Copper Shark Prime Cuts Recipe

Bring steaks to temperature

Remove steaks from the refrigerator at least 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels.

Season

Season both sides generously with kosher salt and freshly ground black pepper. Press seasonings into the meat.

Preheat pan

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking hot, about 5 minutes.

Sear

Add neutral oil to the hot pan and swirl. Lay steaks into the pan away from you. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip steaks and add butter, smashed garlic, and thyme to the pan. Tilt the pan and use a spoon to baste the steaks continuously for 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C), or longer to desired doneness.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes before slicing to allow juices to redistribute.

Preheat oven

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Toss potatoes

In a large bowl, toss halved fingerlings with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

Roast

Arrange potatoes cut-side down in a single layer on the prepared sheet. Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until potatoes are deeply golden and crisp at the edges and tender when pierced.

Finish

Remove from oven and immediately toss with chopped parsley and lemon zest. Adjust seasoning to taste and keep warm until serving.

Prep and preheat grill

Preheat a grill or grill pan to medium-high heat. Toss trimmed broccolini with olive oil, salt, and pepper to coat evenly.

Grill

Place broccolini crosswise on the grill in a single layer. Grill 2–3 minutes per side until char marks form and stalks are tender-crisp. Total time 5–7 minutes depending on thickness.

Finish

Transfer to a platter and squeeze a lemon wedge over the broccolini just before serving.

Combine and whisk

In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, Dijon mustard, apple cider vinegar, brown sugar, smoked paprika, hot sauce (if using), and black pepper until smooth and sugar dissolves.

Adjust and warm (optional)

Taste and adjust seasoning — add more vinegar for tang, sugar for sweetness, or hot sauce for heat. For a warm sauce, heat gently in a small saucepan over low heat for 2–3 minutes, stirring, then remove from heat.

Serve

Spoon sauce into a small serving ramekin to accompany the sliced steaks.

Slice rested steaks against the grain into 1/4–1/2" thick slices. On each plate arrange a portion of crispy fingerling potatoes, a small bundle of grilled broccolini, and fan several steak slices. Place a ramekin of CS steak sauce on the plate or drizzle a little sauce over the steak as preferred. Serve immediately.