Cap's The Steakenator Recipe

1. Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

2. Season

On both sides, rub the steak with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Lightly coat with 1 tbs olive oil so seasoning adheres.

3. Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–6 minutes. When a drop of water sizzles, it’s ready.

4. Sear steak

Add the oiled steak to the dry skillet. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½ minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time slightly for thickness and desired doneness.

5. Finish with butter and aromatics

Reduce heat to medium. Add 2 tbs unsalted butter, 1 rosemary sprig, 2 thyme sprigs, and the 3 smashed garlic cloves to the pan. As butter melts, tilt the pan and spoon the melted butter and aromatics over the steak continuously for 45–60 seconds to baste and infuse flavor.

6. Rest

Transfer the steak to a cutting board and let rest 6–8 minutes loosely tented with foil. Resting lets juices redistribute and keeps the steak tender.

7. Combine sauce ingredients

While the steak rests, in a small bowl whisk together 3 tbs Dijon mustard, 1 tbs whole grain mustard, 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp red wine vinegar, 1 tsp honey, 1 tsp smoked paprika, 1 tsp fresh lemon juice, and 1 tbs chopped fresh parsley until smooth.

8. Adjust consistency and seasoning

If the sauce is too thick, add up to 1 tsp water to reach a glossy, spoonable consistency. Taste and add 1/4 tsp salt and 1/4 tsp black pepper if needed. The sauce should be tangy, slightly sweet, and savory to complement the steak.

9. Warm briefly (optional)

For a warm glaze, spoon sauce into the still-warm skillet after removing butter and aromatics and heat for 15–20 seconds, stirring, then remove from heat. This melds flavors and picks up fond from the pan—do not boil.

10. Slice the rested steak against the grain into 1/4–1/2" thick slices. Arrange slices on a platter or plates over a bed of arugula or microgreens if using.

11. Spoon The Steakenator Sauce over the sliced steak (about 1–2 tbs per serving) and drizzle any pan juices you reserved. Garnish with 1 tbs sliced chives and a lemon wedge on the side for brightness.

12. Serve immediately while warm.