Steak And Cheddar Recipe

Bring steak to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Season steak

Pat the steak dry with paper towels. Liberally season both sides with kosher salt and freshly ground black pepper, pressing the seasonings into the meat so they adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over medium-high heat and let it get very hot, about 4–5 minutes. Add 1 tablespoon olive oil and swirl to coat; oil should shimmer and just begin to smoke.

Sear steak

Add the steak to the hot pan. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes for medium-rare (adjust time for thickness and desired doneness).

Baste and flavor

Reduce heat to medium. Add 1 tablespoon butter, smashed garlic cloves and thyme/rosemary to the pan. Tilt the pan slightly, spoon the melted butter and aromatics over the steak repeatedly for 1–2 minutes to infuse flavor and finish cooking.

Check doneness

Use an instant-read thermometer: 125–128°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove the steak from the pan 5°F below target as it will carryover cook.

Rest steak

Transfer the steak to a cutting board and loosely tent with foil. Let rest 6–10 minutes to allow juices to redistribute.

Prepare cheddar mixture

While the steak rests (or up to 30 minutes ahead), combine the grated sharp cheddar, mayonnaise, Dijon mustard, Worcestershire sauce, freshly ground pepper, and chopped chives in a small bowl. Mix until a spreadable, slightly fluffy paste forms. Taste and add lemon juice if you want brighter flavor.

Assemble on steak

After the steak has rested, slice it against the grain into 1/4–1/2-inch thick slices. Spoon or spread about 1–2 tablespoons of the cheddar mixture over each slice, or pile it on top of the whole steak if serving family-style.

Melt topping (optional)

If you prefer the cheddar warm and slightly melted, return the sliced steak (or whole steak with topping) to the warm skillet off direct high heat for 30–60 seconds, or place briefly under a preheated broiler for 30–60 seconds until the cheese softens but does not burn. Watch closely.

Season and garnish

Sprinkle a small pinch of coarse sea salt over the topped steak slices and a grind of black pepper. Scatter extra chopped chives if using.

Serve

Transfer to plates and serve immediately with your choice of sides (roasted potatoes, salad, or vegetables).