Entree: Portugal – Porto & North – Posta à Mirandesa (Thick bone-in beef steak from northern Portugal, simply seasoned and pan-seared or grilled)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 12 min

Additional 40 min

Total 52 min

Ingredients

2 bone-in beef steaks, Posta à Mirandesa style, approx. 12 oz (340 g) each (estimate: The stated 680 g is treated as gross bone-in weight. Estimated 70% edible raw meat yield; the gross amount is preserved.)
Coarse sea salt, 2 tbsp (30 ml; approximately 36 g).
Olive oil, 1 tbsp (15 ml; approximately 14 g).
Garlic, 4 cloves (approximately 12 g), thinly sliced.
Bay leaves, 2 leaves (approximately 0.4 g).
Dry red wine, 1/4 cup (60 ml; approximately 60 g).
Unsalted butter, 28 g (2 tbsp).
Freshly ground black pepper, to taste (estimated 0.5 g).
Fresh parsley, chopped, for garnish (estimated 5 g).

Instructions

1. Bring the steaks to room temperature for 30–45 minutes and pat dry. Rub both sides liberally with the coarse sea salt and let stand while the pan heats.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the olive oil and warm briefly.
3. Add the steaks and sear for 3–5 minutes per side for medium-rare, adjusting for thickness and desired doneness. During the final minute, add the sliced garlic and bay leaves to the pan.
4. Transfer the steaks to a warm plate, tent loosely with foil, and rest for 5–8 minutes. Add the red wine to the pan and scrape up the browned bits. Stir in the butter until melted to make a glossy jus.
5. Season the jus with black pepper. Briefly return the garlic and bay leaves to the pan to reheat if desired. Spoon the jus over the steaks, garnish with chopped parsley, and serve immediately.