Beef, Center Cut Recipe

Bring to room temperature

Remove the center-cut beef steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. This promotes even cooking.

Pat the steak dry on all sides with paper towels. Dry surface ensures a good sear.

Brush both sides lightly with 1 tablespoon olive oil.

Season both sides generously with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp garlic powder. Press the seasoning into the meat so it adheres.

Preheat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–6 minutes. You should see faint smoke when it's ready.

Add the steak to the dry (or lightly oiled) skillet. For a 1-inch thick center-cut steak, cook without moving for about 3–4 minutes for a medium-rare sear. For 1.5-inch thickness, cook 4–5 minutes per side. Adjust time for desired doneness:

- Rare: 2.5–3 min per side (internal 120–125°F / 49–52°C) - Medium-rare: 3–4 min per side (130–135°F / 54–57°C) - Medium: 4–5 min per side (140–145°F / 60–63°C) - Medium-well: 5–6 min per side (150–155°F / 66–68°C)

If the steak is thicker than 1.25 inches and the exterior is well-browned but the interior needs more cooking, lower heat to medium and cook an additional 2–4 minutes, or finish in a preheated 400°F (200°C) oven until desired internal temperature is reached.

During the last minute of cooking, add 1 tablespoon unsalted butter to the pan and baste the steak by spooning melted butter over it repeatedly to build flavor and sheen.

Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and rest for 5–10 minutes. Resting allows juices to redistribute.

While the steak rests, keep the skillet over medium heat. If there's excessive fat, pour off all but about 1 tablespoon of fat.

Add 2 tablespoons butter to the pan. When bubbling, add the finely chopped shallot and sauté until softened and translucent, about 1–2 minutes.

Add the minced garlic and cook 20–30 seconds until fragrant, taking care not to burn.

Pour in 1/2 cup red wine (or beef stock if avoiding alcohol), scraping up browned bits from the bottom with a wooden spoon. Let the liquid simmer and reduce by about half, 2–4 minutes.

Stir in 1 teaspoon fresh thyme leaves and season the sauce with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning.

Remove from heat and swirl in 1 tablespoon butter to give the sauce gloss and body.

Slice the rested steak against the grain into 1/4–1/2-inch thick slices. Arrange on a warmed plate.

Spoon the pan sauce over the sliced steak or serve on the side. Sprinkle with chopped parsley and squeeze a lemon wedge over the meat if using.

Serve immediately.