Pan-Roasted Bistro Bavette Steak with Melting Torpedo Shallots, Crispy Fingerlings & Cabernet Pan Jus

Instructions

1. 1

   Bring a medium saucepan of salted water to a boil. Drop in 1 lb fingerling potatoes and simmer gently until tender when pierced with the tip of a paring knife, about 10 minutes. Drain well and let them steam dry on a clean kitchen towel.

   12 min

   Tip: Getting the steam out ensures they crisp up deeply in the skillet later instead of turning soggy.

2. 2

   While the potatoes cook, pat 1.5 lbs bavette steak completely dry with paper towels. Season both sides generously with 1.5 tsp kosher salt and 1 tsp freshly cracked black pepper. Let it sit at room temperature to take the chill off.

   5 min

   Tip: Never throw cold steak into a hot pan—it drops the heat instantly and steams instead of giving you that gorgeous caramelized crust.

3. 3

   Set a large, heavy cast iron skillet over medium-high heat until wisps of smoke just begin to appear. Swirl in 1 tbsp olive oil, then carefully lay in the seasoned bavette. Sear undisturbed for 3 to 4 minutes until a deep mahogany crust forms. Flip the steak, immediately toss in 2 tbsp unsalted European butter, 3 garlic cloves, and 4 sprigs fresh thyme sprigs. Tilt the pan and spoon the foaming butter over the meat continuously for another 3 to 4 minutes for medium-rare.

   8 min

   Tip: Bavette has coarse grain that loves high heat, but pull it at 130°F—it gets chewy if pushed past medium.

4. 4

   Transfer the bavette to a warm cutting board or rimmed plate. Loosely tent with a piece of foil and let it rest for 8 to 10 minutes so all those magnificent juices redistribute throughout the muscle fibers.

   8 min

   Tip: Resist cutting into it early, or every drop of flavor will end up on the cutting board instead of on your fork.

5. 5

   Pour off any excess blackened fat from the cast iron skillet, leaving about a tablespoon of beef drippings behind. Drop in 1 tbsp unsalted European butter, the sliced 4 large torpedo shallots, and the steamed fingerling potatoes, cut-side down. Pan-roast over medium heat for 6 to 7 minutes, stirring the shallots occasionally while letting the potato cut-sides develop a crisp, deep golden crust.

   7 min

   Tip: Let the shallots soften slowly around the potatoes so they become tender and sweet without scorching.

6. 6

   Transfer the crispy potatoes and melting shallots to a serving platter. Return the skillet to medium-high heat, pour in 0.5 cup dry red wine, and use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom. Simmer vigorously until reduced by two-thirds, about 3 minutes. Pour in 0.33 cup rich beef bone broth and any accumulated resting juices from the steak; simmer until glossy and lightly thickened, about 2 minutes. Pull the pan off the heat and vigorously swirl in the final cold 1 tbsp unsalted European butter to mount the sauce.

   5 min

   Tip: Taking the pan off the heat before swirling in cold butter creates an emulsified, velvety bistro pan sauce without breaking it.

7. 7

   In a small bowl, quickly toss 2 cups fresh watercress with 1 tbsp olive oil, 1 tsp Meyer lemon juice, and a pinch of salt. Slice the rested bavette against its prominent grain into 1/2-inch thick slices. Fan the steak over the crispy potatoes and shallots, spoon the glossy Cabernet pan jus over the beef, and scatter the dressed watercress over top.

   3 min

   Tip: Always look closely at bavette: the grain runs diagonally. Cutting perpendicular to those muscle fibers is the secret to melt-in-your-mouth tenderness.