I’ve been flip-flopping on posting this one, solely because I only have one useable picture, and calling it useable in a stretch. It was a combination of losing the light, and having tasted a lick of the pan sauce that made me want to do nothing but stick a fork in this steak. I decided that it’s better to post a delicious and super easy recipe, then it is to have a pretty picture. Besides, I’ll make it again, and next time I’ll set one piece aside for eating while shooting.
This is a recipe from Thomas Keller’s ad hoc at home. Side note, if you’re thinking of buying it, you can get it in a set, ad hoc at home and the french laundry and save yourself a couple of bucks. It’s what I did:
Despite how it looks when finished, which is incredible with the crisp sprigs of time and smooth, slightly roasted garlic cloves sitting on top, this is an incredible easy meal to prepare. It marinates over night, then you only spend 5 minutes hands on cooking it, before popping it into the oven for 10 minutes to finish. This is an awesome, company quality dinner that you only spend 5 minutes of your time slaving over. Too awesome.
I didn’t change much up from his recipe, because I would be an absolute fool to. I did have to use dried rosemary in my marinade because I forgot to buy fresh (and man did I regret it). I also had a hankering for truffles, so I sprinkles just a hit of truffle salt over my steak… and I have no regrets on that one, it was delicious!
It is near impossible to get your hand on skirt steak here in Canada, so the closest thing we have is flank steak, so that’s what I used. Flank steak is a little tougher as well, so I took a mallet to it before marinating to make it as tender as possible.
One last note, I’m adding this to the kids favorites as well, because Oliver finished all of his steak faster than any of the rest of us. It’s always a good sign when the kids enjoy it just as much as their parents.
- 3 fresh thyme sprigs
- 1 rosemary sprig (8" long)
- 2 small bay leaves
- ½ tbsp black peppercorns
- 3 large garlic cloves, smashed, skin on
- 1 cup extra virgin olive oil
- 1 large flank steak, pounded to tenderize and cut into 3 sections, or 3 8-ounce trimmed outer skirt steaks
- kosher salt
- fresh cracked black pepper
- extra virgin olive oil
- 4 tbsp butter
- 4 fresh thyme sprigs
- 4 garlic cloves, smashed, skin left on
- Combine all of the marinade ingredients, except for the steak, in a small sauce pan and bring to a simmer over medium heat. Turn the heat off and let cool to room temperature.
- Pour into a large zip lock bag, add the steak pieces, and close, removing as much air as possible. Refrigerate for at least four hours, but preferably overnight.
- Preheat your oven to 350ºF with a rack in the middle position. Place a wire rack inside of a rimmed baking sheet and set aside.
- Heat a small amount of oil in a large skillet over high heat, just enough to skim the bottom, about 1 tbsp. When shimmering add one piece of meat and quickly brown on the first side, about 45 seconds.
- Flip to the other side, and add 1 tbsp of butter, 1 thyme sprig, and 1 clove of garlic to the pan. Tip the pan slightly so the melted butter and oil start to pool, and use a spoon to constantly baste the meat with the butter mixture for 60 to 90 seconds, until the second side is browned.
- Remove the steak to the wire rack, place the thyme and garlic clove on top, and then pour over the butter mixture from the pan.
- Wipe the pan clean with a paper towel, and repeat with the remaining three steaks.
- Once all the steaks have been seared, place the baking sheet into the oven for ten minutes, then remove from the oven and tent loosely with foil for an additional 10 minutes to rest for medium doneness. Adjust the cooking time as required to meat your taste.