Country Style Steak Recipe

Bring steaks to room temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat dry with paper towel. Mix kosher salt, black pepper, garlic powder and paprika and rub evenly over both sides of each steak.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel skillet over medium-high heat for 4–5 minutes until very hot. Add vegetable oil and swirl to coat.

Sear steaks

Add steaks to the hot pan without crowding (work in two batches if needed). Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter, two thyme sprigs and two smashed garlic cloves to the pan (per batch). Tilt pan and spoon butter over steaks for 1–2 minutes.

Finish and rest

If steaks are thick and need more cooking, transfer pan to a 400°F (200°C) oven for 3–6 minutes more for medium-rare/medium (target 125–135°F / 52–57°C). Remove steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes. Preserve pan drippings in the skillet for the gravy step.

With skillet off heat but warm, add 2 tablespoons butter to the pan drippings. When melted, sprinkle in 2 tablespoons flour and stir continuously over medium heat for 1–2 minutes to form a roux and cook out raw flour taste.

Gradually whisk in 1 cup beef stock, scraping up browned bits from the bottom of the pan. Add Worcestershire sauce, then simmer gently for 3–4 minutes until slightly thickened. Season with salt and pepper to taste. Strain if desired and keep warm until serving alongside rested steaks.

Place peeled, cubed potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 15–18 minutes until potatoes are fork-tender.

Drain potatoes well and return to the pot. Add 4 tablespoons butter and 3/4 cup warm milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. Keep warm until serving.

Bring a medium pot of salted water to a boil. Blanch the trimmed green beans for 2 minutes until bright green and slightly tender, then drain and immediately plunge into ice water to stop cooking. Drain and pat dry.

Heat a large skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add minced shallot and cook 1–2 minutes until translucent. Add the blanched green beans and sauté 3–4 minutes until heated through and beginning to brown in spots. Season with 1/2 tsp salt, 1/4 tsp black pepper and sprinkle 1 tsp lemon zest if using. Toss and remove from heat.

Heat a skillet over medium-low heat and add 2 tablespoons butter and 1 tablespoon olive oil. Add the thinly sliced onions and 1/2 tsp salt and cook, stirring occasionally, for 20–30 minutes until deep golden brown. If onions begin to stick, add a splash (1–2 tbsp) water and stir. For a touch of sweetness, add 1 tsp brown sugar about halfway through cooking. Remove from heat and keep warm.

Slice steaks against the grain, plate with mashed potatoes, green beans and caramelized onions. Spoon pan gravy over steaks (or serve on the side). Garnish with the reserved thyme sprigs if desired and serve immediately.