Pub Steak Recipe

Season steaks

Pat steaks dry with paper towels. Evenly sprinkle 3/4 tsp kosher salt and 1/2 tsp black pepper on each side of each 7 oz bistro filet (adjust salt depending on preference). Let rest at room temperature for 20–30 minutes while preparing other components.

Pan-sear and baste

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbs neutral oil. When oil shimmers, add steaks and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and add 2 tbs butter, crushed garlic cloves and thyme sprigs to the pan. Tilt pan and spoon melted butter and aromatics over the steaks (baste) for 2–3 more minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness. Transfer steaks to a cutting board and tent loosely with foil to rest 5–7 minutes before slicing.

While steaks rest, combine 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tbs finely chopped chipotle in adobo, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tbs fresh lime juice, 1 tsp honey, 1/2 tsp hot sauce (optional), and 1/4 tsp salt in a small bowl. Whisk until smooth and taste-adjust for heat and acidity. Refrigerate until ready to serve.

Prep potatoes

Cut the 2 medium russet potatoes into 1/4–1/2 inch sticks. Place fries in a bowl of cold water and soak 20–30 minutes to remove surface starch. Drain and pat thoroughly dry with towels.

Coat and fry

In a large bowl whisk together 2 tbs flour, 1 tsp cornstarch, 1 tsp salt and 1/2 tsp black pepper. Toss the dried fries with the dry mixture to coat. Heat 1 cup vegetable oil in a heavy skillet or deep pot to 325°F (moderate fry). Fry potatoes in batches 3–4 minutes until pale and slightly tender but not browned. Remove to a paper towel–lined tray. Raise oil temperature to 375°F. Lightly toss the par-fried potatoes with 1/2 cup cold beer (this creates a light exterior crisp). Fry again in batches at 375°F until golden and crispy, about 2–3 minutes. Drain on paper towels and season with a pinch more salt while hot.

Prepare onions

Slice the medium yellow onion into 1/8–1/4 inch rings and separate into individual rings. Soak the rings in 1/2 cup buttermilk for 10 minutes to tenderize and help coating adhere.

Batter and fry

Combine 3/4 cup all-purpose flour, 1/2 tsp salt and 1/4 tsp paprika in a shallow bowl. Heat 1 cup vegetable oil in a skillet to 350°F (or medium-high until shimmering). Dredge soaked onion rings in the flour mixture, shaking off excess, and fry in batches 2–3 minutes until golden brown and crisp. Remove to paper towels to drain and lightly salt while hot.

In a small bowl whisk together 1 tbs red wine vinegar, 1 tbs extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Toss dressing with 4 cups mixed salad greens, 1/2 cup halved cherry tomatoes and 1/4 cup thinly sliced cucumber just before serving.

Slice rested steaks against the grain into 1/2-inch slices. Plate a portion of brew fries alongside each steak. Spoon 1–2 tbs of the spicy Southwest steak sauce over the sliced steak and serve remaining sauce on the side. Top the steak with a small handful of crispy fried onions. Add a small mixed green salad to the plate. Garnish with a sprinkle of chopped fresh parsley and a lemon wedge. Serve immediately.