Steak Recipe

Bring steaks to room temperature and season

Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Rub both sides with neutral oil, then season evenly with kosher salt, black pepper and garlic powder.

Preheat pan and sear

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil to the pan and swirl. Place steaks in the pan without crowding. Sear 3–4 minutes on the first side without moving to form a crust.

Flip, baste and finish

Flip steaks and immediately add 2 tablespoons butter, crushed garlic cloves and fresh thyme or rosemary to the pan. Tilt the pan and baste the steaks with the melted butter using a spoon, continuing to cook to desired doneness (about 3–4 minutes for medium-rare, internal temp 130–135°F / 54–57°C). For thicker cuts finish in a 375°F (190°C) oven for 4–6 minutes if needed.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 6–10 minutes before slicing to let juices redistribute.

Prep vegetables

Peel the rutabaga and potatoes. Cut potatoes into 1/2-inch wedges or cubes. Cut rutabaga into similar-sized cubes (about 1/2 inch). Slice the yellow onion into 1/4-inch wedges. Rinse and pat dry the pieces.

Parboil (optional for even cooking)

Place potatoes and rutabaga in a pot of cold salted water. Bring to a simmer and cook 6–8 minutes until just beginning to become tender but not falling apart. Drain well and let steam dry in the colander for 2 minutes.

Roast / Pan-roast

Preheat oven to 425°F (220°C) if roasting. In a large bowl, toss parboiled (or raw) potatoes and rutabaga with 3 tablespoons olive oil, 1 tablespoon butter, 1 teaspoon salt and 1 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet along with onion wedges. Roast 25–30 minutes, turning once halfway, until golden and tender. Alternatively, heat a large sauté pan over medium-high heat, add oil, and pan-roast in batches until caramelized and cooked through, 12–18 minutes, adding the onion in the last 6–8 minutes.

Finish and garnish

When vegetables are tender and lightly browned, remove from heat. Taste and adjust seasoning. Toss with chopped parsley or chives and a squeeze of lemon if using, then keep warm until serving.

Mustard cream sauce (primary)

In a small saucepan over medium-low heat, pour 1 cup heavy cream and bring to a gentle simmer — do not boil. Whisk in 2 tablespoons yellow mustard, 1 teaspoon Dijon mustard and 2 tablespoons whole-grain mustard until smooth. Taste and add 1 teaspoon honey if you want slight sweetness. Simmer gently for 3–4 minutes to thicken slightly, whisking frequently. Season with a pinch of salt and a grind of black pepper. Keep warm.

Spicy ketchup (option)

In a small bowl, combine 4 tablespoons ketchup with 1 teaspoon hot sauce (or to taste) and 1 teaspoon apple cider vinegar or lemon juice. Stir until well combined. Adjust heat and acidity to taste. Serve room temperature.

Housemade steak sauce (option)

Whisk together 4 tablespoons ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar and 1 teaspoon brown sugar. Taste and adjust to balance sweet, salty and tangy. Warm gently for 1–2 minutes if you prefer a slightly melded flavor, or serve at room temperature.

Slice the rested steaks against the grain into 1/4-inch thick slices. Arrange a portion of potatoes, rutabaga and onion beside the steak slices. Spoon the mustard cream sauce over the steak or serve in a small ramekin on the side. Place small spoons or dollops of yellow and whole-grain mustard on the plate for direct dipping, and offer spicy ketchup and house steak sauce in small bowls for guests who prefer them. Garnish with chopped chives or parsley.