Name: Steak (The Best)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 1 bone-in aged beef rib steak, about 1 ½ lb (675 g), 1 ¼ inch (3.5 cm) thick; ½ garlic clove; 1 tbsp (15 ml) olive oil; 1 small shallot, finely chopped; 1 thyme sprig; ½ tsp freshly ground black pepper; 3 tbsp cold butter, cubed; ¼ cup (60 ml) full-bodied red wine; 1 cup (250 ml) veal stock

Ingredients

- 1 bone-in aged beef rib steak, about 1 ½ lb (675 g), 1 ¼ inch (3.5 cm) thick
- ½ garlic clove
- 1 tbsp (15 ml) olive oil
- 1 small shallot, finely chopped
- 1 thyme sprig
- ½ tsp freshly ground black pepper
- 3 tbsp cold butter, cubed
- ¼ cup (60 ml) full-bodied red wine
- 1 cup (250 ml) veal stock

Preparation

- Place the steak on a plate. Rub on both sides with the cut-side of the garlic clove and season with salt. Compost the garlic. Let sit out at room temperature for 1 hour.
- Pour the oil into a large cast iron skillet. Heat the skillet on high until the oil starts to smoke.
- Cook the steak in the skillet for 3 minutes on each side for rare or until the desired doneness. Place the steak on another plate and tent with foil. Pour the oil from the skillet into a glass bowl. Once cool, compost the oil.
- In the same skillet over medium heat, soften the shallot with the thyme and pepper in 1 tbsp of the butter. Deglaze with the wine. Let reduce until almost dry. Pour in the veal stock and any cooking juices accumulated on the steak plate. Bring to a boil and let reduce by half. Add the remaining butter and stir until melted. Adjust the seasoning. Strain the sauce and pour into a warm gravy boat. Compost the aromatics.
- On a work surface, run a knife along the bone to detach the meat. Slice the steak. Serve on hot plates with the sauce. Serve with mashed potatoes and steamed vegetables, if desired.

Steak (The Best)

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Ingredients

Preparation

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