Stemple Creek Butcher's Steak Recipe

Prepare steak

Remove the steak from the refrigerator 30–45 minutes before cooking to bring it to room temperature. Pat dry thoroughly with paper towels. Generously season both sides with kosher salt and freshly ground black pepper; press to adhere.

Toast and crush Sichuan peppercorns

In a small dry skillet over medium heat, toast 2 tablespoons whole Sichuan peppercorns until fragrant, about 1–2 minutes; shake the pan constantly to avoid burning. Transfer to a mortar and pestle or spice grinder and coarsely crush (leave some larger pieces for texture). Reserve 1 teaspoon of the crushed peppercorns for the sauce.

Sear and cook steak

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 2 tablespoons neutral oil and swirl. Place the steak in the pan away from you and do not move for 2–3 minutes to develop a crust. Flip and sear the other side for 2–3 minutes. Reduce heat to medium and add 2 tablespoons unsalted butter, the crushed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter over the steak (baste) for 1–2 minutes. Cook to desired doneness (internal temp ~52°C/125°F for medium-rare). Total cook time will vary by steak thickness (about 6–8 minutes for 1–1.25" thick).

Rest steak

Transfer the steak to a cutting board and loosely tent with foil. Rest 8–10 minutes so juices redistribute. Reserve pan drippings for sauce.

Sauté shallot

While the steak rests, wipe out the skillet lightly leaving browned bits. Return to medium heat and add 1 teaspoon neutral oil if needed. Add the minced shallot and sauté until softened and translucent, about 1–2 minutes, scraping browned bits from the pan.

Flambé (optional) and deglaze

Carefully add 60 ml cognac or brandy to the hot pan to deglaze. If comfortable, tilt the pan away from you and ignite briefly to burn off alcohol (or simply let it bubble and reduce for 1–2 minutes). Scrape the bottom to release fond.

Build sauce

Add 120 ml beef or veal stock and bring to a simmer, reducing by about one-third (2–3 minutes). Stir in 60 ml heavy cream and 1 teaspoon Dijon mustard. Add 1 teaspoon of the coarsely crushed Sichuan peppercorns and 1 teaspoon coarsely cracked black pepper. Simmer gently until the sauce thickens to coat the back of a spoon, about 2–3 minutes.

Finish sauce

Off heat, whisk in 1 tablespoon cold cubed unsalted butter to mount the sauce until glossy. Taste and season with 1/2 teaspoon salt or to taste. Keep warm until plating.

Cook potatoes

Place 600 g potatoes in a medium pot and cover with cold water by 2 cm. Add 1 teaspoon kosher salt. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork, about 12–18 minutes depending on size. Drain and let cool slightly until manageable.

Prepare dressing

In a mixing bowl combine 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, 2 tablespoons neutral oil, 3 tablespoons mayonnaise, 2 tablespoons sour cream or Greek yogurt, 1 teaspoon Sichuan pepper oil (or chili oil), 1 teaspoon toasted sesame seeds, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and emulsified. Adjust seasoning to taste.

Assemble salad

If potatoes are whole, halve or quarter them so pieces are roughly bite-sized. While still slightly warm, gently fold the potatoes into the dressing so they absorb flavor. Add 2 tablespoons thinly sliced chives, green parts of 2 scallions (thinly sliced), and 2 tablespoons chopped cilantro if using. Taste and adjust acidity or salt, adding a splash more rice vinegar if you want brighter tang.

Chill briefly (optional)

For better melded flavors, refrigerate the potato salad for 20–30 minutes, then bring back to slightly chilled room temperature before serving. The tingly Sichuan notes will be more pronounced after resting.

Slice the rested steak across the grain into 1/2" slices. Arrange on warmed plates with a generous spoonful of Sichuan peppercorn au poivre sauce drizzled over or alongside. Serve the tingly potato salad to the side. Garnish potato salad with extra toasted sesame seeds and a light drizzle of Sichuan pepper oil if desired. Optionally sprinkle a few whole crushed Sichuan peppercorn pieces on the steak for texture and aroma.