How to make a delicious, wonderful steak supper at home

According to a number of texts, media, and recipes, there are “rules” to follow. But in the end, a nice piece of meat is still a decent piece of meat. Few ingredients other than a top-notch steak, some fats and aromatics, and a generous sprinkling of flaky salt are required for an extraordinarily delicious dinner.

For this preparation, we recommend a fine sirloin, but the method below also works exceptionally well with ribeyes.

If available, “Prime” is an excellent alternative, as are organic or grass-fed options.

It’s a good idea to bring your steak to room temperature before starting the cooking process, but it’s also not a big concern if you’re pressed for time. Meat that is at room temperature just cooks more uniformly.

Prior to cooking, the steak should be as dry as possible.

Last but not least, season your meat heavily. Although a little freshly cracked pepper is OK, the steak must be thoroughly salted.

When we create our steakhouse supper recipes, they work equally well for a fantastic dinner. Nothing enhances the flavor of a steak like a rich sauce, and “meat and potatoes” is certainly the best accompaniment. Along with a light, fully raw salad to balance out the overt richness of the rest of the meal, we also included a super-simple, roasted mushroom that you’ll probably cook again after you give it a try.

Prime sirloin, ribeye, or other cut, 1.5 to 2 inches thick (ideally grass-fed and/or organic, brought to room temperature)

(Canola, vegetables, grapeseed, etc.) neutral oil, salt-free butter

sprigs of rosemary or thyme whole, peeled garlic cloves

Black pepper, freshly cracked, and Kosher salt salty sea flakes, if desired.

A heavy-bottomed pan with 1 to 2 tablespoons of oil was heated to medium-high heat. The steak should be carefully added to the oil when it begins to ripple, dropping one end away from you so that no splatter will contact you. Cook the steak, uncovered, for 5 to 7 minutes. Flip carefully, then cook for a further five minutes.

Add some butter, a few thyme or rosemary sprigs, and a couple garlic cloves. This is the time to bast if you feel comfortable doing so: To continually spoon the fat over the steak, carefully tilt the pan to allow the fat to collect in the corner. Please feel free to flip and repeat on the opposite side. Cook the steak until a crust has developed and it is well-browned.

Depending on the thickness of the meat, how many people you’re feeding, and the desired temperature, the timing varies. In order to enable the juices to redistribute before slicing, the general rule is to make sure you let the meat rest for a good 5 to 10 minutes. (If you wait 10 minutes to slice the meat and it is still under, you can place it in a preheated 375°F oven to bring it up to temperature.)

Slice, spread the steak pieces out, and season with more flaky salt.

In a large pot over low heat, heat the oil. You want the shallots to be translucent, so add them after seasoning with salt and pepper. Add any used garlic.

It takes around 20 minutes for the mixture to significantly thicken and decrease after you add the beef stock and turn the heat up to medium-high. Before continuing, the reduction should be “nappe,” which refers to the sauce’s viscosity and asks whether it “coats the back of a spoon.” You can use a spoon to mix your reduction, flip the spoon over, and carefully run your finger through the sauce there to confirm this. You’re good to go if the two sides agree to split, the line remains “clean,” and the mixture sticks to the spoon.

Medium-low heat should be used. Butter should be added in tablespoon-sized (or “pats”) increments and allowed to melt into the sauce. If desired, you may now add a small amount of cream to the sauce to strengthen it even further. At the very end of cooking, season with salt and pepper to taste.

Yukon gold potatoes or russet or Idaho potatoes (peeled and chopped into uniform chunks of the same size) Halal salt, thick cream, salt-free butter

Optional: shredded cheese (such as Gruyere, Fontina, and sharp cheddar). cracked black pepper, just made.

Cook potato pieces in a pot of strongly salted water at a fast simmer until totally soft.

Use a potato masher to completely mash when it is completely soft.

Add some butter, a splash of cream, and any cheese you want to use. Mix and mash the ingredients until they are completely homogenous. according to taste.

Baby bellas or regular (cleaned, dried, and quartered) white button mushrooms in virgin extra olive oil

Halal salt and cracked black pepper were just made.

Set the oven’s temperature to 425. On a sheet tray, toss chopped mushrooms with extra virgin olive oil until they are barely gleaming. (Caution: Don’t season!) Simmer the mushrooms until they are deeply browned and crisp for 20 minutes, stir, and simmer for a further 20 minutes.

Black pepper that has just been freshly cracked should be added.

Other vegetable choices include sautéed green beans with shallot, buttered peas with mint, roasted carrots with goat cheese and toasted walnuts, and a long list of others. The fantastic vegetarian options that can go with steak feasts are virtually endless!

Any combination of thinly sliced fresh vegetables (such as jicama, fennel, or dish) and citrus (orange, blood orange, grapefruit, etc.) and chopped fresh parsley and toasted hazelnuts virgin extra olive oil Parmigiano-Reggiano

Put raw vegetables in a big basin. Add fresh Parmesan shavings and toasty nuts to the top.

The citrus should be delicately topped. Holding the fruit in your hand, make cuts in line with the citrus fruit’s natural segments after peeling it and removing the fruit’s very top and very bottom. When many “segments” of the fruit fall out onto the cutting board as a result of doing this all around the fruit, add those to the big bowl. Squeeze the leftover fruit to extract the juice and place it in a small bowl.

Olive oil should be poured into the juice in a thin stream while whisking just enough to make a light “dressing.” Add the parsley and season with salt and pepper. Shave some more Parmesan cheese on top after you drizzle it over the salad and toss it. Add extra parsley and finely chopped nuts as a garnish.