London Royale Seared Beef Carpaccio

• 份量: 2 to 4 servings
• 准备时间: 10 min
• 总时间: 15 min

配料

2 London Royale steak(s), preferably 2 1/2 inches thick (113–170 g; 4–6 ounces each; see “Before we begin” note)

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Kosher salt, as needed

45 g Beef tallow, or neutral oil

56 g Unsalted butter, softened, cut into 1-inch cubes

20 g Garlic clove(s), (4 cloves) thinly sliced

1 Rosemary, fresh sprig

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Flake sea salt, for serving, optional, as needed

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Crusty bread, thickly sliced, for serving, as needed

步骤

Heat a dry 10-inch carbon steel skillet over high heat for 4 minutes. While pan is heating, generously season steaks on all sides with salt. Add tallow to pan and swirl until tallow is melted and just begins to smoke.

Add steaks to pan and cook, turning and flipping steaks frequently, until lightly browned on all sides, including edges, about 90 seconds.

Add butter, garlic, and rosemary to pan and continue to cook, turning and basting steaks with foaming butter until evenly browned on flat sides, about 30 seconds. Remove pan from heat and transfer steaks to 1/8 sheet pan.

Let steaks rest for 1 minute. While steaks are resting, continue swirling pan, off heat, until garlic is evenly browned, 30 seconds to 1 minute.

Transfer steaks to cutting board, standing them up on their sides. Using a sharp knife, slice steaks against grain as thinly as possible.

Transfer sliced steak pieces back to pan and toss in butter until each piece is well-dressed, about 15 seconds. Working quickly, transfer contents of pan back to 1/8 sheet pan to stop cooking.

Arrange sliced steak on a serving platter, overlapping slices slightly. Strip rosemary leaves from stem and sprinkle over steak. Spoon garlic butter and pan drippings over steak, and season generously with sea salt (if using). Serve with crusty bread for mopping up the brown butter and steak juices.

备注

Before we begin

London Royale: London Royale is not a widespread term for this cut of beef, and it may be difficult to persuade your butcher to cut London broil steaks for you in this way. If you can’t convince them, you can substitute with filet mignon steaks and proceed with the recipe as written, or you can try your hand at turning a traditional London broil into London Royale medallions. Check out master butcher Kevin Smith’s full butchery demo below, as well as the tip for leveling up London broil into London Royale.

Beef tallow: Tallow (rendered beef fat) can be found at butcher shops and some grocery stores. If you can’t source tallow, substitute with an equal amount of neutral oil for searing the steaks.