Steak Dinner Recipe

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels to remove excess moisture—this ensures a good sear.

Season

Rub both sides of each steak with 1 tablespoon olive oil. Evenly sprinkle kosher salt (about 1 tsp per side total), black pepper, and garlic powder on both faces. Press seasoning into the meat.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. The pan should be shimmering but not smoking excessively.

Sear steaks

Add 1 tablespoon olive oil to the pan and swirl. Place steaks in the pan, leaving space between them. Sear without moving 3–4 minutes for a medium-rare 1" steak (adjust 2–3 min for rare, 4–5 min for medium). Flip and add 2 tablespoons butter, smashed garlic, and herb sprigs to the pan.

Baste

Tilt the pan slightly and use a spoon to continuously baste the steaks with melted butter and pan juices for 1.5–3 minutes after flipping. This builds flavor and finishes cooking.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Rest 5–10 minutes before slicing so juices redistribute.

After removing steaks, keep the skillet over medium heat. Add the chopped shallot and sauté in the rendered fat for 1–2 minutes until translucent.

Pour in red wine (or 1 cup beef stock) to deglaze, scraping up brown bits from the pan with a wooden spoon. If using wine, reduce by about half, 2–3 minutes, then add 1 cup beef stock and simmer 3–5 minutes until sauce reduces and slightly thickens.

Whisk in Dijon mustard, then remove from heat and swirl in 1 tablespoon cold butter to emulsify the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Strain if desired and spoon over rested steaks.

Place potato cubes and 2 whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes and garlic well and return to the warm pot. Add 2 tablespoons butter and 1/2 cup milk or cream. Mash with a potato masher (or ricer for smoother texture) until creamy. Season with 3/4 tsp salt and 1/4 tsp black pepper, taste and adjust. Keep warm until serving.

Bring a medium pot of salted water to a boil. Add green beans and blanch 2 minutes, then immediately transfer to an ice bath to stop cooking and preserve color (optional). Drain and pat dry.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add green beans and sauté 3–5 minutes until crisp-tender, tossing to coat.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with a squeeze of lemon if desired and serve.