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Bistro Steak

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"One big bone-in rib-eye steak will feed a family of four with ease, if you accompany the protein with a lot of fat in the form of maître d'hôtel butter, a nice portion of watercress, and a big serving of potatoes. Yes, you could make French fries from scratch. But you might twice as easily just get a big bag of the frozen variety and cook them crisp in a hot oven. This is perfectly acceptable! (Alternatively, you can take small new potatoes and give them a 10-minute bath in boiling salted water, then use the bottom of a glass or measuring cup to crush them lightly onto an oiled sheet pan. Roast these at 425° F until golden running to something darker than that, and very crisp.) It's all very fancy while at the same time not at all: meat and taties, same as it ever was around the American table."

List of Ingredients

â—¦ 6 tablespoons unsalted butter
â—¦ 2 teaspoons thyme leaves, minced
â—¦ 1 small shallot, peeled and minced
â—¦ 1 teaspoon fresh lemon juice
â—¦ ½ teaspoon white wine vinegar
â—¦ 1 bone-in rib-eye steak, as thick as you can find, 2 to 2 ½ pounds
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 tablespoon neutral oil, such as canola or grapeseed


Recipe

Put the butter on a cutting board and, using a fork, cut the thyme and shallots into it. Sprinkle with the lemon juice and vinegar and continue to beat it with the fork until the butter is creamy and smooth. Scrape the butter together with a chef's knife and form it into a rough log. If making the maître d'hôtel butter ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until you're ready to use.

Set a large cast-iron or other heavy skillet over high heat, and let it sit for a few minutes. Shower the steak with an aggressive amount of salt and pepper. Add the oil to the pan and shake to distribute. It will almost immediately begin to smoke. Place the steak in the pan and sear, unattended, for 4 minutes, until it has developed a serious crust.

Turn the steak over and cook for an additional 4 to 6 minutes for medium-rare. During the last minute or so of cooking, turn off the heat, add 2 tablespoons of the maître d'hôtel butter to the pan, and tip the pan so that the butter collects at the far side. Use a spoon to baste the steak with the butter, then remove the meat to a cutting board to rest for 5 to 10 minutes. Slice the steak from the bone, then against the grain into thick slices. Top each portion with a pat of the remaining butter and serve with thatches of watercress and whatever potatoes you choose to make.