Steak & Boursin Recipe

Preheat the oven to 425°F (220°C). Toss halved potatoes with 2 tbs olive oil, rosemary, garlic powder, ½ tsp salt and ¼ tsp pepper until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast for 25–30 minutes, turning once halfway, until golden and tender. Keep warm in the oven on low (200°F/95°C) if other components are not ready.

While potatoes roast, heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium heat. Add the sliced onions and 1 tsp salt; stir to coat.

Cook onions, stirring occasionally, for 20–30 minutes. After 10 minutes add 1 tsp sugar to encourage browning. Lower heat if they start to burn; continue until deep golden and jammy.

Stir in 1 tbs balsamic vinegar at the end and cook another 1–2 minutes. Remove from heat and keep warm.

Combine 3 tbs balsamic vinegar and 1 tsp brown sugar or honey in a small saucepan. Bring to a gentle simmer over medium-low heat.

Reduce until syrupy and coats the back of a spoon, about 6–8 minutes. Remove from heat and let cool slightly; it will thicken more as it cools.

Pat steaks dry with paper towels. Generously season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Heat a large cast-iron skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Place steaks in the hot pan and sear undisturbed: 3–4 minutes per side for medium-rare (times vary with thickness). During the last minute of cooking, add 2 tbs butter, smashed garlic cloves and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks (basting) to build flavor.

Transfer steaks to a cutting board and rest for 5–7 minutes loosely tented with foil to allow juices to redistribute.

While steaks rest, brush baguette slices lightly with 1 tsp olive oil and place on a baking sheet. Toast in the oven at 425°F (with potatoes if still hot) for 5–7 minutes until edges are crisp and lightly golden.

Spread each toasted baguette slice with about ½ oz (roughly 1 tbs) Boursin. Sprinkle with a little chopped chive and a pinch of lemon zest to brighten the cheese.

Thinly slice the rested steaks against the grain. Arrange slices on plates or a serving board.

Top the steak slices with a spoonful of caramelized onions and a smear or dollop of Boursin alongside (or on top) as desired.

Drizzle the balsamic reduction lightly over the steak and onions (and a little on the baguette if desired).

Serve with roasted potatoes and Boursin-topped baguette slices. Garnish the potatoes and plate with chopped parsley.