Beef Recipe

Bring to room temperature

Remove the steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry thoroughly with paper towels.

Season both sides of the steaks evenly with kosher salt, black pepper and garlic powder. Press the seasoning into the meat with your hands so it adheres.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl to coat.

Place the steaks in the skillet without crowding; you should hear a loud sizzle. Cook undisturbed for 3–4 minutes for medium-rare depending on thickness (about 1" thick). Flip and add the remaining 1 tablespoon olive oil, cooking for another 3–4 minutes. Adjust time for desired doneness (use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium).

During the last minute of cooking, add 1 tablespoon butter to the pan and spoon the melted butter over the steaks (baste) to enhance browning and flavor.

Transfer steaks to a plate and tent loosely with foil. Let rest 6–8 minutes so juices redistribute.

Keeping the skillet over medium heat (no need to wipe it out — the browned bits are flavor), add the remaining 1 tablespoon butter. Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Add the minced garlic and cook 20–30 seconds until fragrant, taking care not to burn it.

Pour in the red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about half, about 2–3 minutes. If not using wine, add an extra tablespoon beef stock and simmer similarly.

Stir in the beef stock, Dijon mustard, Worcestershire sauce and thyme. Simmer gently 1–2 minutes to meld flavors.

If you want a richer, slightly creamy sauce, stir in the heavy cream now and simmer 30–60 seconds until slightly thickened. Taste and season with the listed 1/4 tsp salt and 1/4 tsp black pepper, adjusting as needed.

If the sauce is too thin, simmer a little longer to reduce to desired consistency. If it becomes too thick, loosen with a teaspoon or two of stock.

Remove the pan from heat and stir in chopped parsley.

Slice steaks against the grain (if serving sliced) and arrange on warm plates. Spoon the pan sauce over the steaks or serve on the side.

Garnish with additional parsley and a lemon wedge if desired. Serve immediately.