Angus Beef Recipe

1. Prepare steaks

Remove the Angus steaks from the refrigerator 45–60 minutes before cooking to allow them to come to room temperature. Pat both sides dry with paper towels. This ensures even cooking and a good sear.

2. In a small bowl, combine kosher salt, black pepper, and garlic powder. Rub the steaks all over with olive oil, then evenly coat both sides with the dry seasoning mix.

3. Brush both sides lightly with Worcestershire sauce and sprinkle the chopped rosemary and thyme over the steaks, pressing gently so the herbs adhere.

4. Preheat pan

Place a heavy skillet (cast iron preferred) over high heat. Heat until hot and just beginning to smoke, about 4–6 minutes. Meanwhile season the steaks again very lightly if needed.

5. Add 1 tablespoon olive oil to the skillet, swirl to coat. Carefully place the steaks in the pan, leaving space between them. Do not move the steaks for 2–3 minutes to develop a deep brown crust.

6. Flip steaks and cook the second side for 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, cook 3–4 minutes per side (135°F / 57°C). Adjust time based on steak thickness (assumes 1 to 1 1/4 inch).

7. During the last 2 minutes, reduce heat to medium-low and add 2 tablespoons unsalted butter to the pan along with the minced shallot. Tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and cooking juices until glossy and well-coated. Baste for about 1–2 minutes.

8. Transfer steaks to a cutting board and tent loosely with foil. Let rest 6–8 minutes to redistribute juices. While steaks rest, proceed to make the pan sauce.

9. With the skillet still over medium heat, drain any but not all fat, leaving about 1 tablespoon of fond and juices. Add the minced shallot (if not already sautéed) and cook 30–45 seconds until softened but not browned.

10. Carefully pour in the red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. If not using wine, skip to next step and add a little beef stock to loosen fond.

11. Add beef stock and bring to a simmer. Stir in Dijon mustard and the remaining 1 tablespoon unsalted butter. Simmer 3–4 minutes until the sauce reduces slightly and thickens to coat the back of a spoon. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper (adjust to taste).

12. Remove the pan from the heat and swirl in the final tablespoon of butter and chopped parsley to give the sauce shine and richness.

13. Slice the rested steaks against the grain into 1/2-inch slices. Spoon the warm sauce over the sliced Angus beef, garnish with microgreens or parsley and serve with lemon wedges on the side.