Beef Recipe

Prepare the beef

Trim any large pieces of fat from the steak and pat the beef dry with paper towels. If the steak is thick (over 1 inch), score lightly or slice into 1/2–3/4 inch thick pieces across the grain for quicker cooking and easier serving.

Make the marinade

In a shallow bowl or zip-top bag combine soy sauce, Worcestershire sauce, olive oil, brown sugar, smoked paprika, red pepper flakes, freshly ground black pepper, and kosher salt. Mince the garlic and add it to the mixture; stir or shake to combine.

Add the beef to the marinade, pressing it so the liquid coats the meat. Marinate at room temperature for 20–30 minutes or in the refrigerator for up to 2 hours. Remove from refrigerator 20 minutes before cooking to come toward room temperature if marinated longer.

Heat the pan

Place a heavy skillet (cast iron preferred) over high heat. Add the vegetable oil and heat until shimmering and just beginning to smoke.

Sear the beef

Remove beef from marinade and let excess drip off. Place steak in the hot skillet and sear without moving: 2–3 minutes per side for medium-rare (depending on thickness). For slices, sear 1–2 minutes per side. Use tongs to sear edges briefly if there is fat. Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare.

Rest the steak

Transfer the seared beef to a cutting board, tent loosely with foil, and rest for 5–10 minutes to allow juices to redistribute.

Prepare pan sauce

With skillet still over medium heat, add 1 tablespoon butter and minced shallot. Cook, stirring, for 1–2 minutes until fragrant and softened but not browned. Pour in red wine (if using) to deglaze the pan, scraping up browned bits, and let reduce for 1–2 minutes.

Add beef broth and bring to a simmer. Reduce the liquid by about one-third, 2–3 minutes. Stir in the remaining tablespoon of butter and lemon juice until the sauce is glossy. Taste and adjust seasoning with a pinch of salt and pepper as needed.

Slice the rested steak thinly against the grain. Spoon the pan sauce over the sliced beef, sprinkle with chopped fresh parsley, and serve immediately. Offer optional steak or hot sauce on the side.