Jul 14 2026
Restaurants›Rusty Pelican - Miami›The Steak Progressive Recipe

The Steak Progressive Recipe

Inspired by Rusty Pelican - Miami
Time2h
Serves4

Four Cuts of Premium Steak plated with Himalayan Pink Salt, Roasted Garlic Confit, Red Wine Shallot, Crushed Pink Peppercorn

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak Cuts

Seasoning and Condiments

Roasted Garlic Confit

Red Wine Shallot Sauce

Method

Preparation of Roasted Garlic Confit

  1. 1

    Prepare the Garlic

    Preheat the oven to 300°F (150°C). Cut the tops off the garlic bulbs to expose the cloves slightly.

  2. 2

    Roast the Garlic

    Place the garlic bulbs in a small baking dish, drizzle with olive oil, and sprinkle with fresh thyme. Cover with foil and roast for 45 minutes to 1 hour until the cloves are soft and golden.

  3. 3

    Cool and Preserve

    Allow the roasted garlic to cool, then squeeze the cloves out of their skins into a bowl. Mix with the remaining olive oil and store in a jar in the refrigerator.

Preparation of Red Wine Shallot Sauce

  1. 4

    Sauté Shallots

    In a saucepan over medium heat, melt the butter. Add the diced shallots and sauté until they become translucent, about 5 minutes.

  2. 5

    Add Wine

    Pour in the red wine and bring to a simmer. Cook for about 10-15 minutes until the sauce reduces by half and thickens.

  3. 6

    Finish the Sauce

    Remove from heat and set aside until ready to serve.

Cooking the Steaks

  1. 7

    Prepare the Steaks

    Take all four cuts of steak out of the refrigerator and allow them to come to room temperature for about 30 minutes. Preheat your grill or skillet to high heat.

  2. 8

    Season the Steaks

    Generously season both sides of each steak with Himalayan pink salt and crushed pink peppercorn.

  3. 9

    Cook the Steaks

    Place the steaks on the hot grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

  4. 10

    Rest the Steaks

    Once cooked to your liking, remove the steaks from the grill and let them rest for about 5 minutes before slicing.

Plating

  1. 11

    Slice and Arrange

    Slice each steak into thick strips and arrange them on a large platter.

  2. 12

    Drizzle and Serve

    Drizzle the roasted garlic confit over the steaks and spoon the red wine shallot sauce on top. Serve immediately.

More from Rusty Pelican - Miami