Butcher's Steak Recipe

Bring to room temp & season

Remove the 8 oz bistro filet from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (about 1 tsp each as listed).

Sear the steak

Heat a heavy cast-iron skillet or stainless pan over high heat until very hot (2–3 minutes). Add 1 tbs neutral oil and swirl to coat. Place the filet in the pan—do not move—for 2½–3 minutes to form a deep brown crust.

Baste & finish

Flip the steak and reduce heat to medium-high. Add 2 tbs unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan and use a spoon to baste the melted butter over the top of the steak repeatedly for 2–3 minutes. Continue cooking until the steak reaches 125°F (51°C) for medium-rare, about 2–3 additional minutes depending on thickness. Adjust time for desired doneness.

Rest & top with compound butter

Transfer the steak to a cutting board and top with 2 tbs of Chef's compound butter. Tent loosely with foil and let rest for 6–8 minutes to redistribute juices.

Cook potatoes

Place 1 lb peeled and cubed Yukon Gold potatoes in a medium 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 fork-tender, about 12–15 minutes.

Warm milk & mash

While potatoes cook, warm 1 cup whole milk with 2 tbs unsalted butter in a small saucepan until butter melts and milk is hot but not boiling. Drain potatoes well and return to the pot. Mash with a potato masher or ricer until mostly smooth.

Finish with cheese

Stir the warm milk-butter mixture into the potatoes until smooth. Fold in 1 cup grated Monterey Jack cheese until melted and combined. Season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Keep warm until plating.

Soak onion

Place thinly sliced yellow onion in a bowl and cover with 1 cup buttermilk. Let soak 10 minutes to soften and help batter adhere.

Dredge

In a shallow dish combine 3 tbs all-purpose flour, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Drain onions from buttermilk (reserve liquid if desired for thinning) and toss onions in the flour mixture until well coated.

Fry crispy onions

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (or to 350°F if using a thermometer). Fry coated onion slices in batches, spreading them so they fry rather than steam. Fry 2–3 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined plate and immediately season lightly with a pinch of salt. Keep warm and crisp.

Prepare & roast or sauté

Toss 8 oz trimmed seasonal vegetables with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. For tender-crisp results: heat a skillet over medium-high heat and sauté vegetables 4–6 minutes until crisp-tender and lightly caramelized. Or roast on a baking sheet at 425°F (220°C) for 10–12 minutes. Finish with a squeeze of 1/4 lemon if using.

Spoon a generous portion (about 1 cup) of the Monterey Jack mashed potatoes onto the center-right of a warm plate. Place the rested filet partially on the potatoes or alongside. Spoon any resting juices from the cutting board over the steak and top with the softened Chef's compound butter previously added while resting (leave a little to melt over the steak).

Arrange the seasonal vegetables beside the mashed potatoes. Scatter a small handful of crispy onions over the steak and potatoes for texture. Sprinkle 1 tsp chopped fresh parsley and finish with a light dusting of 1/4 tsp coarse sea salt over the steak and vegetables.

Serve immediately while the steak is warm and the butter is melting into the meat.