-
1
Take the steak out of the fridge and let it rest at room temperature for 3 hours.
-
2
This is crucial and makes this method what it is.
-
3
The meat should almost be at room temperature.
-
4
When you are ready to cook, heat a thick cast-iron frying pan over medium-high heat.
-
5
It should get very hot.
-
6
Season your steak liberally with the salt and some pepper.
-
7
Add the oil to the hot pan, carefully add the steak, and lower the heat to medium.
-
8
Cook for 5 minutes on one side and then 3 minutes on the other for medium-rare.
-
9
Transfer to a plate, add the pat of butter and steak spice to the top and let the steak rest on the counter for 3 to 7 minutes before serving.
-
10
On each steak, crisscross 8 anchovy fillets and 8 olive halves.
-
11
Add Joe Beef Sauce Vin Rouge (page 250), a sprig of thyme, and a pinch of cayenne.
-
12
Grate a heaping tablespoon of fresh horseradish onto each steak.
-
13
Add a sliced dill pickle on top of the steak spice.
-
14
Sprinkle a thick tomato slice with salt and pepper.
-
15
Serve with a handful of wilted greens, a bit of butter, and Joe Beef Sauce Vin Rouge (page 250).
-
16
Most of the time when you order a steak, it looks like this, our classic.
-
17
Put a 2 1/2-ounce (75-g) piece of Stilton cheese on the steak with Joe Beef Sauce Vin Rouge (page 250).
-
18
Serve with a watercress salad, matchstick potatoes, and a disk of beurre maitre dhotel.
-
19
To make the butter, in a small pan, combine 1/3 cup (80 ml) dry white wine and 1/3 cup (40 g) chopped French shallots over medium heat and cook for 6 to 8 minutes, or until the pan is just dry but the shallots are not colored.
-
20
Remove from the heat and let cool.
-
21
With a rubber spatula, combine 8 ounces (225 g) room-temperature unsalted butter, 3 tablespoons Dijon mustard, the shallots, a handful of chopped fresh parsley, and a little salt and pepper.
-
22
On plastic wrap, shape the butter mixture into a cylinder the diameter of a silver dollar and refrigerate until firm.
-
23
Use the Duck Steak au Poivre recipe (page 61) for the sauce, and coat the meat in smashed peppercorns on one side (the one thats facing up) prior to searing.
-
24
At The Main restaurant on Boulevard Saint Laurent, across the street from Schwartzs, the kitchen serves a steak with a side of liver and franks.
-
25
And if youre nice, theyll drape a slice of smoked meat on it.
-
26
If youre willing, just make the sauce for Oysters #37 (page 123) and use it on your steak.
-
27
Or, serve the steak with an oyster topped with the sauce and some Chinese broccoli.
-
28
Use the dressing for Zesty Italian Tartare (page 245) on a steak.
