40 Oz. Steak Recipe

Bring to room temperature and season

Remove the 40 oz steak from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature. Pat dry very well with paper towels. Generously season both sides and the edges with the kosher salt and then the coarsely ground black pepper; press seasoning into the meat.

Preheat oven and pan

Preheat oven to 400°F (200°C). Place a large cast-iron skillet or ovenproof heavy pan on the stove over medium-high heat for 5 minutes until very hot.

Sear the steak

Add the neutral oil to the hot pan and swirl to coat. Carefully place the steak in the pan and sear, undisturbed, for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. Sear the edges for 1–2 minutes to render any fat.

Finish in the oven and baste

Add the unsalted butter, smashed garlic, and herb sprigs to the pan and transfer to the preheated oven. Roast until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium — expect roughly 8–18 minutes depending on thickness. Halfway through, baste the steak by spooning melted butter and juices over the top.

Rest and slice

Remove steak from oven and transfer to a cutting board. Tent loosely with foil and rest 12–20 minutes to allow juices to redistribute. Sprinkle with finishing sea salt just before slicing. Slice against the grain into thick slices and serve family-style.

Preheat oven to 425°F (220°C). While the steak is coming to room temperature, toss the halved/quartered baby potatoes with olive oil, minced garlic, salt, and black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 25–30 minutes, turning once halfway, until tender and golden-brown and edges are crisp.

Remove from oven and immediately toss with grated Parmesan and chopped parsley. Keep warm while steak finishes and rests.

Bring a pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain and pat dry.

In a medium skillet over medium heat, warm the olive oil or butter. Add sliced garlic and cook 30–45 seconds until fragrant but not browned. Add blanched green beans, salt, and pepper and toss to coat; sauté 2–3 minutes until heated through and garlic has infused.

Finish with a squeeze of lemon if desired and transfer to a serving dish.

Place chopped romaine in a large bowl. Add Caesar dressing and toss gently to coat evenly (start with 3 tbs and add more to taste).

Add croutons and grated Parmesan, toss lightly again, then divide between two plates. Finish with a tiny squeeze of lemon if using.

In a medium bowl combine arugula and halved cherry tomatoes. Drizzle with extra-virgin olive oil and balsamic vinegar, season with salt and pepper, and toss gently. Divide between two plates.

Preheat oven to 325°F (160°C). Place chopped chocolate in a heatproof bowl.

In a small saucepan, warm the heavy cream and milk until just steaming (do not boil). Pour hot cream over the chopped chocolate and let sit 1 minute, then whisk until smooth and glossy. Stir in vanilla and a pinch of salt.

In a separate bowl, whisk the egg yolks with granulated sugar until pale. Temper the yolks by slowly whisking in a few tablespoons of the warm chocolate mixture, then whisk the yolk mixture back into the chocolate bowl until homogeneous.

Strain the custard through a fine sieve into a measuring cup. Divide evenly between two small ramekins. Place ramekins in a roasting pan and add hot water to the pan until it reaches halfway up the sides of the ramekins (water bath). Bake 22–30 minutes until edges are set but centers gently wobble.

Carefully remove ramekins from the water bath and cool to room temperature, then refrigerate at least 2 hours. Serve chilled.

In a small bowl, stir mascarpone with powdered sugar and lemon zest until smooth. If too thick, loosen with 1–2 tsp cream or milk.

Divide mascarpone between two small serving dishes. Top with mixed berries and a few extra berries for garnish. Serve chilled or at cool room temperature.

Arrange sliced steak on a large board or platter. Place the two sides and two salads on plates for each person. Sprinkle any remaining finishing salt and garnish with fresh herbs if desired. Serve the two desserts individually after the main course.

Estimated plating order: salads first (to start), main steak with both sides, then desserts. Enjoy.