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.
Total
40 mins
Prep
10 mins
Cook
20 mins
Serves
2
Difficulty
Intermediate
Method
- 1
Bring the steak to room temperature, pat dry and season well.
- 2
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.
- 3
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.
- 4
Add the stock and reduce again, then stir in the cream and green peppercorns. Simmer until glossy and lightly thickened. Season.
- 5
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.
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