Steak Laboucherie Recipe

Bring steak to temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels.

Season both sides of the steak generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat.

Place the steak in the pan and sear undisturbed for 2½–3 minutes to develop a deep brown crust. Flip and sear the second side 2–3 minutes.

Lower heat to medium-high. Add the 2 tbs unsalted butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the steak continuously with the melted butter and pan juices for 1–2 minutes to finish cooking.

Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steak to a warm plate and tent loosely with foil. Reserve the pan juices for the sauce. Let rest 6–8 minutes.

After removing the steak, keep the skillet over medium heat. Carefully pour off and discard any excessive fat, but leave about 1 tablespoon of fond and browned bits in the pan.

Add the minced shallot to the pan and sauté for 1–1½ minutes until softened and translucent, stirring to pick up browned bits.

Deglaze the pan with the 1/2 cup dry white wine or vermouth, scraping up any stuck bits with a wooden spoon. Allow the wine to reduce by about two-thirds, roughly 2–3 minutes.

Stir in the demi-glace (or concentrated beef stock) and bring to a gentle simmer. Let the mixture reduce until slightly thickened, about 3–4 minutes.

Lower heat to low and whisk in the heavy cream and Dijon mustard until smooth. Simmer gently 1–2 minutes to combine and slightly thicken.

Off heat, mount (monter au beurre) the sauce by whisking in the 2 tablespoons cold cubed butter, one cube at a time, until fully incorporated and the sauce is glossy and slightly thickened.

Season the sauce to taste with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir in the chopped parsley.

If sauce is too thick, add 1–2 tablespoons warm water or beef stock to reach desired consistency. Keep warm until serving.

Slice the rested steak against the grain into 1/4–1/2 inch slices (if portioning) or serve whole.

Spoon a generous amount of Laboucherie sauce over the steak or serve sauce on the side. Garnish with a lemon wedge and microgreens or additional parsley if desired.