Steak Rafood Recipe

Prep steaks

Remove steaks from the refrigerator 30–45 minutes before cooking to bring them to room temperature. Pat both sides dry with paper towels.

Make the marinade: in a shallow bowl or plate combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, minced garlic, 1 tsp black pepper, 1 tsp kosher salt and 1 tsp smoked paprika. Stir to combine.

Coat steaks evenly with the marinade on both sides. Let rest at room temperature for 20–30 minutes to absorb flavors (or refrigerate up to 2 hours if preparing ahead; bring back to room temperature before cooking).

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 5 minutes. Wipe any excess marinade from the steaks so they sear rather than steam.

Add 1 tbs neutral oil to the pan and swirl to coat. Place steaks in the pan, leaving space between them. Sear without moving: about 3–4 minutes per side for medium-rare on 1-inch steaks (adjust time for thickness).

During the last 90 seconds of cooking, add 1 tbs extra butter to the pan and tilt the pan; baste steaks with the melted butter using a spoon to enrich flavor and encourage a golden crust.

Check doneness with an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Transfer steaks to a cutting board and loosely tent with foil to rest for 5–10 minutes while you make the pan sauce.

Keep the skillet over medium heat. If there is an excessive amount of fat in the pan, spoon off all but about 1 tablespoon. Add 1 tbs unsalted butter to the pan and melt.

Add the minced shallot and 1 minced garlic clove to the butter and sauté until softened and translucent, about 1–2 minutes, stirring so they don’t brown.

Pour in 1 cup dry red wine (or beef stock if you prefer no alcohol). Using a wooden spoon, scrape up any browned bits (fond) from the bottom of the pan — these add deep flavor. Simmer until the liquid has reduced by about half, roughly 4–6 minutes.

Whisk in 1 tsp Dijon mustard and 2 tbs heavy cream until the sauce is smooth. Continue simmering 1–2 minutes to thicken slightly.

Off the heat, whisk in the remaining 2 tbs unsalted butter, one small piece at a time, to finish the sauce with a glossy, velvety texture. Stir in 1 tsp fresh thyme leaves and 1 tbs chopped parsley. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper as needed.

Slice the rested steaks against the grain into 1/4–1/2-inch slices. Arrange on a warm platter or individual plates.

Spoon the pan sauce generously over the sliced steak. If desired, squeeze a lemon wedge lightly over the steak for a bright finish.

Garnish with remaining chopped parsley and serve immediately.