We purchased beef from a local ranch in December, raising the stakes on the cooking of steak. When you buy a quarter steer, it becomes obvious that steaks are a delicacy and considering all the work and care that Liz and Ben put into raising their animals at ST Bar Ranch, there’s no way I’m going to overcook the tenderloin!
My favorite method is to bring the steak to room temperature, get out some butter, a sprig of rosemary, and smash a clove of garlic. Heat a cast iron pan over medium-high heat, add a tablespoon or two of oil that’s good for high heat (for me this time that meant 50/50 ghee from Empress of Ghee and grapeseed oil), get it really hot, and then add the steaks, sprinkled with salt and freshly ground black pepper just before placing them in the pan. Sear 3 minutes on side one, then turn over for 3 or 4 minutes on the other side. When you flip, add the butter, rosemary, and garlic and baste the steaks as they cook the final few minutes.
For medium rare, 125°F to 130°F, pull it closer to the 125 side of things and transfer the steaks to a plate or cutting board to rest. You can use an instant read thermometer, but keep in mind that some of them aren’t so “instant” and can give you an inaccurate picture of what’s going on inside a steak. The best way to know when a steak is done is by sensory cues, how it looks and how it feels to the touch. A chef once told me about using the palm of your hand as a guide—touch it at the fleshy part that leads to your thumb. That’s the feel of medium rare.
Of course steak is great on its own, with mashed potatoes or a baguette and a side salad or cooked broccoli or something else green. Another option is to use steak as more of a condiment like topping a big salad like this simpler version of Insalata Regina from Il Fornaio restaurant.
Steak Salad
Ingredients
- 1 8-ounce filet mignon, cooked warm, room temperature, or chilled
- a pretty mix of salad greens like arugula, spinach, red-leaf lettuce, radicchio, endive, "power greens"
- ½ cup freshly cooked, unseasoned couscous (cook per package instructions) optional
- 1 avocado diced or sliced
- ¼ red onion, thinly sliced or use pickled red onions, recipe on RiPE
- 2 tablespoons hard Italian cheese like Piave Vecchio or Parmigiano-Reggiano freshly grated or thinly sliced
- 1 tablespoon golden raisins
Salad Dressing
- ½ teaspoon Dijon mustard Edmond Fallot brand
- ½ teaspoon salt Maldon
- 2 teaspoons wine vinegar sherry, Banyuls (red wine), or Champagne
- 2 tablespoons olive oil California Olive Ranch or other good brand
- several twists freshly ground black pepper
Instructions
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Cook the steak to your preference, then set aside to rest. For a 2" steak, that takes a mere 3–4 minutes per side in a ripping hot cast iron pan with a little oil, or same timing on a hot grill. I shoot for 125° F internal temperature, then allow to rest off heat.
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Mix the dressing in your salad serving bowl. Start with a dab of Dijon mustard (half-teaspoon or so), salt, and wine vinegar. While whisking, drizzle in the olive oil. Taste with a leaf and adjust to your preference with more vinegar or oil. Add a few grinds of fresh black pepper.
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Dress the greens then add the couscous (optional), avocado, red onion (or top salad with pickled red onions instead), and golden raisins. Plate greens and top with Parmesan and steak slices. Enjoy!
