Joey Classic Steak Recipe

Bring steak to room temperature

Remove the 8 oz top sirloin from the refrigerator 30–40 minutes before cooking so it reaches room temperature. Pat dry thoroughly with paper towels.

Season steak

Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Preheat pan

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

Sear and baste

Place the steak in the pan and sear, undisturbed, for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter, crushed garlic and thyme to the pan. Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steak repeatedly (baste) for another 2–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time +1–2 minutes per side for medium or well-done.

Rest steak

Transfer the steak to a cutting board and let rest for 5–7 minutes loosely tented with foil. Resting allows juices to redistribute.

Cook potatoes

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil. Reduce to a simmer and cook until potatoes are very tender when pierced, 12–15 minutes. Drain thoroughly.

Mash and mix

Return drained potatoes to the pot off heat. Add 3 tablespoons unsalted butter, 1 tablespoon whole milk, 1/2 cup shredded cheddar, and 2 tablespoons sour cream. Mash until mostly smooth but still slightly textured for good bite. Stir in crumbled bacon and sliced green onions. Season with 1/2 teaspoon black pepper and salt to taste.

Crisp the mashed potatoes

Heat 2 teaspoons olive oil in a nonstick or stainless skillet over medium-high heat. Add the mashed potato portion in a compact round (or use a ring mold) and press down firmly to form a 1-inch thick cake. Cook undisturbed 3–4 minutes until golden and crisp on the bottom. Flip carefully in two halves or invert onto a plate then slide back to brown the other side 2–3 minutes. Transfer to plate and keep warm.

Prepare vegetables

Trim and prepare 1 cup of seasonal vegetables. If using asparagus or broccolini, trim woody ends; if using baby carrots, peel if desired.

Roast or sauté

Option A - Roast: Toss vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet and roast in a 425°F (220°C) oven for 8–12 minutes until tender-crisp and lightly browned. Option B - Sauté: Heat 1 tablespoon olive oil in a skillet over medium-high heat, add vegetables and cook 5–7 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper.

Finish

If desired, squeeze a little lemon over the vegetables just before serving to brighten flavors.

Slice the rested steak against the grain into 3/4-inch slices. Place the crispy loaded mashed potato cake alongside the steak slices and arrange the seasonal vegetables on the plate.

Optional: top the steak with a pat of compound butter or serve with steak sauce on the side. Serve immediately.