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

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
- 2 tbsp (30 ml) coarse sea salt
- 1 tbsp (15 ml) olive oil
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1/4 cup (60 ml) dry red wine
- 2 tbsp (28 g) unsalted butter
- Freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry. Rub both sides liberally with coarse sea salt and let sit at room temperature to season.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add olive oil and warm briefly.
3. Add steaks and sear 3–5 minutes per side for medium-rare (adjust time for thickness and desired doneness). During the last minute of cooking, add sliced garlic and bay leaves to the pan to sizzle alongside the meat.
4. Remove steaks to a warm plate and tent with foil to rest 5–8 minutes. Add red wine to the pan, scraping up browned bits, then stir in butter until melted to form a glossy jus.
5. Return garlic and bay leaves briefly to reheat if desired, season jus with freshly ground black pepper, and spoon over steaks. Garnish with chopped parsley and serve immediately.