Here is a beef dish that is super easy to make and has big flavourful results. You can use any steak cut you like, but the medium-rare short rib is an unusual choice (normally you’ll find short rib as a braised option). If you like your steak cooked more that medium, try a different cut. The short rib will be too tough.
Ingredients
- 1 pound boneless beef short rib
- 1 lemon
- 1/3 cup butter
- 2 cloves garlic
- 1 tablespoon parsley or chives, minced
- salt and pepper
Instructions
Heat a skillet or cast-iron pan over medium-high heat. Do not place any oil in the pan. Place the lemon halves face down. Allow them to blacken without moving them. This will take a minute or two. Carefully remove the lemon from the pan (you may need to get under them with a spatula). Reserve.
Bring the short rib to room temperature and pat dry. Season liberally with salt. Once the beef has lost its chill, add a splash of oil to the same hot skillet used for the lemon. Sear the beef on all sides. To get a dark brown crust on the meat, don't move it around in the pan until it is ready to turn.
Preheat the oven to 400F.
Add the garlic cloves to the pan and place the pan in the oven. Cook the beef for approximately 15 minutes, until it has reached an internal temperature of 125F. The meat should still feel soft when pinched, without visible moisture coming out from the top of it. Once the temperature is reached, take the beef out of the oven, transfer it to a plate and let it rest.
Place the pan over medium-low heat and add the butter. Cook the butter until it turns brown. This will take a couple minutes. Once the butter is browned, remove the pan from the heat and squeeze in the juice of both lemon halves. Reserve.
Once the meat has rested for a few minutes, slice it as thinly as possible, across the grain.
To serve, fan the slices of beef onto a service plate. Spoon the burnt lemon and brown butter over all of the slices. Sprinkle with herbs.
