Bistro-Style Steak

Prepare the Steak: Trim excess fat and membrane from the steak. Season generously with salt and pepper on both sides. Place on a crinkled-up piece of foil on a plate. (5 minutes)

Refrigerate: Leave the seasoned steak uncovered in the refrigerator for at least 2 hours, or up to 10 hours, turning occasionally. (2-10 hours)

Bring to Room Temperature: Remove the steak from the refrigerator and let it sit at room temperature for 15 to 30 minutes, flipping it halfway through. (15-30 minutes)

Sear the First Side: Heat a heavy-duty steel pan over high heat. Add oil and clarified butter. Once the fats are shimmering and hot, place the steak in the pan. Reduce the heat to medium when the steak begins to sizzle. (2 minutes)

Continue Searing First Side: Cook the first side for 2 minutes, then use tongs to rub the seared surface around the pan, redistributing the fat underneath. Sear the first side for an additional 2 minutes (4 minutes total). (2 minutes)

Sear the Second Side: Flip the steak and repeat the searing process on the second side for 4 minutes total, or until the steak reaches your desired doneness. For medium-rare, remove the steak when an instant-read thermometer inserted near the center registers 125 degrees F (52 degrees C). (4 minutes)

Rest the Steak: Turn off the heat, transfer the steak to a plate, and cover loosely with foil. Allow it to rest while you prepare the pan sauce (about 5 minutes). (5 minutes)

Sauté Shallots: Add minced shallots to the still-hot pan and cook, stirring, until they begin to soften and gain color (about 1 minute). If needed, turn the heat back on to medium. (1 minute)

Deglaze with Wine: Increase the heat to high and pour in the white wine. Cook, stirring, until the wine reduces by at least half (1 to 2 minutes). (1-2 minutes)

Reduce Broth: Add the beef bone broth and cook until the liquids in the pan reduce by approximately 3/4 (1 to 2 minutes more). Turn off the heat. (1-2 minutes)

Finish the Sauce: Incorporate cold butter cubes and swirl the pan until the butter melts and forms a slightly thick, glossy sauce (about 30 seconds). Season with a pinch of salt if needed. (30 seconds)

Serve: Spoon the pan sauce over the rested steak and serve immediately.