Steak Combo For Two Recipe

Bring steaks to room temperature & season

Remove the two 7 oz top sirloin steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. In a small bowl mix kosher salt, coarse black pepper and garlic powder. Rub olive oil over both sides of each steak, then apply the seasoning mix evenly, pressing gently so it adheres.

Sear and finish

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking slightly. Add 1 tablespoon olive oil. Place steaks in the hot pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and add 2 tablespoons butter, smashed garlic cloves, and thyme sprigs. Tilt the pan and spoon melted butter over the steaks (basting) while cooking for another 2.5–3 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time 1–2 minutes per side for desired doneness. Remove steaks to a warm plate and rest 5–7 minutes before slicing or serving.

Prepare onion rings and batter

Separate onion into rings and keep the larger rings for frying. In a bowl whisk together flour, cornstarch, baking powder, paprika and 1 tsp salt. Gradually whisk in cold sparkling water until you have a smooth, slightly thick batter. Chill the batter in the refrigerator for 10 minutes while oil heats.

Fry onion rings

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Pat onion rings dry. Dredge rings briefly in a little extra flour if they’re damp (this helps batter adhere), then dip into the batter, letting excess drip off. Fry in batches 2–3 minutes until golden and crisp, turning once. Remove to a wire rack or paper towel-lined tray and season immediately with a light sprinkle of salt. Keep warm in a 200°F oven if needed until serving.

Prepare fries (option 1)

If choosing fries, soak cut russet potatoes in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch; drain and pat very dry. Toss fries with 1 tsp cornstarch, 0.5 tsp salt, 0.5 tsp paprika and 0.25 tsp garlic powder. For frying: heat oil to 325°F (160°C) and fry in batches 3–4 minutes until tender but pale; drain. Increase oil to 375°F (190°C) and fry again 1–2 minutes until golden and crisp. Drain on paper towels and season immediately. For oven method: toss with 1–2 tbs oil and spread on a baking sheet; roast at 425°F (220°C) for 25–30 minutes, turning once, until crisp.

Prepare house salad (option 2)

If choosing salad, combine mixed salad greens, halved cherry tomatoes and sliced cucumber in a bowl. Whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 0.5 tsp Dijon mustard and 0.5 tsp honey with a pinch of salt and pepper. Toss salad with dressing just before serving and finish with a squeeze of lemon if desired.

Quick baked beans (option 1)

Warm canned baked beans in a small saucepan over medium-low heat. Stir in 1 tbsp brown sugar and 1 tsp mustard. Add crumbled cooked bacon if using. Simmer gently 5–8 minutes until flavors meld. Taste and adjust seasoning. Garnish with sliced green onions.

Quick coleslaw (option 2)

For coleslaw, combine shredded cabbage and shredded carrots in a bowl. Whisk together mayonnaise, 1 tsp apple cider vinegar and 0.5 tsp sugar; season with salt and pepper to taste. Toss dressing with cabbage mixture until coated. Chill at least 10 minutes for flavors to marry before serving.

Make donut batter and fry

Whisk together 1 cup flour, 2 tbsp sugar, 1 tsp baking powder and 1/4 tsp salt. In a separate bowl beat the egg with 1/2 cup milk and 1 tbsp melted butter. Combine wet and dry ingredients until just mixed; do not overmix. Heat oil to 350°F (175°C) in a pot. Using a small scoop or piping bag, drop tablespoon-sized portions of batter into the oil and fry in batches 1.5–2 minutes per side, until puffed and golden. Remove with a slotted spoon and drain on paper towels.

Coat donuts

Combine 1/2 cup granulated sugar and 1 tsp ground cinnamon in a shallow bowl. While donuts are still warm, toss them in the cinnamon sugar to coat evenly. Keep warm until serving.

Make English toffee dipping sauce

In a small saucepan over medium heat, melt 2 tbsp butter with 1/2 cup brown sugar until it bubbles. Carefully stir in 1/4 cup heavy cream and simmer 1–2 minutes until smooth and slightly thickened. Remove from heat and stir in 1/2 tsp vanilla and a pinch of sea salt. Cool slightly before serving in a small ramekin for dipping.

Plate: place one rested steak per person. Add two crispy onion rings atop or beside each steak. On the side add the chosen accompaniment: seasoned fries or house salad, and the second choice of baked beans or coleslaw. Garnish beans with green onion or sprinkle chopped parsley over the plate and serve a lemon wedge if desired.

Dessert: transfer the warm Shake 'n Share mini donuts to a small serving dish with the English toffee dipping sauce in a ramekin. Serve immediately so donuts are warm and sauce is dipping-ready.