Cote Miami Recipe

Prepare steaks

Remove steaks from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels.

Make marinade

In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 2 tablespoons olive oil, minced garlic, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Whisk to combine.

Season steaks

Brush or rub the marinade all over both sides of the steaks. Let rest at room temperature for 30–45 minutes to absorb flavors. Reserve any excess marinade for basting (discard if it has been on raw meat for more than 30 minutes).

Preheat

Preheat a heavy cast-iron skillet or grill to very high heat (around 500°F / very hot). If using an oven-finish method, preheat oven to 400°F and heat skillet on stovetop until smoking hot.

Sear steaks

Lightly oil the skillet or grill grates. Place steaks on the hot surface and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Finish to temperature

For medium-rare (about 130°F), continue cooking in the skillet or transfer skillet to the 400°F oven for 3–5 minutes depending on thickness. Use an instant-read thermometer: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium.

Rest and finish with herb butter

Transfer steaks to a warm plate and rest 6–8 minutes. While resting, top each steak with 2 tablespoons of the prepared herb butter so it melts over the steak.

Make herb butter

In a small bowl combine 4 tablespoons softened unsalted butter, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh parsley, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Mash with a fork until fully mixed and smooth.

Spoon or portion 2 tablespoons of the herb butter onto each finished steak just before serving so it melts and flavors the meat.

Cook potatoes

Place cubed potatoes and 2 whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Heat dairy

While potatoes cook, warm 1/2 cup whole milk and 2 tablespoons butter in a small saucepan until butter melts and liquid is hot but not boiling.

Mash

Drain potatoes and garlic well and return to the pot. Mash with a potato masher or ricer until mostly smooth. Add warm milk mixture and 2 tablespoons sour cream (if using). Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Adjust seasoning to taste.

Finish and garnish

Whisk or beat briefly for extra creaminess if desired. Transfer to a serving bowl and sprinkle with sliced chives.

Blanch (optional for tender stalks)

Bring a medium pot of salted water to a boil. Add broccolini and blanch 30–45 seconds until bright green, then immediately transfer to an ice bath. Drain and pat dry. (Skip blanching if you prefer very crisp charred broccolini.)

Char

Heat a large skillet or grill pan over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Add broccolini in a single layer and cook, turning occasionally, until stems are charred in spots and tender-crisp, about 4–6 minutes.

Flavor and serve

During the last minute add 1 clove minced garlic and 1/4 teaspoon crushed red pepper flakes (if using) and toss. Season with 1/2 teaspoon salt. Serve with lemon wedges to squeeze over the broccolini.

Plate one steak per person with a generous scoop of garlic mashed potatoes and a portion of charred broccolini. Spoon any resting juices from the steak onto the plate and ensure the herb butter has melted over the steak. Serve immediately with extra lemon wedges on the side.