Butcher’s Cut Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels — surface dryness ensures a good sear.

Season

Generously coat both sides of each steak with kosher salt, then press on the coarsely ground black pepper and sprinkle garlic powder evenly. Let rest 10 minutes so salt begins to penetrate.

Sear and finish

Preheat oven to 400°F (205°C). Heat a large cast-iron skillet over high heat until smoking hot. Add 2 tbs neutral oil and swirl. Place steaks in pan away from you and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add 2 tbs butter and tilt pan; baste steaks with butter for 30–45 seconds. Transfer skillet to preheated oven and roast until internal temperature reaches desired doneness (120°F/49°C for medium-rare, about 4–6 minutes depending on thickness). Remove steaks to a cutting board and tent loosely with foil; rest 8–10 minutes.

Make black garlic butter

While steaks rest, mash the black garlic cloves into a paste using a fork or microplane. In a small bowl, combine the mashed black garlic with 6 tbs room-temperature butter, lemon juice, chopped thyme and 1 tsp sea salt. Mix until smooth and taste; adjust salt or lemon as needed. Keep at room temperature so it’s soft for finishing the steaks.

Finish steaks

Slice steaks against the grain into thick slices. Spoon a generous dollop of black garlic butter over the warm slices so it melts into the meat. Sprinkle a pinch of flaky sea salt and additional freshly ground black pepper to taste. Garnish with microgreens or parsley if using.

Prep broccolini

Trim any tough ends. Pat dry so oil adheres and prevents steaming.

Char on stovetop

Heat a large heavy skillet or grill pan over medium-high heat until hot. Add 2 tbs olive oil and the broccolini in a single layer. Cook, turning occasionally, until stems are blistered and florets are charred in spots, 6–8 minutes. During last 1–2 minutes add crushed red pepper flakes, and season with 1 tsp sea salt and 1 tsp freshly ground black pepper.

Finish and serve

Squeeze half a lemon over the charred broccolini and toss briefly to coat. Transfer to a serving plate and keep warm until steak is ready.

Arrange sliced steak on a warm platter next to the charred broccolini. Spoon any juices from the resting board over the meat, top with remaining black garlic butter if desired, and finish with flaky sea salt. Serve with the remaining lemon half on the side.