General Pinochet Recipe
30-day dry aged 6oz chuck steak, marrow butter glaze, Reblochon cheese, applewood smoked bacon, crispy shallots, peppercorn sauce
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Ingredients
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Steak & Aging (finished product described; cooking uses the steak)
Marrow Butter Glaze
Reblochon & Assembly
Peppercorn Sauce
Finishing & Garnish
Method
Steak & Aging (finished product described; cooking uses the steak)
- 1
Bring steak to temperature & season
Remove the 6 oz 30‑day dry‑aged chuck steak from the refrigerator 45–60 minutes before cooking and keep loosely covered so it comes to near room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
- 2
Sear the steak
Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Place the steak in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium‑rare (internal temp ~125–130°F / 52–54°C). Adjust time ± for desired doneness. If thicker than 1 inch, reduce heat to medium after initial sear and cook 1–2 minutes longer per side.
- 3
Marrow Butter Glaze
- 4
Prepare marrow
If using raw marrow bone, roast at 425°F (220°C) for about 15 minutes until marrow is soft, then scoop out 1 oz of marrow. If using prepared marrow, measure 1 oz.
- 5
Make marrow butter
In a small bowl, combine the softened unsalted butter, scooped beef marrow, 1 tsp chopped thyme, 1 tbs very finely minced shallot, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp lemon juice. Whip with a fork until smooth and homogenous. Keep at room temperature for easy glazing.
- 6
Reblochon & Assembly
- 7
Warm and melt Reblochon
Preheat broiler or oven to high. Place thin slices of Reblochon (about 1–1.5 oz total) on a small ovenproof tray or cast‑iron skillet and warm under the broiler just until the cheese softens and begins to blister, about 1–2 minutes. Watch closely to avoid burning.
- 8
Prepare bacon and crispy shallots
Cook applewood smoked bacon in a skillet over medium heat until crisp. Drain on paper towels and roughly chop into bite‑size pieces. If making homemade crispy shallots: thinly slice 1–2 shallots and fry in neutral oil at medium‑high heat until golden and crisp, then drain and salt lightly. Alternatively use storebought crispy shallots.
- 9
Peppercorn Sauce
- 10
Crack peppercorns & sweat shallot
Crack 1 tsp black peppercorns coarsely (use mortar and pestle or heavy pan). In the same pan used to sear the steak, reduce heat to medium and add 1 tbs unsalted butter. Add 1 tbs finely minced shallot and cook until translucent, about 1–2 minutes, scraping up browned bits from the pan.
- 11
Deglaze and reduce
Add 2 tbs dry white wine or cognac to deglaze, scraping any fond from the pan. Allow the alcohol to reduce by half, about 1–2 minutes.
- 12
Finish the sauce
Add 1/2 cup beef stock and the cracked peppercorns. Simmer until slightly reduced, about 2–3 minutes. Stir in 2 tbs heavy cream and 1/2 tsp Dijon mustard. Simmer gently until the sauce coats the back of a spoon, about 1–2 minutes. Taste and season with 1/4 tsp salt if needed.
- 13
Strain (optional) & serve
If desired, strain the sauce for a smooth finish or leave whole for texture. Spoon the peppercorn sauce around or over the plated steak, taking care not to drown the Reblochon melt.