Kennedy's Steak Recipe

Bring to room temperature

Remove the 8 oz filet from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps even cooking.

Season

Season both sides of the filet generously with the kosher salt and freshly ground black pepper just before cooking.

Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy skillet (preferably cast iron) over high heat until smoking slightly. Add 1 tbs neutral oil to the pan. Place the filet in the hot pan and sear without moving for 2 minutes until a deep brown crust forms. Flip and sear the second side 1½–2 minutes.

Finish with butter and herbs

Reduce heat to medium. Add 1 tbs unsalted butter, the thyme sprigs and the smashed garlic clove to the pan. Tilt the pan and spoon the melted butter over the filet (baste) for 1–2 minutes. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125–128°F (51–53°C) for medium-rare, about 5–7 minutes depending on thickness. Remove from oven and rest the steak on a cutting board tented loosely with foil for 6–8 minutes; carryover will bring it to 130–135°F.

Slice or serve whole

Keep the steak whole or slice on the bias to serve. Spoon a little of the herb-butter from the pan over the steak before plating.

Prepare a small saucepan over very low heat. Add 6 tbs unsalted butter and the smashed garlic clove. Melt the butter slowly until it is completely liquid and warm but not simmering (target 150–160°F / 65–71°C).

Add the jumbo shrimp to the warm butter in a single layer. Poach gently for 2–3 minutes, turning once, until shrimp are opaque and just cooked through (internal temperature about 135–140°F / 57–60°C). Avoid boiling; keep temperature steady and low.

Use a slotted spoon to transfer shrimp to a plate. Stir 1 tsp lemon juice, 0.25 tsp salt and 1⁄8 tsp black pepper into the poaching butter, then spoon a little of it over the shrimp. Sprinkle chopped parsley on the shrimp. Keep warm until plating.

Gently warm 1 tbs unsalted butter in a small skillet over low heat. Add the picked Dungeness crab meat and warm for 1–2 minutes, tossing gently to coat without breaking up lumps.

Remove from heat and stir in 1⁄2 tsp lemon zest, 1 tsp snipped chives and 1⁄8 tsp salt. Keep the crab lightly warm; cover with foil if holding briefly.

Make the reduction

In a small saucepan combine 2 tbs white wine vinegar, 2 tbs dry white wine, 1 tbs minced shallot and 1 tbs chopped tarragon. Bring to a simmer over medium heat and reduce until about 1–2 tablespoons of liquid remain (this takes roughly 4–6 minutes). Strain the solids out and reserve the flavored reduction; allow to cool slightly.

Whisk yolks

Place 3 large egg yolks and the strained reduction in a heatproof bowl (or the top of a double boiler). Set over but not in simmering water (bain-marie) so the water is barely simmering. Whisk constantly until the yolks thicken and become pale and ribbon when the whisk is lifted (about 3–4 minutes). Keep the bowl warm but remove from direct heat if it gets too hot.

Emulsify with butter

With the yolk mixture warm and off heat, begin slowly drizzling the 8 tbs melted warm butter into the yolks while whisking constantly to create a thick, emulsified sauce. Start drop by drop, then a thin steady stream as it comes together. If sauce becomes too thick, whisk in 1–2 tbs warm water to adjust consistency.

Finish and season

Stir in the remaining 1 tbs chopped tarragon and 1 tsp chervil (if using). Season with 1⁄4 tsp salt and 1⁄8 tsp white pepper or a pinch of cayenne. Keep the béarnaise warm (not hot) until service, ideally in a thermos or over the bain-marie on the lowest heat, whisking occasionally.

Plate the rested filet in the center of a warm plate. Arrange the butter-poached shrimp on top or to the side of the filet. Spoon the warm Dungeness crab meat alongside or over the shrimp.

Spoon 2–3 tbs of warm béarnaise sauce over the steak and seafood (or serve additional sauce on the side). Garnish with lemon wedges and microgreens or extra chopped parsley. Serve immediately.