Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.

• Four 1-1/2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
• 1 tsp. chopped fresh rosemary plus
• 3 sprigs, pulled apart into smaller pieces
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1-1/2 lbs. small red potatoes, halved or quartered if large
• 2 tsp. balsamic vinegar

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil and heat until the butter melts and its foam subsides. Add the steaks and cook without touching until they brown around the edges and easily release from the pan, about 3 minutes. Flip and cook the other sides until they brown, about 2 minutes. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the skillet. Arrange the potatoes, cut side down, in the skillet, scatter the rosemary leaves around the potatoes, sprinkle with 1/2 tsp. salt, and transfer to the oven. Roast until the potatoes are tender when pierced, about 15 minutes. Set the steaks atop the potatoes and cook until the steaks are medium-rare—an instant-read thermometer inserted into the thickest part should register 135°F, about 10 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes. Toss the potatoes with the remaining 2 Tbs. butter and the balsamic vinegar, and keep warm in the oven (turn the oven off and leave the door slightly open). Serve the steaks thinly sliced, with the potatoes on the side, drizzled with any remaining balsamic and butter mixture and sprinkled lightly with salt and pepper.

Steak Diane

Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.

• 1 1-1/2-lb. flank steak
• Kosher salt and freshly ground black pepper
• 2 tsp. peanut or vegetable oil
• 3 Tbs. finely chopped shallot
• 3 Tbs. medium sherry, such as amontillado
• 2 Tbs. Cognac
• 2 tsp. Worcestershire sauce
• 2 Tbs. lower-salt chicken broth
• 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
• 3 Tbs. thinly sliced fresh chives
• 2 Tbs. finely chopped flat-leaf parsley
• 1/2 tsp. fresh lemon juice, more to taste

Position a rack in the center of the oven and heat the oven to 400°F.

Pat the steak dry and season generously with salt and pepper. In an ovenproof heavy-duty 12-inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2 minutes. Brown the steak on both sides, about 4 minutes total. Transfer the skillet to the oven and continue to cook until an instant-read thermometer inserted in the thickest part of the meat reads 135°F, about 5 minutes. Transfer the steak to a platter, cover loosely with foil, and let rest for 5 to 10 minutes.

Meanwhile, pour off the fat in the skillet (be careful of the hot handle). Set the skillet over medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce. Simmer, stirring and scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce is reduced by half, 2 to 3 minutes. Lower the heat to low, add the chicken broth, butter, chives, and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper, and more lemon juice.

Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-inch slices. Serve with the sauce.

Black-Pepper-Crusted Beef Tenderloin with Chimichurri Sauce

A tangy condiment made with fresh herbs and garlic, chimichurri sauce isa traditional accompaniment to grilled meats in Argentina and pairs
well with peppery steak. Before cooking the steaks, you can use the
weight of your skillet to crush the whole peppercorns for the coating.

For the chimichurri sauce

• 1-1/2 oz. mixed fresh cilantro and flat-leaf parsley leaves (1 cup packed)
• 1 Tbs. fresh oregano or 1 tsp. dried
• 1 Tbs. chopped garlic
  
  
• 1/3 cup extra-virgin olive oil
• 1 Tbs. red wine vinegar
• 1 tsp. fresh lime juice; more to taste
• 1/4 tsp. crushed red pepper flakes
• Kosher salt

For the steaks

• 2 Tbs. black peppercorns, coarsely crushed
• Kosher or coarse salt
• 4 6- to 7-oz. beef tenderloin steaks, about 1-1/2 inches thick
• 1 Tbs. olive oil
  
  

Make the sauce

Combine the cilantro, parsley, oregano, and garlic in a food processor and pulse until finely chopped. Scrape the mixture into a bowl and stir in the olive oil, vinegar, lime juice, red pepper flakes, and 1/2 tsp. salt.

Cook the steak

In a flat dish or shallow bowl, combine the crushed peppercorns with 2 tsp. salt. Firmly press both sides of the steaks into the mixture so they’re well coated. Set aside to come to room temperature, at least 20 minutes and up to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F.

Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the oil, swirling the pan to coat the bottom; then add the steaks and cook, undisturbed, until nicely browned on the bottom, about 4 minutes. Flip and cook, undisturbed, until nicely browned on the other side, about 4 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer registers 120° to 125°F for rare, 130° to 135°F for medium rare, or 140° to 145°F for medium, 2 to 7 minutes. Let the steaks rest on a plate, loosely covered with foil, for 5 minutes. Serve the steaks topped with the chimichurri sauce.

Sear-Roasted Chicken with Honey-Vinegar Sauce

The overnight refrigeration dries out the skin and helps make it crisper, but you can skip it if you want.

• One 3-1/2 lb. chicken, rinsed inside and out and patted dry with paper towels, first two wing segments cut off
• 1/2 tsp. kosher salt; more as needed
• 1/2 Tbs. cracked black pepper, plus more freshly ground black pepper as needed
• 1 lemon wedge
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 cloves garlic
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter, at room temperature
• 3/4 cup apple-cider vinegar
• 3/4 cup dry white wine
• 1-1/2 Tbs. honey

Line a pan or plate with several paper towels and put the chicken in it. Refrigerate uncovered for 8 to 24 hours, changing the towels as needed so the chicken stays dry.

Position a rack in the lower part of the oven and heat the oven to 425ºF. Rub the chicken cavity with the salt and cracked black pepper, and stuff it with the lemon, thyme, rosemary, and garlic.

Truss the bird by passing a 4-foot string under the drumsticks’ knobs and crossing the string over the knobs to make an X. Pull both ends of the string down toward the tail and then back along the body, pulling tightly across the joint between the drumstick and thigh and toward the back, catching the wing under the string. Pull the string securely under the backbone at the neck. Knot the ends.

In a heavy, 12 inch skillet (I like cast iron or copper) or a stainless-steel roasting pan, heat the olive oil over medium heat. Rub the chicken all over with the room-temperature butter and season the skin generously with salt and pepper. When the oil is hot, slip in the chicken, breast side up. Sear until the skin is golden brown, about 5 minutes. Turn the chicken onto one leg and thigh and sear until deep golden brown, about 7 minutes. (Thighs roast more slowly than breasts, so an extra minute of searing helps compensate.) Tilt the bird onto one side of its breast and sear until golden brown. Brown the other leg, thigh, and breast the same way. Set the chicken breast side up.

Roast the chicken, basting every 10 minutes with the pan juices, until the thigh meat is 170ºF or the juices run clear, 45 to 50 minutes. If the chicken browns too quickly, lower the oven temperature to 400ºF. Transfer the chicken to a platter and tent with foil while you make the sauce.

Tilt the pan so the juices collect in one corner and spoon off the fat that rises to the top, leaving the juices. Heat the pan on medium high and add the vinegar, wine, and honey. Stir and scrape the bottom of the pan and let the liquid reduce to about 1/3 cup, 8 to 10 minutes. Taste and season with salt and pepper.

Sirloin Steaks with Garlicky Swiss Chard

Fresh Swiss chard puts a summery spin on this basic seared steak. It's perfect for a quick weeknight dinner: after the steaks sear, they finish cooking in the oven while you cook the chard.

• 2 lb. sirloin steak, 1 inch thick
• 1-1/2 tsp. dried rosemary, coarsely chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3/4 cup dry red wine, such as merlot
• 4 large cloves garlic, minced
• 2 Tbs. red wine vinegar
• 1 tsp. granulated sugar
• 1/2 tsp. Dijon mustard
• 2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped
• 2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)

Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.


Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest.


Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.


Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.


Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.


Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.

Pan-Roasted Duck Breasts with Sherry, Honey & Thyme Sauce

You can dress up this dish by adding a few dried figs, if you like. Trim off the stems and, depending on their size, halve or quarter them. Soak the figs in the sherry for 10 minutes and then drain them, reserving the sherry. Add the sherry as directed and add the figs to the sauce along with the broth.

• 4 boneless skin-on duck breast halves (about 2 lb. total)
• Kosher salt and freshly ground black pepper
• 1/4 cup dry sherry
• 1/4 cup sherry vinegar
• 1/2 cup homemade or low-salt canned chicken broth
• 2 tsp. honey
• 1 tsp. lightly chopped fresh thyme
• 1 Tbs. unsalted butter

Heat the oven to 425ºF. Rinse the duck breasts and pat dry. Trim any silverskin from the meat side of the breasts. Scrape the tendon out of the tender, if it’s still attached, and pat the tender back in place. Trim the edges of the skin so there’s about 1/4 inch overhang . With a sharp chef’s or boning knife, score the skin in a 1/2-inch crosshatch pattern . Try to cut only through the skin and not into the meat. Season the breasts on both sides with salt and pepper.

Heat a large ovenproof sauté pan or skillet (don’t use nonstick) over medium-high heat for 1 minute. Put the duck in the pan, skin side down, and let it sear. As fat collects in the pan, spoon it off once or twice . When the skin turns medium brown, after about 6 minutes, reduce the heat to medium. Continue to cook until much of the fat is rendered from the duck and the skin looks crisp and deep golden brown, another 2 to 4 minutes.

Flip the breasts skin side up, spoon off any remaining fat, and put the pan in the oven. Roast until the duck is cooked to your liking: 3 to 4 minutes for medium rare and 5 to 6 minutes for medium well. To check for doneness, cut into a breast or use an instantread thermometer: 135°F for medium rare, 155°F for medium well.

Transfer the duck to a plate or platter and tent with foil to keep warm. Set the pan on mediumhigh heat and pour in the sherry and sherry vinegar. Immediately scrape the pan with a wooden spoon to release any cooked-on bits. Boil until the liquid has reduced to about 2 Tbs., about 3 minutes. Add the broth, honey, thyme, and 1/4 tsp. salt. Boil until the liquid is reduced by about half, about 3 minutes. Reduce the heat to low and blend the butter into the sauce by consisteantly stirring or swirling the pan. Slice the duck thinly on an angle, arrange it on heated plates, and spoon the sauce over or around it. Serve right away.

Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons

Instead of cooking chicken breasts, you can use leftover roasted or rotisserie chicken. You'll need 3-1/2 cups.When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully.

For the vinaigrette:

• 2 Tbs. rice vinegar
• 1 Tbs. soy sauce
• 1 Tbs. peanut oil
• 2 tsp. finely grated or minced fresh ginger
• 1 tsp. granulated sugar
• 1 tsp. Asian sesame oil
• 1 medium clove garlic, minced (1 tsp.)
• Pinch crushed red pepper flakes
• Kosher salt and freshly ground black pepper

For the chicken:

• 1 Tbs. peanut oil
• 3 bone-in, skin-on split chicken breasts (about 1 lb. total)
• Kosher salt and freshly ground black pepper

For the salad:

• 1/2 cup cashew pieces (about 3 oz.)
• 1-1/2 cups peanut oil
• 2 oz. wonton wrappers (about 8 wrappers), cut into 1/8-inch strips
• 10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
• 2 scallions, thinly sliced on the diagonal

Position a rack in the center of the oven and heat the oven to 375ºF.

Make the vinaigrette:

In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with the salt and pepper.

Cook the chicken:

Heat the peanut oil in an ovenproof 10-inch skillet over medium-high heat. Generously season the chicken breasts with salt and pepper. When the oil is shimmering, add the chicken breasts skin side down and cook until light golden, 1 to 2 minutes. Turn the chicken breasts so they are skin side up and transfer the pan to the oven. Bake until the chicken is just cooked through, 12 to 14 minutes. Transfer the chicken to a cutting board and let cool. Remove and discard the skin and bones. Cut each breast diagonally into thin slices and set aside.

Make the salad:

While the chicken cools, scatter the cashews on a baking sheet and bake in the oven until golden and fragrant, 7 to 9 minutes. Let cool.

Pour the peanut oil into a small saucepan and heat over medium-high heat until the oil reaches 375ºF. Use a candy thermometer to monitor the temperature, or test the oil temperature by dipping the end of one wonton strip into the oil. If it’s hot enough, it should sizzle on contact.

Fry half of the strips until light golden, 30 to 60 seconds. Remove with a slotted spoon and drain on paper towels. Season with a light sprinkle of salt. Fry the remaining wonton strips, drain, and season with salt. (The wontons can be fried up to 2 hours ahead.)

In a large bowl, toss the vinaigrette with the spinach, chicken, and scallions and season to taste with salt. Divide the salad among four or six plates, garnish each with the fried wontons and cashews, and serve immediately.

Sear-Roasted Chicken with Tomato & Red Wine Sauce

When you sear-roast chicken breasts you get perfect browning and even doneness. It's a simple restaurant technique you can do at home with great results. Here's a tip to get the most out of this dish: Be sure that the oven has reached 425°F before starting to sear—most ovens take 20 to 30 minutes to heat up thoroughly.

For the Chicken:

• 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
• Kosher salt and freshly ground black pepper
• 2 Tbs. olive oil, canola oil, or peanut oil

For the Tomato & Red Wine Sauce:

• 1/2 cup red wine
• 1 14-1/2-oz. can diced tomatoes (preferably “petite-cut”), with their juices
• 2 Tbs. loosely packed chopped fresh oregano
• Pinch crushed red chile flakes
• 1/3 cup freshly grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper

Sear-roast the chicken:

Heat the oven to 425°F. Turn the exhaust fan on to high. Pat chicken dry with paper towels. Season both sides generously with salt and pepper (about 1 tsp. of each total). Heat a 12-inch heavy-based ovenproof skillet over medium-high heat until a droplet of water vaporizes in 1 or 2 seconds, about 1 min. (If the water skitters around the pan and doesn’t evaporate, the pan is too hot; take it off the heat for about 30 seconds to cool.)

Add the oil, swirl it around the pan, and then evenly space the chicken in the pan. Cook without touching for 2 min. Using tongs, lift a corner of the chicken, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more min. before flipping.) Cook the second side for 1 min. and then transfer the skillet to the oven.

Roast until the chicken reaches an internal temperature of 165°F and is firm to the touch, about 5 to 8 min. Using potholders, carefully remove the pan from the oven, transfer the chicken to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.

Prepare the pan sauce:

Pour off any excess fat from the skillet. Return the pan to high heat and add the red wine. Cook, scraping the pan with a wooden spoon to incorporate any browned bits, until the wine is reduced to a glazy film. Add the tomatoes with their juices and the red chile flakes; cook until the juices reduce to a saucy consistency, about 3 min. Stir in the oregano and Parmigiano; season generously with salt and pepper to taste. Serve immediately spooned over the sear-roasted chicken.

Beef Tenderloin with Roquefort-Pecan Butter

These tender steaks, topped with a tangy blue cheese and toasted nut butter, make for a main course that’s ready in minutes but feels like you fussed.

• 2 oz. (1/2 cup) pecan halves, chopped
• 4 1-1/2-inch-thick center-cut beef tenderloin steaks (6 to 7 oz. each)
• Kosher salt and freshly ground black pepper
• 1 Tbs. vegetable oil
• 3 oz. Roquefort, at room temperature
• 2 oz. (1/4 cup) unsalted butter, softened
• 2 Tbs. whole flat-leaf parsley leaves

Position a rack in the center of the oven and heat the oven to 350°F.

Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Let cool completely.

Pat the steaks dry and season with 1 tsp. salt and 1/2 tsp. pepper. Heat a 10-inch ovenproof, heavy-duty skillet (preferably cast iron; don’t use a nonstick skillet) over medium-high heat for 2 minutes. Add the oil and swirl the skillet to coat. Add the steaks and cook, flipping once with tongs, until well browned on both sides, 6 to 7 minutes total. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer registers 125°F for medium rare, 5 to 6 minutes.

Meanwhile, in a small bowl, mash together the cheese and butter with a fork and then stir in the pecans.

Remove the skillet from the oven and top the steaks with the Roquefort butter. Let the steaks rest in the pan, loosely covered with foil, for 5 minutes. Serve sprinkled with the parsley leaves.

Sear-Roasted Chicken with Honey-Vinegar Sauce

The overnight refrigeration dries out the skin and helps make it crisper, but you can skip it if you want.

• One 3-1/2 lb. chicken, rinsed inside and out and patted dry with paper towels, first two wing segments cut off
• 1/2 tsp. kosher salt; more as needed
• 1/2 Tbs. cracked black pepper, plus more freshly ground black pepper as needed
• 1 lemon wedge
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 cloves garlic
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter, at room temperature
• 3/4 cup apple-cider vinegar
• 3/4 cup dry white wine
• 1-1/2 Tbs. honey

Line a pan or plate with several paper towels and put the chicken in it. Refrigerate uncovered for 8 to 24 hours, changing the towels as needed so the chicken stays dry.

Position a rack in the lower part of the oven and heat the oven to 425ºF. Rub the chicken cavity with the salt and cracked black pepper, and stuff it with the lemon, thyme, rosemary, and garlic.

Truss the bird by passing a 4-foot string under the drumsticks’ knobs and crossing the string over the knobs to make an X. Pull both ends of the string down toward the tail and then back along the body, pulling tightly across the joint between the drumstick and thigh and toward the back, catching the wing under the string. Pull the string securely under the backbone at the neck. Knot the ends.

In a heavy, 12 inch skillet (I like cast iron or copper) or a stainless-steel roasting pan, heat the olive oil over medium heat. Rub the chicken all over with the room-temperature butter and season the skin generously with salt and pepper. When the oil is hot, slip in the chicken, breast side up. Sear until the skin is golden brown, about 5 minutes. Turn the chicken onto one leg and thigh and sear until deep golden brown, about 7 minutes. (Thighs roast more slowly than breasts, so an extra minute of searing helps compensate.) Tilt the bird onto one side of its breast and sear until golden brown. Brown the other leg, thigh, and breast the same way. Set the chicken breast side up.

Roast the chicken, basting every 10 minutes with the pan juices, until the thigh meat is 170ºF or the juices run clear, 45 to 50 minutes. If the chicken browns too quickly, lower the oven temperature to 400ºF. Transfer the chicken to a platter and tent with foil while you make the sauce.

Tilt the pan so the juices collect in one corner and spoon off the fat that rises to the top, leaving the juices. Heat the pan on medium high and add the vinegar, wine, and honey. Stir and scrape the bottom of the pan and let the liquid reduce to about 1/3 cup, 8 to 10 minutes. Taste and season with salt and pepper.

Pork Tenderloin with Sage & Marsala Sauce

This may look like a special-occasion roast, but it’s actually perfect for a weeknight, and while the fried sage leaves are optional, do try them. They make an unusual crisp garnish and add visual appeal to this simple but elegant dish.  

For the fried sage leaves (optional):

• 12 to 16 large, whole sage leaves, thoroughly washed and dried, stems left on
• Olive oil, for frying
• Kosher salt

For the pork:

• 1 large pork tenderloin (1-1/4 to 1-1/2 lb.), trimmed and cut in half crosswise 
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. pink peppercorns, crushed (optional)
• 2 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 1/2 cup sweet Marsala
• 1 Tbs. chopped fresh sage leaves

Make the fried sage leaves, if using:

Pour enough olive oil in a heavy skillet to cover the bottom by about 1/8 inch and heat over medium heat until the oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15 to 30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.

Cook the pork:

Position a rack in the center of the oven and heat the oven to 375°F. Season the pork tenderloin with the salt and pepper and rub it evenly with the pink peppercorns, if using.

Heat 1 Tbs. of the butter and the oil in a 10-inch ovenproof skillet or straight-sided sauté pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat registers 140°F, 10 to 15 minutes. Move the pork to a cutting board and tent loosely with foil.

Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbs. butter and the chopped sage. Swirl or stir the sauce until the butter melts.

Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat. Garnish with the fried sage leaves, if using.

Herb-Marinated Skirt Steaks

For the best flavor and tenderness, cook these steaks to medium rare or just barely medium. Thinner skirt steaks will cook more quickly. If you can’t grill these steaks, sear-roast them.For more tips on grilling perfect steaks, visit our Guide to Grilling.

• 4 lb. skirt steaks (about 3 or 4 steaks)
• 12 cloves garlic
• 4 5-inch fresh sprigs rosemary
• 16 sprigs fresh thyme
• 1 Tbs. freshly cracked black pepper
• Extra-virgin olive oil
• Sea salt
• 1 recipe Pesto-Style Salsa Verde 

Trim the steaks of excess fat and cut into pieces that are of relatively even thickness and of manageable size. Smash the garlic cloves with the flat part of a heavy knife and then peel the cloves. Crush and tear the rosemary sprigs with your hands to release their perfume. In a medium-large bowl, combine the steaks with the herbs, garlic, pepper, and 6 Tbs. olive oil. Toss to coat well. Cover and refrigerate for one to two days.

To grill the steaks:

Take the steaks out of the refrigerator 30 minutes before grilling and brush off the herb sprigs and garlic. Prepare a medium-hot gas or charcoal grill fire. Season the steaks with salt. Oil the grill and then grill the steaks for 2 to 3 minutes on each side for medium rare (thicker steaks will be medium rare after 3 to 5 minutes per side). Let rest for 10 minutes on a clean cutting board before slicing thinly across the grain. Serve with the salsa verde.

To sear-roast the steaks:

Heat the oven to 400°F. Put a rack in a rimmed baking sheet or roasting pan. Let the steaks sit at room temperature for 30 min. Brush off the herb sprigs and garlic and season the steaks with salt. Heat a 12-inch sauté pan over high heat until very hot. Add a small amount of olive oil and as many pieces of steak as will fit without crowding (and use a splatter screen if you have one). Sear until the first side is well browned, 2 to 3 minutes. Flip and sear the other side until well browned, 2 to 3 min. (Reduce the heat to ­medium high if the pan is too hot and smoky.) Transfer the steaks to the rack on the baking sheet and continue searing the ­remaining steaks in batches.

When all the steaks are seared, roast them in the oven until done to your liking, 5 to 10 min. Let the steaks rest for 10 minutes before slicing thinly across the grain. Serve with the salsa verde.

Miso-Marinated Sablefish

Sablefish, which is also known as black cod or butterfish, is a sustainably caught fish that comes mostly from Alaska, though it is also abundant in parts of the Pacific Northwest. Marinating it in miso, the umami-rich paste made with soybeans, rice, and/or barley, is a traditional preparation, but the marinade is also wonderful slathered on other kinds of fish, chicken, and pork. Serve the sablefish with sweet pickled sushi ginger, toasted sesame seeds, and daikon sprouts.

• 1/4 cup mirin
• 1/4 cup sake wine
• 1/2 cup plus 2 Tbs. white shiro miso
• 1/3 cup granulated sugar
• 6 sablefish fillets, skin on, 6 to 7 oz. each
• 3 Tbs. canola or grapeseed oil
• Pickled sushi ginger, for garnish
• Sesame seeds, toasted, for garnish
• Daikon sprouts, for garnish

Combine the mirin and sake in a small saucepan and bring to a boil. Whisk in the miso until smooth, then add the sugar and cook over medium heat, stirring constantly, until the sugar has dissolved. Transfer the marinade to a bowl and cool.

Pat the cod fillets thoroughly with paper towels and generously coat with marinade on both sides. Place in a nonreactive bowl or dish with any remaining marinade, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.

Heat the oven to 400°F. Warm the oil over medium-high heat in an ovenproof sauté pan large enough to hold the fish in one layer. When the oil is hot, scrape the excess marinade off the fish and cook the fish until lightly browned on one side, about 2 minutes. Turn the fish and place the pan in the oven until the fish is cooked through and flaky, about 8 minutes. Serve on warm plates topped with the garnishes.

Pork Tenderloin with Sage & Marsala Sauce

This may look like a special-occasion roast, but it’s actually perfect for a weeknight, and while the fried sage leaves are optional, do try them. They make an unusual crisp garnish and add visual appeal to this simple but elegant dish.  

For the fried sage leaves (optional):

• 12 to 16 large, whole sage leaves, thoroughly washed and dried, stems left on
• Olive oil, for frying
• Kosher salt

For the pork:

• 1 large pork tenderloin (1-1/4 to 1-1/2 lb.), trimmed and cut in half crosswise 
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. pink peppercorns, crushed (optional)
• 2 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 1/2 cup sweet Marsala
• 1 Tbs. chopped fresh sage leaves

Make the fried sage leaves, if using:

Pour enough olive oil in a heavy skillet to cover the bottom by about 1/8 inch and heat over medium heat until the oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15 to 30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.

Cook the pork:

Position a rack in the center of the oven and heat the oven to 375°F. Season the pork tenderloin with the salt and pepper and rub it evenly with the pink peppercorns, if using.

Heat 1 Tbs. of the butter and the oil in a 10-inch ovenproof skillet or straight-sided sauté pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat registers 140°F, 10 to 15 minutes. Move the pork to a cutting board and tent loosely with foil.

Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbs. butter and the chopped sage. Swirl or stir the sauce until the butter melts.

Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat. Garnish with the fried sage leaves, if using.

Miso-Marinated Sablefish

Sablefish, which is also known as black cod or butterfish, is a sustainably caught fish that comes mostly from Alaska, though it is also abundant in parts of the Pacific Northwest. Marinating it in miso, the umami-rich paste made with soybeans, rice, and/or barley, is a traditional preparation, but the marinade is also wonderful slathered on other kinds of fish, chicken, and pork. Serve the sablefish with sweet pickled sushi ginger, toasted sesame seeds, and daikon sprouts.

• 1/4 cup mirin
• 1/4 cup sake wine
• 1/2 cup plus 2 Tbs. white shiro miso
• 1/3 cup granulated sugar
• 6 sablefish fillets, skin on, 6 to 7 oz. each
• 3 Tbs. canola or grapeseed oil
• Pickled sushi ginger, for garnish
• Sesame seeds, toasted, for garnish
• Daikon sprouts, for garnish

Combine the mirin and sake in a small saucepan and bring to a boil. Whisk in the miso until smooth, then add the sugar and cook over medium heat, stirring constantly, until the sugar has dissolved. Transfer the marinade to a bowl and cool.

Pat the cod fillets thoroughly with paper towels and generously coat with marinade on both sides. Place in a nonreactive bowl or dish with any remaining marinade, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.

Heat the oven to 400°F. Warm the oil over medium-high heat in an ovenproof sauté pan large enough to hold the fish in one layer. When the oil is hot, scrape the excess marinade off the fish and cook the fish until lightly browned on one side, about 2 minutes. Turn the fish and place the pan in the oven until the fish is cooked through and flaky, about 8 minutes. Serve on warm plates topped with the garnishes.

Peanut-Crusted Chicken Breasts

• 1/2 cup salted peanuts
• 2 eggs
• Pinch cayenne
• 1/2 cup all-purpose flour
• 4 boneless, skinless chicken breast halves (5 to 6 oz. each), patted dry
• Salt and freshly ground black pepper
• Olive oil for the pan

Heat the oven to 500°F. In a food processor or coffee grinder, pulse the peanuts just until finely crushed; be careful not to grind them to a paste. Transfer the crushed nuts to a plate or shallow bowl. In a second plate, beat the eggs with the cayenne. Put the flour in a third plate. Line up the flour, eggs, and nuts in that order.

Between two sheets of plastic wrap, lightly pound the chicken breasts to even them out (if you don't have a mallet, use a heavy pan or the side of a cleaver). Lightly season the chicken with salt and pepper. With one hand (this will be your dry hand), dredge a chicken breast in the flour, making sure it's coated evenly. Shake off the excess. Transfer the chicken to the other hand (this will be your wet hand) and dip it in the egg. With the same hand, dredge the chicken breast on one side only in the crushed peanuts, patting to coat the chicken. Set aside, nut side down, and repeat with the three remaining chicken pieces.

Set a large cast-iron skillet over medium-high heat and add just enough oil to make a light film. When the oil is very hot, add the chicken, peanut side down, and cook until the crust is light brown, about 2 minutes. Flip the chicken over, put the skillet in the oven, and let the chicken roast for about 4 minutes. Remove the pan from the oven, check for doneness with the tip of a knife, and serve immediately.

Beef Tenderloin with Roquefort-Pecan Butter

These tender steaks, topped with a tangy blue cheese and toasted nut butter, make for a main course that’s ready in minutes but feels like you fussed.

• 2 oz. (1/2 cup) pecan halves, chopped
• 4 1-1/2-inch-thick center-cut beef tenderloin steaks (6 to 7 oz. each)
• Kosher salt and freshly ground black pepper
• 1 Tbs. vegetable oil
• 3 oz. Roquefort, at room temperature
• 2 oz. (1/4 cup) unsalted butter, softened
• 2 Tbs. whole flat-leaf parsley leaves

Position a rack in the center of the oven and heat the oven to 350°F.

Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Let cool completely.

Pat the steaks dry and season with 1 tsp. salt and 1/2 tsp. pepper. Heat a 10-inch ovenproof, heavy-duty skillet (preferably cast iron; don’t use a nonstick skillet) over medium-high heat for 2 minutes. Add the oil and swirl the skillet to coat. Add the steaks and cook, flipping once with tongs, until well browned on both sides, 6 to 7 minutes total. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer registers 125°F for medium rare, 5 to 6 minutes.

Meanwhile, in a small bowl, mash together the cheese and butter with a fork and then stir in the pecans.

Remove the skillet from the oven and top the steaks with the Roquefort butter. Let the steaks rest in the pan, loosely covered with foil, for 5 minutes. Serve sprinkled with the parsley leaves.

Steak Diane

Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.

• 1 1-1/2-lb. flank steak
• Kosher salt and freshly ground black pepper
• 2 tsp. peanut or vegetable oil
• 3 Tbs. finely chopped shallot
• 3 Tbs. medium sherry, such as amontillado
• 2 Tbs. Cognac
• 2 tsp. Worcestershire sauce
• 2 Tbs. lower-salt chicken broth
• 2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
• 3 Tbs. thinly sliced fresh chives
• 2 Tbs. finely chopped flat-leaf parsley
• 1/2 tsp. fresh lemon juice, more to taste

Position a rack in the center of the oven and heat the oven to 400°F.

Pat the steak dry and season generously with salt and pepper. In an ovenproof heavy-duty 12-inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2 minutes. Brown the steak on both sides, about 4 minutes total. Transfer the skillet to the oven and continue to cook until an instant-read thermometer inserted in the thickest part of the meat reads 135°F, about 5 minutes. Transfer the steak to a platter, cover loosely with foil, and let rest for 5 to 10 minutes.

Meanwhile, pour off the fat in the skillet (be careful of the hot handle). Set the skillet over medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce. Simmer, stirring and scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce is reduced by half, 2 to 3 minutes. Lower the heat to low, add the chicken broth, butter, chives, and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper, and more lemon juice.

Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-inch slices. Serve with the sauce.

Miso-Marinated Sablefish

Sablefish, which is also known as black cod or butterfish, is a sustainably caught fish that comes mostly from Alaska, though it is also abundant in parts of the Pacific Northwest. Marinating it in miso, the umami-rich paste made with soybeans, rice, and/or barley, is a traditional preparation, but the marinade is also wonderful slathered on other kinds of fish, chicken, and pork. Serve the sablefish with sweet pickled sushi ginger, toasted sesame seeds, and daikon sprouts.

• 1/4 cup mirin
• 1/4 cup sake wine
• 1/2 cup plus 2 Tbs. white shiro miso
• 1/3 cup granulated sugar
• 6 sablefish fillets, skin on, 6 to 7 oz. each
• 3 Tbs. canola or grapeseed oil
• Pickled sushi ginger, for garnish
• Sesame seeds, toasted, for garnish
• Daikon sprouts, for garnish

Combine the mirin and sake in a small saucepan and bring to a boil. Whisk in the miso until smooth, then add the sugar and cook over medium heat, stirring constantly, until the sugar has dissolved. Transfer the marinade to a bowl and cool.

Pat the cod fillets thoroughly with paper towels and generously coat with marinade on both sides. Place in a nonreactive bowl or dish with any remaining marinade, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.

Heat the oven to 400°F. Warm the oil over medium-high heat in an ovenproof sauté pan large enough to hold the fish in one layer. When the oil is hot, scrape the excess marinade off the fish and cook the fish until lightly browned on one side, about 2 minutes. Turn the fish and place the pan in the oven until the fish is cooked through and flaky, about 8 minutes. Serve on warm plates topped with the garnishes.

Spice-Scented Lamb Chops with Onion-Tomato Compote

This dish is wonderful with couscous (the instant kind cooks in five minutes) or with some good crusty bread. If you have ground turmeric on hand, a teaspoon added to the spice rub gives a deeper flavor and a golden hue. I like to garnish this dish with some chopped fresh cilantro.

• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/4 tsp. freshly ground black pepper
• 1 tsp. plus 1 Tbs. olive oil
• 1 to 1-1/4 lb. lamb chops (about 4 loin chops or 6 rib chops; see How to pick the right cut of lamb chop)  
• 1 medium yellow onion
• 1 to 2 cloves garlic
• Salt
• 3 canned plum tomatoes, seeded and coarsely chopped
• 1/2 tsp. sweet paprika
• 1/4 tsp. ground ginger
• 1/8 tsp. cayenne
• 1 tsp. honey

Heat the oven to 400°F. Combine the cumin, cinnamon, and black pepper with 1 tsp. of the olive oil. Rub this paste on the lamb chops and let them stand at room temperature while you thinly slice the onion and finely chop the garlic.

In an ovenproof heavy-based medium skillet, heat the remaining 1 Tbs. olive oil over medium-high heat. Sprinkle a little salt on the lamb chops and put the chops in the pan; give the pan a brisk shake. Sear the chops until one side is a deep reddish brown (this will take a few minutes). Turn the lamb over and sear the other side. Remove the lamb from the pan and reserve; don't wipe out the pan.

Add the onion and garlic to the pan and cook, scraping to dislodge any lamb drippings, until the onion is soft, 8 to 10 minutes. Add the tomatoes, paprika, ginger, cayenne, and honey, stirring to combine. Nestle the chops back in the pan and put the pan in the oven. Remove the pan from the oven when the internal temperature of the lamb chops reaches 120° to 125°F on an instant-read thermometer (for medium rare), 5 to 10 minutes, depending on the thickness of the lamb chops.

Divide the lamb chops between two plates. The tomato compote should be quite thick; if it's watery, cook it a minute or two more over high heat. Spoon the compote over the chops. Sprinkle with cilantro, if you like, and serve.