Joey Classic Steak Recipe

Bring steak to room temperature

Remove the 6 oz sirloin from the refrigerator 30–40 minutes before cooking. Pat very dry with paper towels.

Season

Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Press the seasoning into the meat.

Preheat pan

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Sear and baste

Place the steak in the hot pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter, the smashed garlic clove and the herb sprig. Tilt the pan slightly and spoon the melted butter over the steak (basting) for 1.5–2 minutes for medium-rare (adjust time 1–2 minutes longer for medium). Use an instant-read thermometer if desired: 125–130°F for medium-rare, 135°F for medium.

Rest

Transfer steak to a warm plate and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute.

Cook potatoes

Place peeled and chunked potatoes (12 oz) in a medium pot and cover with cold water by 1". Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced, 12–15 minutes.

Mash and mix

Drain potatoes well and return to the warm pot off heat for 1 minute to dry. Mash with 2 tbsp butter, 1/4 cup whole milk and 2 tbsp sour cream until smooth but still slightly textured. Stir in 2 tbsp shredded cheddar cheese, 2 tbsp chopped crisp bacon, 1 tbsp chopped chives, 1/4 tsp black pepper and 1/2 tsp kosher salt. Taste and adjust seasoning.

Crisp the mashed potatoes

Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Spoon the mashed potato mixture into the pan, pressing into a compact disk about 3–4" across. Cook without moving until a golden-brown crust forms on the bottom, about 3–4 minutes. Flip (or divide into two smaller patties and flip each) and crisp the other side 2–3 minutes. Remove and keep warm.

Prepare and cook vegetables

Trim and, if needed, cut the seasonal vegetables to even sizes (use about 4 oz total). Toss them with 1 tbsp olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper. Heat a separate skillet over medium-high heat and add the vegetables. Sauté, stirring or shaking the pan occasionally, until just tender and lightly charred, 4–6 minutes depending on vegetable. For faster steaming, add 1–2 tbsp water to the pan in the final minute and cover briefly, then uncover and let water evaporate.

Finish

Remove from heat and, if desired, squeeze the lemon wedge over the vegetables for brightness.

Plate the rested steak alongside the crispy loaded mashed potato disk and the seasonal vegetables.

Spoon any pan juices from the steak over the meat, or drizzle 1 tbsp steak sauce or warm demi-glace if using.

Garnish the mashed potatoes and vegetables with chopped parsley and the remaining chives. Serve immediately.