Bistro Steak Recipe

Bring steak to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture.

Season steak

Brush both sides lightly with 2 tbsp olive oil. Evenly rub 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder onto both sides and the edges.

Preheat pan and sear

Place a heavy skillet (cast-iron preferred) over high heat until very hot, about 5 minutes. When skillet is smoking lightly, add 1 tsp olive oil and place steaks into pan. Sear without moving for 2–3 minutes to develop a dark brown crust.

Flip and finish

Flip steaks and sear the other side 2–3 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, cook 3–4 minutes per side (135°F / 57°C). If steaks are thick (>1.5 in), reduce heat to medium and cook additional 2–4 minutes or finish in a 400°F (200°C) oven for 4–6 minutes until desired doneness.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes. While resting, reserve pan with fond for the pan sauce.

While steaks rest, make compound butter. In a small bowl combine 4 tbsp room-temperature butter, 1 tbsp finely chopped parsley, 1 tsp chopped chives, 1 tsp lemon zest, 1 tsp sea salt and 1 tsp freshly ground pepper. Mix until uniform, shape into a log on plastic wrap and chill briefly if you want firm slices. Slice into rounds to top steaks before serving.

Deglaze pan

Return skillet used for steaks to medium heat (wipe out excess oil leaving browned bits). Add 2 tbsp butter and 1 finely minced shallot; sauté 1–2 minutes until softened. Add 1 minced garlic clove and cook 30 seconds more.

Add liquids

Pour in 1 cup red wine, scraping the bottom of the pan to loosen browned bits. Cook over medium-high heat until wine is reduced by about half, about 3–5 minutes.

Finish sauce

Add 1 cup beef stock, 1 tsp Dijon mustard and 2 sprigs fresh thyme. Simmer until sauce thickens slightly and coats the back of a spoon, about 6–8 minutes. Remove thyme sprigs. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp pepper.

Mount with butter

Off the heat, whisk in 1 tbsp cold butter (reserve 1 tbsp if needed) to give the sauce a glossy finish. If sauce is too thin, simmer a minute longer; if too thick, add a tablespoon of stock.

Slice steaks against the grain or serve whole. Spoon pan sauce over steaks, top each with a round of compound butter (if using) so it melts over the meat. Sprinkle with a pinch (about 1/2 tsp combined) of coarse sea salt and garnish with thyme or parsley sprigs. Serve immediately.