General Pinochet Recipe

Bring steak to room temperature

Remove the 6 oz dry-aged chuck steak from refrigeration 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove any surface moisture.

Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Make marrow butter

In a small bowl combine 1 tbsp softened beef marrow, 1 tbsp softened unsalted butter, 1/2 tsp minced fresh thyme, 1/4 tsp lemon zest, 1/8 tsp salt and a pinch (1/16 tsp) of freshly ground black pepper. Mash together with a fork until fully incorporated and smooth. Keep at cool room temperature while you cook the steak so it stays spreadable; briefly chill if it becomes too soft.

When steak is almost done resting, spoon the marrow butter over the hot steak to melt into a glaze (see final assembly).

Crisp the bacon

Heat a small skillet over medium heat. Add the applewood smoked bacon slice and cook until browned and crisp, about 3–4 minutes per side depending on thickness. Drain on paper towels and keep warm. If desired, cut into bite-size pieces after cooling slightly.

Make crispy shallots

Toss 1 tbsp thinly sliced shallots with 1 tsp flour to help them crisp. In a small frying pan, heat 2 tbsp neutral oil over medium-high heat until shimmering (about 350°F equivalent). Add the shallots in a single layer, fry, stirring gently, until golden-brown and crisp, about 1–2 minutes. Transfer to paper towels and season immediately with a light pinch of salt. Keep warm and crisp in a low oven (170°F) if not serving immediately.

Slice 1 oz Reblochon into thin 1/4-inch slices and keep at room temperature until assembly so it softens slightly for melting.

Reserve microgreens or chopped parsley for final garnish.

Prepare sauce base

In a small saucepan over medium heat, melt 1 tsp unsalted butter. Add 1/2 tbsp minced shallot and cook, stirring, until softened and translucent, about 1 minute.

Add 1 tsp lightly crushed green or mixed peppercorns and toast briefly for 15–20 seconds to release aroma.

Deglaze with 2 tbsp dry white wine or brandy. Allow alcohol to reduce by half, about 1–2 minutes.

Add 1/2 cup beef stock and simmer gently until reduced by about one third, 3–4 minutes. Stir in 2 tbsp heavy cream and continue to simmer until sauce coats the back of a spoon, about 1–2 minutes. Season with 1/8 tsp salt to taste. Remove from heat and whisk in 1 tsp cold unsalted butter to add sheen.

Keep sauce warm over the lowest heat or hold in a thermos until plating.

Sear the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot and almost smoking. Add a light film of high-smoke-point oil (not included above; use a teaspoon of neutral oil). Place the seasoned 6 oz chuck steak in the pan and sear without moving for 2 minutes to develop a deep crust.

Flip the steak and sear the second side for 1.5–2 minutes. For a 6 oz chuck steak about 1–1.25 inches thick, this should produce medium-rare to medium depending on starting temperature; adjust time +/-30–60 seconds for desired doneness. Use an instant-read thermometer: 125–130°F for rare-medium-rare, 135°F for medium.

Rest and melt Reblochon

Transfer the steak to a warm plate and loosely tent with foil. Let rest for 4–6 minutes. Meanwhile, set a slice of Reblochon on top of the steak during the last 1–2 minutes of resting so residual heat softens and slightly melts the cheese; alternatively, place under a low broiler for 20–30 seconds to melt if you prefer more melting.

Glaze and plate

Spoon the marrow butter (about 1 tbsp total) over the warmed, cheese-topped steak so it glosses the surface and melts into the meat. Arrange the crisp bacon pieces beside or atop the steak. Scatter crispy shallots over the cheese and bacon. Spoon 1–2 tbsp of warm peppercorn sauce alongside or lightly around the steak (do not drown the cheese). Garnish with microgreens or chopped parsley.

Serve immediately while hot. Suggested accompaniments: fingerling potatoes, pommes purée, or charred seasonal vegetables.