Depot Steak Recipe

Prepare steaks

Remove steaks from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to ensure even cooking.

Make marinade

In a bowl combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 3 minced garlic cloves, 1 tbs chopped rosemary, 1 tsp brown sugar, 1 tsp freshly ground black pepper and 2 tsp kosher salt. Whisk until combined.

Marinate

Place steaks in a shallow dish or large resealable bag and pour marinade over them. Turn to coat thoroughly. Marinate in the refrigerator for 30 minutes to 2 hours. If short on time, 30 minutes will still impart flavor. Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature and blot off excess marinade with paper towel (leave some of the herb/garlic pieces on for flavor).

Preheat pan or grill

Heat a heavy cast-iron skillet or grill to high heat until smoking hot (about 5–7 minutes for a cast-iron pan). If using a pan, add 1 tbs olive oil and heat until shimmering just before adding the steak.

Sear steaks

Season both sides lightly with additional salt if needed. Place steaks in the hot pan or on the grill. For 1–1¼ inch steaks: sear 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for thickness and desired doneness. Do not move steaks while searing to develop a deep crust. On the last 30–60 seconds of cooking, tilt the pan and spoon hot oil over the steaks (baste) or add a knob of butter to the pan.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute. This also finishes carryover cooking.

While steaks rest, prepare compound butter. In a small bowl combine 4 tbs softened unsalted butter, 1 tbs finely chopped parsley, 1 tsp lemon zest, 1 minced garlic clove and 1 tsp salt. Mix thoroughly, then shape into a log on plastic wrap and chill briefly to firm, or simply spoon a pat onto the steaks when serving.

After removing steaks from the pan, lower heat to medium and add 1 tbs butter. Add 1 finely minced shallot and sauté 1–2 minutes until translucent.

Deglaze the pan with 1 dl red wine (or 1 dl beef stock if avoiding alcohol), scraping up browned bits with a wooden spoon. If using wine, reduce by half then add 0.5 dl beef stock to balance. Stir in 0.5 tsp Dijon mustard and 1 tsp fresh thyme leaves. Simmer 2–3 minutes until sauce is slightly reduced and glossy. Taste and season with salt and pepper.

Strain sauce if desired and spoon a little over each rested steak just before serving.