Chef Choice Prime Cut Steak Recipe

Bring steak to temperature & season

Remove the steak from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.

Preheat pan or grill

Preheat a cast-iron skillet or grill over high heat until very hot (skillet: smoking point; grill: 500°F/260°C).

Sear and finish

Add neutral oil to the hot skillet and place the steak in the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steak (baste) for 1–2 minutes. Continue cooking to desired doneness: about 3–4 minutes per side for medium-rare depending on thickness (use an instant-read thermometer: 125–130°F/52–54°C for medium-rare).

Rest

Transfer steak to a cutting board, tent loosely with foil, and rest 6–8 minutes before slicing to allow juices to redistribute.

Prepare potatoes

Using a box grater or mandoline set to a coarse setting, shred peeled russet potatoes. Rinse the shreds under cold water until water runs clear to remove excess starch. Drain thoroughly and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.

Form and fry

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Combine the drained potato shreds with melted butter, salt, and black pepper. Gather roughly 1 cup of shreds per portion into a loose nest (haystack) and carefully lower into the hot oil. Fry for 3–4 minutes until golden and crisp, turning once if needed. Remove and drain on a wire rack or paper towels. Keep warm in a low oven (200°F/95°C) while finishing other components.

Alternative oven method (if not deep frying)

Toss shredded potatoes with melted butter, salt and pepper, press into thin nests on a parchment-lined baking sheet, spray with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until crisp and browned.

Preheat grill or grill pan

Preheat a grill or heavy grill pan to high heat until smoking hot.

Season and grill

Toss broccolini with olive oil, kosher salt and black pepper. Place on the hot grill and cook 2–3 minutes per side until char marks appear and stems are tender-crisp. If stems are thick, blanch 1–2 minutes in boiling salted water first, then shock in ice water before grilling to ensure tenderness.

Finish

Squeeze the halved lemon over the broccolini just before serving.

Make chimichurri

Finely chop parsley, oregano and garlic (or pulse briefly in a food processor for a rustic texture). In a bowl combine the herbs and garlic with red wine vinegar, extra-virgin olive oil, red pepper flakes, salt and black pepper. Taste and adjust seasoning. Let rest at room temperature for at least 15 minutes to allow flavors to meld.

Plate

Place a hot potato haystack in the center of each plate. Slice the rested steak against the grain into 3/4-inch slices and fan over the haystack. Arrange chargrilled broccolini alongside.

Finish with chimichurri

Spoon 1–2 tablespoons of chimichurri over the steak and a little alongside for dipping. Garnish with microgreens or chopped parsley if desired and serve immediately.