Steak Combo Recipe

Prepare steaks

Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels to remove surface moisture (this ensures a good sear).

Season both sides of the steaks evenly with kosher salt, freshly ground black pepper, and garlic powder. Press seasoning into the meat.

Heat a heavy cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat — it should shimmer and lightly smoke.

Place steaks in the pan, laying them away from you to avoid splatter. Sear undisturbed for 3–4 minutes to develop a deep brown crust (for 1" steaks). Flip and sear the other side for 3 minutes.

Reduce heat to medium. Add unsalted butter, thyme sprigs, and crushed garlic cloves to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics for 1–2 minutes to develop flavor and finish cooking to desired doneness (internal temps: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium).

Remove steaks to a cutting board and tent loosely with foil. Let rest for 8–10 minutes (resting allows juices to redistribute). Reserve pan with browned bits and butter drippings for the pan sauce.

While steaks rest, pour off any excess fat from the skillet, leaving about 1 tablespoon of fond and butter. Return pan to medium heat.

Add the minced shallot and sauté 1–2 minutes until softened and translucent, stirring to pick up browned bits from the pan.

If using red wine: pour 1 cup red wine into the pan to deglaze, scraping the browned bits with a wooden spoon. Bring to a simmer and reduce by about half (3–5 minutes). Then add 1 cup beef stock and simmer another 2–3 minutes to slightly reduce and concentrate flavor. If not using wine, simply add 1 cup beef stock and simmer 3–5 minutes to reduce slightly.

Whisk in Dijon mustard, then reduce heat to low. Off the heat, swirl in the cold cubed butter a piece at a time to emulsify the sauce and give it a glossy finish. Taste and season with salt and freshly ground black pepper as needed.

Stir in chopped parsley. Spoon the sauce over the rested steaks or serve on the side.

Roasted baby potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, chopped rosemary, salt and pepper. Spread on a baking sheet cut-side down and roast 20–25 minutes until golden and tender. Toss with 1 tablespoon butter just before serving.

Simple mixed green salad

In a bowl combine mixed greens and halved cherry tomatoes. Whisk together olive oil, balsamic vinegar, salt, and pepper; toss with the greens just before serving.