Name: Sterling Markets MARKET STEAKCHCDCEO Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 lb boneless ribeye or New York strip steak; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.25 tsp garlic powder; 1 tbs olive oil; 2 tbs unsalted butter, softened; 1 tsp fresh parsley, finely chopped; 1 tsp fresh chives, finely chopped; 0.5 tsp lemon zest; 0.125 tsp salt; 1 tbs unsalted butter; 1 each shallot, minced; 1 clove garlic, minced; 0.5 cup dry red wine or beef stock; 0.25 cup beef stock (if using wine; otherwise use extra); 1 tsp Dijon mustard; 0.5 tsp fresh thyme leaves; 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cup microgreens or parsley for garnish; 1 each lemon wedge

Method

Steak and seasoning

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels to remove surface moisture.

Season

Rub olive oil evenly over both sides of the steak. Sprinkle kosher salt, black pepper and garlic powder over both sides and gently press the seasonings into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 5 minutes until very hot. Add a thin film of neutral oil if needed (not included above) to coat the pan.

Sear the steak

When the pan is smoking lightly, add the steak. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). Adjust time ±1–2 minutes for thickness and desired doneness.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 5–10 minutes so juices redistribute. While resting, proceed to make pan sauce and compound butter.

Compound butter (optional finishing)

Combine softened butter, chopped parsley, chives, lemon zest and 1/8 tsp salt in a small bowl. Mix until smooth and uniform. Form into a small log or spoon into plastic wrap and chill briefly to firm if necessary. Slice a pat to top the steak when serving.

Sauce (pan sauce)

Deglaze pan

After removing steak, reduce heat to medium-low and add 1 tablespoon butter to the hot skillet. Add minced shallot and sauté 30–45 seconds until softened. Add minced garlic and cook 10–15 seconds until fragrant. Pour in 1/2 cup dry red wine (or 1/2 cup beef stock if you prefer no alcohol) and scrape up browned bits from the pan with a wooden spoon.

Reduce and finish

Let the liquid reduce by about half (2–3 minutes). Add 1/4 cup beef stock (or additional stock if you used stock initially), Dijon mustard, thyme, 1/4 tsp salt and 1/8 tsp black pepper. Stir and let simmer 1–2 minutes. Turn off heat and swirl in 1 tablespoon cold butter to emulsify the sauce and create a glossy finish.

Taste and adjust seasoning with more salt or pepper if needed. Spoon sauce over sliced steak or serve alongside.

Serving (optional)

Slice steak across the grain into 1/4–1/2 inch slices. Arrange on a warmed plate, top each portion with a slice of compound butter so it melts over the hot meat, spoon pan sauce around or over the steak, garnish with microgreens or parsley and serve with a lemon wedge on the side.

Market Steakchcdceo Recipe