Thick, Juicy Beef Steak

 

Servings: 1 steak

 

 

Ingredients:

 

1 pound, 1″ thick, boneless, nicely marbled steak

 

¼ teaspoon salt

 

¼ teaspoon cracked black peppercorns (crack them in a mortar with a pestle if possible)

 

½ teaspoon grapeseed oil

 

 

Maître d’hôtel:

 

1 teaspoon minced fresh thyme leaves

 

1 tablespoon minced shallots

 

1/8 teaspoon pressed garlic

 

½ tablespoon fresh lemon juice

 

4 tablespoons unsalted butter, at room temperature

 

 

 

Garnish:

 

Snipped fresh thyme leaves

 

 

 

Procedure:

 

Sprinkle salt and pepper over steak.

 

Place steak on a clean plate and place uncovered in the icebox for 24 hours.

 

Place butter in a mortar bowl.

 

Add thyme, shallots, garlic, and lemon juice.

 

Use the pestle to thoroughly combine the ingredients.

 

Place in a bowl and place in an icebox for 24 hours.

 

Preheat oven to 400°F.

 

Remove steak and compound butter from the iceboxe an hour before cooking.

 

Heat a cast iron skillet over medium-high heat.

 

Add ½ teaspoon grapeseed oil

 

Lift skillet from burner and swirl to coat the bottom of the skillet with oil.

 

Place skillet back on burner and add steak to the middle of the pan.

 

Sear the bottom of the steak until golden and crispy. (see doneness chart below)

 

Use tongs to lift the steak and hold the edges against the bottom of the skillet until golden and crispy.

 

Use tongs to place the remaining raw side of the steak against the bottom of the skillet and sear the last side of the skillet until golden and crispy.

 

Test the doneness of the steak. The thickness of the steak and the actual heat will vary the cooking time.

 

Steak Doneness Chart:

Rare: 125°F, there will be an indent in the steak’s surface when pressed. (3-4 minutes per side)

 

Medium Rare: 135°F, pressing results in a soft, springy feel. (5-6 minutes per side)

 

Medium: 145°F, pressing results in a tighter feel. (7-8 minutes per side)

 

Medium well: 155°F, steak feels firm when pressed. (9-10 minutes per side)

Well Done: 160°F, steak feels hard when pressed (11-12 minutes per side)

 

Be aware that the steak will cook an additional 5 degrees while resting.

 

If done, remove the steak from the skillet with the tongs and place on a clean platter. If not done, place in the oven until done. This happens quickly, so don’t leave the steak unattended.

 

Generously spread the Maître d’hôtel over the steak. Tent with parchment paper or tin foil and allow to rest for 5 minutes.

 

Plate, drizzle steak with some of the remaining butter.

 

Garnish and serve.