Carneros Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels — dry surface gives better crust.

Season

Generously coat both sides and the edges of the steaks with olive oil, then sprinkle Kosher salt evenly across both faces (about 1 tbs per side for two steaks) and grind black pepper over each side.

Preheat pan and oven

Preheat a heavy cast-iron skillet over high heat for 5–7 minutes until very hot. If finishing in oven, preheat oven to 400°F (200°C).

Sear

Add 1 tbs olive oil to the hot pan and carefully place steaks in the pan away from you. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the fat/edge for 30–60 seconds to render.

Finish to temperature

For 1.25–1.5 in steaks: transfer skillet to preheated oven for 3–6 minutes to desired doneness (3–4 minutes for medium-rare, 5–6 for medium). Use an instant-read thermometer: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Alternatively, continue cooking on stove top over medium heat while basting for 2–4 minutes.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Resting will raise internal temp ~3–5°F.

Slice and serve

Slice steaks against the grain and plate. Top each steak with a generous slice (about 1 tbs) of the compound herb butter if using, allowing it to melt over the warm steak.

While steaks come to room temperature, place softened butter in a bowl. Add chopped rosemary, thyme, minced garlic, lemon zest, sea salt and pepper. Mix thoroughly until evenly combined. Shape into a log on plastic wrap and chill for 20–30 minutes to firm, or refrigerate longer. If you prefer, portion into tablespoon-size rounds to top steaks when serving.

Sweat shallot

After removing steaks from the skillet, keep the pan over medium heat. Add minced shallot and sauté 30–45 seconds in the rendered fat until translucent but not brown.

Deglaze and reduce

Deglaze the pan with 1 cup dry red wine (or 1 cup beef stock for lower acidity), scraping up browned bits with a wooden spoon. Reduce by half, about 3–5 minutes.

Add stock and reduce

If you used wine, add 1/2 cup beef stock and continue to reduce until slightly thickened, about 3 minutes. Add a sprig of thyme while reducing for aroma.

Finish sauce

Off the heat, swirl in the cold cubed butter one piece at a time to emulsify the sauce. Season with salt and pepper to taste. Strain if you prefer a smooth sauce. Spoon over sliced steaks.