The Steak

Here’s one of my specialties that I’ve perfected over the last few years.

  1. Buy some of this
  2. Go to your local butcher and order a large chateaubriand cut. This is basically the end of the top sirloin cut. You want somewhere around 2 to 2 1/2 lbs. We’re talking about an inch thick or more.
  3. Bring it home, cover it in the rub, let it sit for a while; half an hour will do, but an hour is better. I let it sit on the counter at room temp.
  4. Get a cast iron pan out (you can do it in a regular sauté pan, too) and get it hot on high heat. Drop a bit of olive oil on it to cover the bottom of the pan and put your steak on it. Let it ride until it starts to brown on the bottom.
  5. Flip the steak over and put it under a broiler and let it cook. If it starts to really brown, or rather go past browning, and it’s not yet done enough, you can move it to the oven to finish it off, but it’s usually not necessary.
  6. Like all steaks, you want to stop early as it keeps cooking. I like mine rare, so I stop when it looks cooked but is still a little bloody, and by the time I have it on the table it’s pink but not actually bloody.
  7. Buy some really good cow’s milk blue cheese. Ideally it’s not crumbly, but it should be actually blue (so, not like a brie; you can use something like cambozola if you can’t find anything fancier). The simple version is to just cut it into thin slices (here is my favorite cheese knife in the world, made of plastic, yet works so well it’s hard to believe) and put it over the steak right before you remove it from the oven. It should melt into a thin-ish layer over the steak. You don’t have to cover the entire steak, but it should be across enough of it that you’re likely to get a little in almost every bite.
  8. Slice into long strips (be sure to cut across the grains) and serve.

Optional, but only just:

  1. Get a good bottle of red wine and poor a small amount into the sauté pan (enough to cover the bottom) and reduce it. The steak will have left some fat, likely a bit charred but that’s fine, and, more importantly, a fair amount of the rub you put on it along with some of its own juices. The reduction from that rub with a solid red wine is fantastic.

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