This dish is unbelievable. It may just be one of my favorite ways to eat steak. The complex depth of floral, almost fruity flavors in this hot sauce shines when served with a simply grilled steak and cuts through the richness of the meat.
Recipe information
Yield
Serves 2 to 4
Ingredients
Preparation
Step 1
Arrange one oven rack in the lowest position. Preheat the oven to 400°F. Let the steaks stand at room temperature for 10 minutes while the oven heats and pat them very dry with paper towels.
Step 2
In a small saucepan, heat the sauce over medium heat until hot. Whisk in 6 tablespoons of the butter, a little at a time. Continue whisking until the mixture is emulsified. Whisk in 1 teaspoon salt, then reduce the heat to low and keep the sauce warm.
Step 3
Heat a large cast-iron or other ovenproof skillet over high heat until hot. Coat the bottom of the hot pan with oil. Season both sides of the steaks generously with salt and pepper. When the oil is almost smoking, add the steaks. Sear for 1 minute, then use tongs to pick up each steak and put it back down on the same side. Cook for 1 minute longer, then flip the steaks and transfer the skillet to the oven.
Step 4
Roast for 4 minutes, then add the remaining 1 tablespoon butter to the skillet. Baste the steak with the melted butter and pan juices and roast for 1 minute longer for medium-rare. Baste again, then transfer to a cutting board and let rest for 5 minutes.
Step 5
Slice the steaks, transfer to a serving platter with their juices, and spoon the hot sauce all over.
