Steak Recipe

Bring to temperature

Remove the striploin from the refrigerator and let it sit on the counter for 30–45 minutes until it reaches near room temperature. Pat both sides dry with paper towel.

Season both sides generously: sprinkle 1.25 tsp kosher salt and 0.5 tsp freshly ground black pepper evenly over the steak. Press seasonings into the meat.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot — about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat; it should shimmer and lightly smoke.

Place the steak in the pan away from you. Sear without moving for 2.5–3 minutes to form a deep brown crust (for medium-rare on a 1" steak). Flip and add 1 tablespoon unsalted butter, the smashed garlic clove, and the thyme/rosemary to the pan.

Tilt the pan slightly and spoon the melted butter, garlic, and herb over the steak (basting) for 1.5–2 minutes while the second side finishes. Use an instant-read thermometer: aim for 125–128°F (52–53°C) for medium-rare, 135°F (57°C) for medium.

Remove the steak to a cutting board, tent loosely with foil, and rest for 6–8 minutes. Resting allows juices to redistribute and brings the steak to final temperature.

While the steak rests (or in a separate small saucepan while searing), combine 1/2 cup dry red wine and 1/2 cup beef stock in a small saucepan over medium heat.

Add 1 finely minced shallot, 1 bay leaf, 1 sprig fresh thyme, and 0.25 tsp crushed black pepper. Bring to a simmer and reduce the liquid by about two-thirds until slightly syrupy and reduced to roughly 1/4 cup. This takes about 8–12 minutes.

Strain the reduction into a clean small saucepan, discarding solids. Return to low heat and whisk in 2 tablespoons cold, cubed butter a few cubes at a time to emulsify into a glossy sauce. Taste and season with 1/4 tsp salt or more if needed.

Keep warm until serving. Spoon a tablespoon or two over the steak or serve on the side.

If using Café de Paris butter instead of Bordelaise, make the butter ahead: in a bowl combine 1/2 cup softened unsalted butter with 1 tsp very finely minced shallot, 1 tsp chopped capers, 1 tsp chopped cornichon, 1 tablespoon chopped parsley, 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp paprika, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper.

Mix thoroughly until uniform. Spoon onto plastic wrap, shape into a log (about 1" diameter), wrap tightly and chill until firm, at least 1 hour. For immediate service, chill in the freezer 10–15 minutes to set.

To serve, slice 1/2" rounds of the compound butter and place on the hot steak so it melts, or serve a dollop on the side.