Steak Night Recipe
6oz sirloin, coleslaw and your choice of side
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Ingredients
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Steak
Coleslaw
Choice of side — Garlic Mashed Potatoes (example)
Method
Steak
- 1
Bring steak to room temperature
Remove the 6 oz sirloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps even cooking.
- 2
- 3
Preheat pan
Place a heavy skillet (cast-iron preferred) over medium-high heat and let it get very hot for 3–4 minutes. Add 1 tablespoon neutral oil and swirl to coat; it should shimmer but not smoke heavily.
- 4
- 5
Finish with butter and herbs
Reduce heat to medium. Add 1 tablespoon unsalted butter and the fresh thyme or rosemary sprig. Tilt the pan and spoon the melted butter over the steak repeatedly (baste) for 30–60 seconds to flavor and finish cooking.
- 6
Rest
Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes so juices redistribute before slicing or serving.
Coleslaw
- 7
Prepare vegetables
Thinly shred the green and red cabbage and grate the carrot. Place them in a large mixing bowl and toss to combine.
- 8
Make dressing
In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon Dijon mustard, 1/4 teaspoon celery seed (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.
- 9
Combine and chill
Pour the dressing over the shredded vegetables and toss until everything is evenly coated. Taste and adjust seasoning (add more salt, pepper or a splash more vinegar if needed). Refrigerate at least 15 minutes to allow flavors to meld; up to 2 hours is fine. Serve chilled or at cool room temperature.
Choice of side — Garlic Mashed Potatoes (example)
- 10
Cook potatoes and garlic
Place the cubed potatoes and 2 peeled garlic cloves in a medium saucepan and cover with cold water by about 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.
- 11
- 12
Season and serve
Season with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, taste and adjust. Keep warm until ready to plate alongside the steak and coleslaw.