Home Recipes Garlic-Thyme Basted Club Steak

Garlic-Thyme Basted Club Steak

Grill 15 minutes, plus 45 minutes to dry-brine

Ingredients

  • 2 bone-in club steaks (1.25-1.5 inches thick)
  • Kosher salt
  • Coarse black pepper
  • 4 garlic cloves, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 tbsp olive oil, divided
  • 2 tbsp neutral oil, for searing
  • 1/2 cup dry red wine
  • 1 shallot, minced
  • 3/4 cup beef stock
  • 1 tsp smoked paprika
  • Flaky salt, for finishing

Method

  1. Season steaks generously with kosher salt at least 45 minutes before cooking (or up to overnight, uncovered in the fridge) to dry-brine and build a better crust.
  2. Bring steaks to room temperature; pat dry and coat lightly with 1 tbsp olive oil and cracked pepper.
  3. Heat a heavy skillet over high heat with neutral oil until shimmering. Sear steaks 2-3 minutes per side to build deep color.
  4. Reduce heat to medium, add smashed garlic, thyme, and rosemary, and tilt the pan to baste the steaks continuously with the herb-infused oil for 2-3 minutes until they reach your desired doneness.
  5. Rest steaks on a rack, tented, 8-10 minutes — this bone-in cut holds heat and keeps cooking, so don't skip the rest.
  6. While resting, pour off excess oil, keep the fond, and sauté shallot in remaining olive oil 1-2 minutes.
  7. Deglaze with red wine, reduce by half, add stock and smoked paprika, and simmer to a light sauce consistency.
  8. Slice steak off the bone into thick slabs.
  9. Finish with flaky salt and a spoonful of red wine pan sauce.

Suggested Recipes