Steak Derek | People often ask me, “So Derek, what would you cook for yourself if you could make absolutely anything?” The answer: this recipe. Divulging the secrets to our favorite dish is not something we take lightly, but since it’s the season of sharing (wait, it’s only February), we thought there was no time like the present. So please enjoy this super early Christmas gift.
Ok. Here we go. In this one, we take a giant 11 ounce filet, douse it in clarified butter and then broil it to absolute perfection. But what would a steak be without friends? So we first invite rich bacon infused white beans to the party. Next, we make a roasted artichoke gremolata with arugula and bright lemon. But that’s not all. To send this dish into the culinary Hall of Fame, we make a horseradish, hoisin & marsala reduction that’s the ultimate umami champion.
Be a winner. Make this.
* You should make the Bacon Beans and Artichoke Gremolata in advance.
* Make this steak even better by salting it overnight and storing it uncovered in the fridge.
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- Canola Oil - 2 teaspoons
- Marsala Wine - ¼ cup
- Sweet Onion - 1 cup, julienned
- Roasted Red Peppers - ¼ cup, roughly chopped
- Peppadew Peppers - ¼ cup, roughly chopped
- Roasted Garlic - 1 tablespoon
- Balsamic Vinegar - ¼ cup
- Red Wine Vinegar - 3 tablespoons
- Ketchup - ½ cup
- Dijon - 1 tablespoon
- Hoisin - 1 tablespoon
- Agave Nectar - 2 tablespoons
- Worcestershire - ¼ teaspoon
- Prepared Horseradish - 2 tablespoons
- Brown Sugar - 2 tablespoons
- Tumeric - ¼ teaspoon
- Cumin - ¼ teaspoon
- Chipotle Powder - ⅛ teaspoon
- Salt - ¾ teaspoon
- Olive Oil - 2 teaspoons
- Navy White Beans - 16 ounces, canned
- Bacon - 3 thick slices
- Chicken Stock - ⅔ cup
- Roasted Garlic - 1 tablespoon
- Worcestershire Sauce - ¼ teaspoon
- Rosemary - 2 large sprigs
- White Pepper - ¼ teaspoon
- Sumac - 1 teaspoon
- Salt - 1 teaspoon
- Olive Oil - 2 tablespoons
- Artichoke - 1, large, chopped
- Arugula - 1½ cups
- Lemon Juice - ¼ teaspoon
- Salt - ½ teaspoon
- Butter - 1 stick
- Beef Steak Filet - 1 (11 ounces), 1½" thick
- Sun-Dried Tomato - ¼ cup, thinly sliced, garnish, optional
- Parsley - ¼ cup, torn, garnish, optional
- Salt - ½ teaspoon
- Nonstick Saute Pan
- Chinois - or other fine mesh strainer
- Wooden Spoon
- Nonstick Saucepan - medium
- Food Processor
- Rubber Spatula
- Sheet Pan - small
- Food Processor
- Rubber Spatula
- Peel and julienne your onion.
- Cut up your peppers too.
- Get all your spices and other ingredients together.
- Add the oil to the nonstick and let it get hot over medium heat.
- Then toss in the onions with a small pinch of the salt. Give it a stir.
- Saute the onions for about 8 minutes until they're completely softened.
- Now toss in the red peppers, peppadews and garlic, and saute for 5 minutes until almost all the liquid is gone.
- Then deglaze the pan with the marsala and vinegars, and cook until it's thick enough to where it takes a full 2 seconds for the sauce to recombine after you run a spatula through it - about 4 more minutes.
- Then toss in the ketchup, hoisin, agave and all the spices and cook for just 2 more minutes.
- Strain the sauce into a bowl. Reserve the leftover onion & pepper mix in the strainer - we are going to use it for the Artichoke Gremolata.
- Now stir in the dijon and horseradish. Stir it well.
- Season to taste and that's it! Cover the bowl and keep it in the fridge while you work.
- Rinse any dirt off your rosemary.
- Open your can of beans and pour off most of the canning liquid.
- Get all your other ingredients together.
- Add the oil to the saucepan over medium heat. Let it get hot.
- Then lay in the bacon strips in one layer and render the fat for 5 minutes.
- Now toss in the rest of the ingredients and add just enough stock to cover the beans. Give it all a good stir.
- Bring the beans to a boil, reduce the heat to medium, and cook them for about 40 minutes until most of the liquid is reduced. You'll want to stir them every 5 minutes so they don't burn.
- After 40, trash the bacon strips and rosemary sprigs (it's ok if some of the leaves have fallen off) and scrape the beans into the processor.
- Turn the machine on and process for just 10 seconds to make smooth deliciousness!
- Season to taste and add more salt if it needs it.
- Scrape the beans back into its original saucepan, cover, and set aside in a warm place while you work on everything else.
- Preheat your oven to 400 degrees. Put the rack in the middle.
- Remove the outer leaves of your artichoke and quickly peel the stem and spoon out the hairs around the heart (you need to do this quickly because artichokes love to oxidize!).
- Put them on the sheet pan cut-side down, toss them in a tablespoon of the oil, and sprinkle on a pinch of salt.
- Slide the pan in the oven and let the artichokes roast for 40 minutes until they're completely fork tender and dark.
- Then cut the artichokes into a small dice.
- Toss them into the food processor along with the onion & pepper mix from the Sauce Diego.
- Add the arugula, lemon juice and a small pinch of salt.
- Then turn the machine on and slowly drizzle in the remaining tablespoon of oil until you have a nice thin spread.
- Scrape the gremolata into a bowl, cover, and set aside.
- Preheat your oven broiler to high. Put the rack 6 inches from the top (that's the second rung down for us).
- Take the steak out of the fridge and let it come to room temperature. This can take up to 45 minutes - make sure it's not cold! First common mistake.
- Open a window. Seriously. It's about to get smoky.
- Toss the butter in the saucepan and let it melt slowly over low heat.
- Then take the pan off the heat and let it sit for 5 minutes to allow the milk solids to settle on the bottom.
- Now grab a spoon, tilt the pan slightly towards you, and skim off the remaining solids floating on the surface. You don't want those. Now you got clarified butter, way to go!
- Let's get crackin' on the filet. Here's how we are going to cook it (the best way ever): sear it on its short side and turn it twice, a stint under the broiler on both flat sides, and then a quick sear back on its short side again. Got it? Let's begin.
- Add at least a tablespoon of the clarified butter to the cast-iron and put it over medium-high heat. Let it get hot for 5 minutes until it just begins to smoke.
- Salt the steak liberally everywhere with the salt.
- Now add the steak on its short side. Press down, don't move it, and let it sear for 1 minute exactly (video sneak peek).
- Now turn the steak once (still on its short side) and sear for another minute.
- Then turn it one last time and sear it for another minute (your shouldn't see any rare meat exposed anymore on the short sides).
- Now set the steak aside and brush one flat side with a layer of the clarified butter. Season it with another pinch of salt.
- Put the steak back in the cast-iron butter-side up and pop it under your broiler for 3½ minutes.
- Carefully remove the pan, flip the steak, quickly coat it in another layer of butter, and back under the broiler for 3½ more minutes.
- Now take the pan out and put it on a cold burner (you're cast-iron should still be screaming hot). Flip the steak back on its short side like we did at the beginning. Sear for just 20 seconds, then turn. Sear for 20 seconds, then turn. Sear for another 20 seconds. That's it! Should read about 130 degrees with an instant-read thermometer for a perfect medium-rare.
- Set the steak aside, cover it, and let it rest for a full 10 minutes. Well done Iron Chef!
- Take your favorite plate and spread a thin line of both the Artichoke Gremolata and Bacon Beans next to each other down the center.
- After the steak has rested, slice it crosswise into thin pieces.
- Rest a few slices perpendicular over the two spreads.
- Spoon over a small amount of Sauce Diego.
- Garnish with the sun-dried tomatoes and torn parsley. You've done it!
* The reason we clarify the butter is to raise the smoke point to around 450 degrees. If you skip this step - by using regular ole' butter - it will burn under the broiler.
* Try to hit an internal temp of 130 degrees before resting. After its rest, the temp will rise to around 137 to 139 for a perfect medium-rare.
* If you want the sauce to have even more kick, add more horseradish. And if you think it's already too spicy, balance it out with more sugar (or honey, agave, etc.).
* If you don't want to have to clean your food processor twice, we sometimes use our hand blender for the beans and reserve the processor for the gremolata.
If you’ve read this far, then you need to check out Broiler Ribeye + Sweet Garlic Spread and Hong Kong Filet + Hot Ghee.
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