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To recreate your own steakhouse at home, scroll down for recipes.

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**MY GEAR**
BOOS BLOCK CUTTING BOARD: [ Ссылка ]
6qt CAMBRO: [ Ссылка ]
CHINOIS STRAINER (preferred): [ Ссылка ]
FINE MESH STRAINER (also works): [ Ссылка ]
HALF SHEET PAN + RACK: [ Ссылка ]
INSTANT READ THERMOMETER: [ Ссылка ]
KUHN RIKON PEELER: [ Ссылка ]
4OZ LADLE: [ Ссылка ]
6.75qt LE CREUSET DUTCH OVEN: [ Ссылка ]
LODGE CAST IRON SKILLET: [ Ссылка ]

RECIPE (feeds two very hungry adults):

S T E A K:
•2 16oz Ribeyes (choice or prime)
•salt
•3-4 TBSP canola oil
•4 TBSP butter
•2 garlic cloves
•few sprigs of thyme
•pinch flaky salt

Generously salt both sides of steaks then set aside to come to room temp for 30-45min. After tempered, blot well on both sides to remove as much moisture as possible. Preheat a large cast iron pan over high heat. Add canola oil to pan, then add 1 steak and press down. Add the second steak and press. Sear for roughly 3-4 min per side for medium-rare. After flipping to the second side, sear for 1-2 minutes to allow side 2 to develop color, then add in 3 tbsp butter, garlic, and thyme. Baste the steaks with the foamy butter while they finish cooking. I recommend using an instant read thermometer to gauge doneness. Med rare will be about 125 F/51 C. Add pad of butter to top each steak and allow it to rest for 10-15min. Slice and finish with a sprinkle of flaky salt.

STEAK SAUCE (My favorite / speed scratch steak sauce)
•150g or 1/2c A1 Steaksauce
•150g or 1/2-3/4c worchestershire
•3-4 TBSP butter

Add A1 + worchestershire to small sauce pan, bring to a boil and reduce to low to reduce for about 30 minutes. Once thickened, add in butter and stir to emulsify.

POTATO PUREE
•5lbs or 2.25 kilos Yukon gold potatoes, peeled
•200g or 7/8 cup butter (melted)
•150g or just under 1c cream (heated)
•1 TBSP or 5-6 grams of roasted garlic (to make your own, wrap whole head of garlic in foil and bake in 400F/204C degree oven for 45min)
•2-3 large pinches of salt

Add potatoes to large pot, cover with water and bring to a boil then reduce to a simmer and cook until very tender, 25-30 mins. When potatoes are tender, strain off water, break down with a wooden spoon or potato masher then add melted butter and heated cream and stir to combine. scoop into a fine mesh strainer and push potato mixture through with a ladle. Add roasted garlic, salt to taste, and stir.

CREAMED CHARD
•2 large bunches of swiss chard (about 1lb of greens total)
•75g or 3TBSP butter
•65g minced shallot (about 2 small shallots)
pinch of salt
•10g or 2 large cloves garlic, minced
•15g or 1.5 TBSP ap flour
•225g or 1 cup whole milk
•225g or 1 cup heavy cream
•2g or 1/4 tsp salt
•2g or 3/4 tsp pepper

Separate leaves from the stems. remove wood ends of chard stems. split each stem length wise a couple of times, then chop into a medium dice. Cut leaves into about 1/2" pieces

Add butter to large heavy bottomed pot over medium high heat. When butter is almost melted, add in chard stems, shallot, and a pinch of salt. Sweat for 3-4 min before adding garlic. Add in chopped chard. When starting to wilt down, add flour and stir. Add whole milk and heavy cream. Reduce heat to med low and cook for 25 min, cooking occasionally until thickened and tender. When finished cooking, add salt and pepper.

#howtocooksteak #cooksteak #steakhouse

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