Chef Bao

183 RECIPES

Simple recipes for everyday home cooking

Seared Steak With Radish Salad

This flavorful Seared Steak With Radish Salad is an incredible easy to make gourmet steak dinner that tastes like something out of a restaurant! Pan searing a beautiful steak is way easier than you'd think.

Turn mealtime into a joyful experience
CUISINES: New American
LEVEL: EASY
TIME: 30 min
SERVING: 2 People
INGREDIENTS:
  • 0.8 lb Boneless New York Strip Steaks, 1-Inch-Thick
  • 1 tbsp Olive Oil, Plus More for Drizzling
  • 0.1 tbsp Kosher Salt
  • 3 tbsp Unsalted Butter
  • 4 sprig Thyme
  • 2 tbsp Garlic Cloves, Crushed
  • 1 tsp Finely Grated Lemon Zest
  • 1 tbsp Fresh Lemon Juice
  • 1.5 cup Plain Whole-Milk Greek Yogurt
  • 1 cup Cherry Belle Radish
  • 0.3 cup Parsley
  • 0.1 tbsp Crushed Red Pepper Flakes
  • 0.1 tbsp Sea Salt
  • 1 tsp Sugar
  • 1 sprig Rosemary
LET'S START
Step 1
Step 1
Step 1
Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly).
Step 2
Step 2
Step 2
Rub steaks with 2 Tbsp. oil; season generously with kosher salt. Heat a dry large skillet over medium-high, sear the steak on both sides until lightly charred, 4 minutes on each side. In the same skillet, add butter, thyme, garlic, and cardamom, and cook steaks, tilting skillet and basting with foaming butter for about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing.
Step 3
Step 3
Step 3
Meanwhile, mix lemon zest and one teaspoon of lemon juice into yogurt in a small bowl; season generously with kosher salt.
Step 4
Step 4
Step 4
Just before serving, toss radishes, parsley, and remaining 1 tablespoon lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
Step 5
Step 5
Step 5
Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt. Serve immediately and enjoy!
Final Notes
Final Notes
Look for marbling steak when shopping. There are little spider veins of fat that are weaved throughout the meat, resulting in a more tender cooked steak.