Beef · A steakhouse classic
Dry Aged Chuck Steak with Madeira and Green Peppercorn Sauce
Dry-aged chuck is the steak-lover's secret: deeply marbled, intensely beefy, and a fraction of the price of a fillet. Seared hard and rested, then served under a creamy Madeira and green peppercorn sauce, it's a steakhouse dish you can make at home. Slice it against the grain to keep it tender.
Method
Bring the steak to room temperature, pat dry and season well.
Sear in a smoking-hot pan with the oil, 3–4 minutes a side for medium-rare, basting with a little butter at the end. Rest on a warm plate.
In the same pan, soften the shallots in butter, then pour in the Madeira and let it bubble and reduce by half, scraping up the fond.
Add the stock and reduce again, then stir in the cream and green peppercorns. Simmer until glossy and lightly thickened. Season.
Slice the rested steak against the grain, pour over any resting juices, and spoon the sauce over the top.
Ben's Tip
Chuck rewards medium-rare and a good rest. Cook it hard and fast for the crust, then slice thinly across the grain so every piece stays tender.
To Drink
A structured Right Bank Bordeaux or a ripe Merlot has the plush fruit and grip to match the marbled chuck and creamy sauce.
Made with the best meat money can buy
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