Quality Beef Recipe

Trim and room temperature

Remove the beef from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat the beef dry with paper towels and trim any excessive silver skin or large fat caps, leaving a thin layer for flavor.

Prepare marinade

In a small bowl combine the minced garlic, chopped rosemary, olive oil, Worcestershire sauce, lemon juice, 1 tablespoon kosher salt and 1 teaspoon black pepper. Stir well to create a loose paste.

Season beef

Rub the marinade evenly over the entire surface of the beef, pressing it into the meat. Cover loosely and let rest at room temperature for 30–45 minutes to allow flavors to penetrate. If you prefer, refrigerate up to 4 hours and bring to room temperature before cooking.

Preheat and sear

Preheat oven to 180°C (350°F). Heat a large, heavy skillet (cast iron preferred) over high heat until very hot. Add the neutral oil and swirl to coat. Place the beef in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Rotate and sear each side (including edges) for 2–3 minutes more to develop even color.

Add butter and aromatics

Reduce heat to medium-high. Add 2 tablespoons unsalted butter and the finely chopped shallot to the pan. Tilt the pan and spoon the melted butter, shallot, and any pan juices over the beef repeatedly for about 1 minute to baste and build flavor.

Roast to temperature

Transfer the skillet to the preheated oven (or move the beef to a roasting pan if your skillet is not oven-safe). Roast until the internal temperature reaches your desired doneness measured with an instant-read thermometer: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, or 60–63°C (140–145°F) for medium. For a 1.2 kg piece expect 18–30 minutes depending on thickness—start checking at 15 minutes.

Rest the beef

Remove beef from oven and transfer to a cutting board. Tent loosely with foil and rest for 12–15 minutes. Resting redistributes juices and raises the internal temp 3–6°C (5–10°F).

Make pan sauce

While beef rests, return the skillet to medium heat (be careful if using a hot oven-safe pan). Add the remaining 1 tablespoon butter to the pan along with the chopped parsley and the remaining 1 teaspoon black pepper. Add the beef stock, scraping up any browned bits from the bottom with a wooden spoon. Let simmer 2–3 minutes until slightly reduced and glossy. Taste and adjust seasoning with optional coarse sea salt if needed.

Slice and serve

Slice the beef across the grain into 1 cm (approx.) thick slices. Arrange on a warmed platter, spoon the pan sauce over the slices, and sprinkle with remaining chopped parsley. Serve immediately.