Beef, H. Tender - Butcher's Cut Recipe

Trim and portion

Pat the beef dry with paper towels. Trim any silver skin or large excess fat, leaving a thin fat cap if present. If the butcher's cut is longer than 6–7 inches, cut into two portions for even cooking.

Apply dry seasoning

On both sides of the steak, evenly sprinkle the kosher salt, black pepper, and garlic powder. Press the seasoning gently into the meat so it adheres. Let the seasoned beef rest at room temperature for 20–30 minutes to allow the flavors to penetrate and to come closer to room temperature for even cooking.

Prepare quick marinade

In a small bowl, whisk together olive oil, soy sauce, Worcestershire sauce, and lemon juice. If using red pepper flakes, add them now. This thin marinade will both flavor and help with browning.

Sear the beef

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot—about 3–5 minutes. Add 1 tbs olive oil and swirl to coat. Place the steak in the pan and do not move it for 2–3 minutes to develop a deep brown crust. Flip and cook the second side 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time ±1-2 minutes per side for desired doneness or if steak is thicker than 1".

Baste and finish

Reduce heat to medium-low. Add the unsalted butter and fresh thyme to the pan alongside the steak. Tilt the pan and use a spoon to continuously spoon the melted butter and pan juices over the top of the steak (basting) for 1–2 minutes. During the last 30 seconds, brush the steak with the prepared marinade to add a glossy finish and extra flavor. If internal temperature target is reached, remove from heat.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–8 minutes to let juices redistribute. While resting, spoon any accumulated pan juices into the bowl with remaining marinade and mix to make a quick finishing sauce.

Slice the rested beef thinly across the grain into 1/4"–1/2" slices. Arrange slices on a warm plate, drizzle with the reserved pan-juices/marinade, sprinkle with chopped parsley, and serve with lemon wedges to squeeze over just before eating.