 2 tbs neutral oil. Sear each steak 90–120 seconds per side until a deep brown crust forms (sear in batches if pan is crowded). Add 3 tbs unsalted butter, crushed garlic cloves and thyme to the pan. Tilt the pan and spoon butter over the steaks for 30–60 seconds to baste.

Finish in the oven

Transfer the skillet(s) to the preheated oven or move steaks to an oven-safe tray. Roast until internal temperatures reach desired doneness: ribeye 125–130°F for medium-rare (about 6–8 minutes), Tajima Wagyu & Angus cross 120–125°F for rare–medium-rare (about 5–7 minutes), tenderloin 125°F for medium-rare (about 5–7 minutes). Use an instant-read thermometer. Cooking times vary with thickness—rely on temperature.

Rest

Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes. While resting, spoon pan juices over steaks once and reserve juices for plating.

Red wine demi-glace

Warm 1 cup of prepared red wine demi-glace in a small saucepan over medium-low heat. Whisk in 2 tbs cold unsalted butter, one piece at a time, until glossy and slightly thickened. Keep warm and spoon into a small ramekin for serving.

Creamy peppercorn & others

Portion 3 tbs creamy peppercorn sauce, 3 tbs chimichurri and 2 tbs horseradish cream into individual sauce dishes. Keep chilled or at room temperature depending on service preference.

Cook potatoes

Place potatoes in a pot and cover with cold water by 1". Add 1/2 tsp salt. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain thoroughly.

Mash and finish

Return potatoes to the pot off heat. Add 3 tbs whole milk, 2 tbs heavy cream and 2 tbs unsalted butter. Mash to desired consistency (use ricer for smoother texture). Stir in 1 tsp white truffle oil and 1 tbsp chopped chives. Adjust seasoning with additional salt to taste. Keep warm until plating.

Cook mushrooms

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add sliced mushrooms in a single layer. Let them brown undisturbed 2–3 minutes, then stir occasionally until uniformly golden, about 5–7 minutes total.

Aromatics & finish

Add the finely minced shallot and 1 minced garlic clove; sauté 30–45 seconds until fragrant. Stir in 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper. Cook another minute, then remove from heat. Optionally finish with a pat of butter for gloss. Keep warm for plating.

Prepare asparagus

Trim woody ends from 12 asparagus stalks. Pat dry.

Sear asparagus

Heat a skillet over medium-high heat. Add 1 tbs olive oil. Add asparagus in a single layer and cook, turning occasionally, until bright green and just tender, 4–6 minutes depending on thickness.

Season

Remove from heat and toss with 1 tsp lemon juice, 1 tsp lemon zest, 1/4 tsp red chili flakes, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm and arrange on the board at service.

Slice steaks & assemble

For service, slice each rested steak against the grain into 1/2"-thick slices (leave some whole if preferred). Arrange the ribeye, Tajima Wagyu & Angus cross strip, and tenderloin on a warmed butcher's board or large serving platter with space between cuts.

Place sides & sauces

Spoon a generous portion of truffle mashed potatoes on the board. Add a mound of sautéed mushrooms and arrange citrus chili asparagus alongside the steaks. Place ramekins of red wine demi-glace, creamy peppercorn, chimichurri and horseradish cream near the corresponding steak cuts.

Finish

Brush steaks lightly with 1 tbs extra butter melted in the pan for extra gloss, sprinkle coarse sea salt (about 1/2 tsp) over the meat, and garnish the board with microgreens or chopped parsley. Serve immediately so steaks remain warm.