Festive Steak Recipe

Make garlic butter

In a small bowl, combine 3 tablespoons room-temperature butter, minced garlic, chopped parsley, lemon zest, 1/2 teaspoon black pepper and 1 teaspoon kosher salt. Mix until homogeneous. Shape into a small log using plastic wrap and chill while preparing other components.

Season steak

Bring the ribeye to room temperature for 20–30 minutes. Pat dry with paper towels. Season both sides generously with a light sprinkle of kosher salt (about 1/2 tsp total) and fresh ground pepper.

Sear and finish

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tablespoon neutral oil. When shimmering, add the steak and sear 2–3 minutes without moving to form a deep crust. Flip and sear the other side 2 minutes. Reduce heat to medium and add a teaspoon of butter; tilt pan and spoon melted butter over the steak for 30–60 seconds to baste. For medium-rare aim for an internal temp of 125–130°F (51–54°C). Remove steak to a cutting board, top with 1/2" slice of the prepared garlic butter, and tent loosely with foil to rest for 6–8 minutes (carryover will raise temp).

Preheat and prepare dish

Preheat oven to 375°F (190°C). Butter a small ovenproof gratin dish or ramekin with 1 teaspoon butter.

Assemble gratin

Combine heavy cream, milk, crushed garlic, 3/4 tsp salt, 1/4 tsp pepper and thyme in a bowl. Layer half of the thin potato slices in the dish, season lightly, sprinkle a little grated cheddar, then add remaining potato slices. Pour the cream mixture over the potatoes so it just reaches the top. Press gently to remove air pockets and finish by sprinkling the remaining cheddar on top.

Bake

Cover tightly with foil and bake 30 minutes. Remove foil and continue baking 15–20 minutes until potatoes are tender and top is golden and bubbly. If top browns too quickly, lower temp to 350°F. Remove from oven and allow to sit 5 minutes before serving.

Cook potatoes

Place peeled potato chunks in a pot, cover with cold water and add 1/2 tsp salt. Bring to a simmer and cook until tender, 15–18 minutes. Drain well.

Mash and finish

Return hot potatoes to the pot or pass through a ricer for the smoothest texture. Stir in 2 tbsp butter, warmed 1/4 cup milk or cream, 1/4 tsp smoked salt (or 1/4 tsp liquid smoke diluted into the milk), and a pinch (1/8 tsp) white pepper. Whip with a spoon or hand whisk until fluffy and smooth. Keep warm; if needed, hold over a very low heat, stirring occasionally.

Sear leek

Heat a sauté pan over medium-high. Brush leek halves with olive oil and season with 1/4 tsp salt. Place cut-side down in the hot pan and press with a spatula. Cook undisturbed 3–4 minutes until deeply browned/burnt at the contact point. Flip and add 1 tsp butter, basting for 30 seconds until tender but still holding shape. Remove and keep warm.

Prepare poaching liquid

In a shallow saucepan combine 3 cups water, 1/2 cup white wine (if using), 1 tsp sugar, 1/2 tsp salt and two thyme sprigs. Bring to a gentle simmer.

Poach vegetables

Add peeled baby onions and heritage carrots to the simmering liquid. Reduce heat so the liquid is barely simmering and poach until just tender—carrots about 6–8 minutes depending on size, onions 5–7 minutes. Test with a fork; they should be tender but not mushy. Remove vegetables with a slotted spoon into a bowl and add 1 tablespoon butter; toss to glaze and coat. Keep warm.

Reduce aromatics

In a small saucepan, heat 1 teaspoon olive oil over medium. Add the chopped shallot and crushed garlic and sauté until translucent and fragrant, about 2 minutes. Add 1 teaspoon tomato paste and cook 1 minute to deepen flavor.

Deglaze and reduce

Add 1/4 cup red wine to deglaze, scraping any browned bits. Reduce by half over medium heat. Add 1 cup beef stock, thyme sprig and bay leaf. Simmer gently until sauce reduces to about 3/4 cup and coats the back of a spoon, 10–12 minutes.

Finish jus

Remove thyme sprig and bay leaf. Swirl in 1 tablespoon cold butter off heat to give shine and body. Season with salt and pepper to taste. Keep warm; if needed, strain for a smooth sauce.

Slice the rested steak against the grain into 1/4" slices. Spoon a generous quenelle or circle of smoked pomme purée on the plate. Place a portion of the cheddar potato gratin beside it. Fan 3–4 slices of steak over or beside the purée.

Arrange poached carrots and baby onions, and one burnt leek half as garnish. Drizzle aromatic jus around and over the steak sparingly (about 2–3 tablespoons). Finish with a sprinkle of flaky salt and a small spoon of the remaining garlic butter on the steak if desired. Garnish with microgreens or chopped chives.