Reserve Butcher's Board Recipe
14oz dry-aged rib eye, 10oz Tajima Wagyu & Angus cross, 9oz tenderloin with sauce pairings, truffle mashed potatoes, sautéed mushrooms & citrus chili asparagus.
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Ingredients
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Steaks
Sauce pairings
Truffle mashed potatoes
Sautéed mushrooms
Citrus chili asparagus
Finishing & plating
Method
Steaks
- 1
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.
- 2
Season
Season both sides of each steak evenly with kosher salt and freshly ground black pepper. Press seasoning gently so it adheres.
- 3
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.
- 4
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.
- 5
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.
Sauce pairings
- 6
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.
- 7
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.
Truffle mashed potatoes
- 8
- 9
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.
Sautéed mushrooms
- 10
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.
- 11
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.
Citrus chili asparagus
- 12
Prepare asparagus
Trim woody ends from 12 asparagus stalks. Pat dry.
- 13
- 14
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.
Finishing & plating
- 15
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.
- 16
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.
- 17
