Once you learn how to cook the perfect steak at home, you'll never look at a restaurant steak the same way. Recipe as follows:
Thanks to The Wagyu Shop (www.wagyushop.com) and San Francisco Meat Co. (www.sfmeatco.com) for the steak!
Ingredients:
For the Butter Basted Steak:
1 tablespoon neutral oil
1 (10 ounce) (283.5 g) filet mignon
Kosher salt
½ stick salted butter, cold
1 garlic head, slightly horizontally
2 large sprigs rosemary
2 large sprigs sage
6 sprigs thyme
For the Reverse Sear:
1 tablespoon neutral oil
1 (20 ounce) (567 g) ribeye, at least 2 inches thick
Kosher salt
½ stick salted butter, cold
1 garlic head, slightly horizontally
2 large sprigs rosemary
2 large sprigs sage
6 sprigs thyme
For Serving:
Mashed potatoes
Alternate: baked potato wrapped in tin foil with chives on top
Roasted green beans
Quick compound butter
Directions:
1. Preheat a 12-inch stainless steel skillet over medium heat and add the oil. Season the steak lightly with salt once more. Once the oil barely begins to shimmer, add the steak. Cook for 2-3 minutes, moving the steak to a different part of the pan each minute. Flip the steak and cook for another 2-3 minutes, moving the steak to a hotter portion of the pan after 1 minute. Add the butter, rosemary, garlic (cut side down), sage, and thyme. Continuously baste the steak for another 2 minutes, or until the internal temperature reaches 120°F (49°C). If the butter begins to darken too quickly, remove the pan from the heat and baste continuously while the pan cools slightly. Then return the pan to the heat as you notice the butter cooling. Repeat this process if necessary.
2. When butter basting, talk about moving the steak around the pan to avoid hot spots and maintain an even crust.
3. Remove the pan from the heat and transfer the steak to a cutting board. Let the steak rest for 5-10 minutes.
4. Transfer to a serving platter top with a slice of compound butter and serve with mashed potatoes and green beans.
For the Reverse Sear Method:
1. Place a wire rack on top of a sheet tray. Add the steak to the wire rack and season liberally with salt on all sides. Place the seasoned steak in the refrigerator and leave uncovered overnight. This will dry out the surface of the steak, allowing for a deeper crust to develop during cooking.
2. Once you are ready to cook the steak, preheat the oven to 300°F. (149°C) Insert a probe thermometer into the thickest part of the steak and set the thermometer to 115°F (46°C).
3. Transfer the steak to the oven and cook for 35-50 minutes, depending on the thickness of your steak. Once it has reached 115°F (46°C), remove it from the oven and set aside.
4. Preheat a 12-inch stainless steel skillet over medium high heat. Brush the neutral oil all over the surface of the steak and lightly season with salt. Add the steak to the hot skillet, followed by the butter, garlic (cut side down), rosemary, sage, and thyme. As the butter melts, tip the pan towards you and continuously baste the steak with the butter. Sear the steak for 1-2 minutes, or until a deep crust begins to form. Then flip the steak and repeat the process. After 1-2 minutes, remove the steak from the heat and transfer to a cutting board.
5. Let the steak rest for 5-10 minutes, then slice into ½ inch thick slices, against the grain.
6. Transfer to a serving platter and top with a few slices of compound butter. Serve with mashed potatoes and green beans.
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