Island Steak Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off the garlic head to expose the cloves. Place the head on a small piece of foil, drizzle with 1 teaspoon olive oil, season lightly with a pinch of salt, wrap the foil to form a pouch and roast for 30–35 minutes until cloves are soft and caramelized. Let cool slightly.

Make the herb butter

While garlic cools, place the softened unsalted butter in a small bowl. Squeeze the roasted garlic cloves from their skins into the butter (about 1–2 tablespoons of roasted garlic paste depending on head size). Add chopped parsley, chives, thyme, lemon zest, 1/4 tsp sea salt, and 1/8 tsp black pepper. Mix until uniform. Taste and adjust seasoning. Transfer butter to plastic wrap or parchment, form into a log if desired, and refrigerate briefly to firm (10–15 minutes) or keep at room temperature if using immediately.

Cook potatoes

Place peeled and cubed potatoes into a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Mash and finish

Return drained potatoes to the pot off the heat. Add 2 tablespoons butter and warmed 1/2 cup milk or cream. Mash to your desired texture (use a ricer or masher). Season with 1/2 tsp salt and 1/8 tsp pepper, taste, adjust. Keep warm until plating.

Prepare and roast vegetables

Preheat oven to 425°F (220°C) or use a hot skillet if preferred. Toss 12 oz seasonal vegetables with 1 tablespoon olive oil, 1/4 tsp sea salt, and 1/8 tsp pepper on a baking sheet in a single layer. Roast for 12–18 minutes (time depends on vegetable), turning once, until tender-crisp and lightly browned. If using asparagus or green beans, roast 10–12 minutes. Squeeze a lemon wedge over vegetables just before serving, if desired.

Dry rub and bring steak to room temperature

Pat the 12 oz steak dry with paper towels. In a small bowl combine 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme (or Italian seasoning), and 1/2 teaspoon brown sugar. Rub the steak all over with the dry rub, pressing gently so it adheres. Let the steak sit at room temperature for 20–30 minutes while you finish other components.

Sear the steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Place the steak in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For a 1–1 1/4 inch steak this will yield medium-rare; adjust time for thickness and desired doneness (use an instant-read thermometer: 125°F for rare, 130–135°F medium-rare, 140°F medium). If steak is thick and needs finishing, reduce heat to medium and cook an additional 2–6 minutes until target temperature.

Rest and top with herb butter

Transfer the steak to a cutting board and rest 5–7 minutes tented loosely with foil. While resting, slice a 1/2-inch thick round from the chilled herb butter log (about 1 tablespoon) and place on top of the hot steak so it melts. Optionally, spoon a little of any pan juices over the steak.

Plate and serve

On each plate, place a portion of mashed potatoes and a serving of roasted vegetables. Position the rested steak beside or on the potatoes, top with the roasted garlic & fresh herb butter. Serve immediately. Provide extra butter on the side if desired.