Steak Night Recipe

Bring steaks to temperature

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat them dry thoroughly with paper towels — a dry surface sears better.

Season

Generously season both sides of each steak with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat until very hot (2–4 minutes). The pan should be smoking lightly when ready.

Sear steaks

Add 2 tablespoons olive oil to the hot pan and swirl. Carefully place steaks into the pan without crowding (work in two batches if needed). Sear undisturbed 2.5–4 minutes per side for medium-rare depending on thickness (adjust time for thinner/thicker cuts).

Baste with butter and aromatics

When you flip the steaks, add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatic juices for 1–2 minutes to build flavor and finish cooking.

Check doneness & rest

Use an instant-read thermometer: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remove steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to let juices redistribute before slicing.

After removing the steaks, lower heat to medium and add the finely chopped shallot to the skillet. Sauté 1–2 minutes until softened and translucent, scraping up browned bits from the pan with a wooden spoon.

Pour in 1 cup red wine or beef stock to deglaze the pan, stirring and scraping to lift the fond. Cook until reduced by about half, 3–5 minutes.

Whisk in 1 teaspoon Dijon mustard, then remove the pan from heat and whisk in the 2 tablespoons cold cubed butter a few pieces at a time to emulsify and thicken the sauce. Taste and season with a pinch of salt and pepper if needed.

Spoon the sauce over rested steaks just before serving.

Slice steaks against the grain into 1/4–1/2-inch slices if desired. Arrange on warmed plates.

Sprinkle chopped parsley over the steaks and serve with lemon wedges and the pan sauce on the side.