Ingredients:

  • 1 lb (450g) Center-cut Filet Mignon or Sirloin
  • 1 tbsp (14g) Unsalted butter
  • 1 tbsp (15ml) Neutral oil
  • 1 tsp (6g) Coarse sea salt
  • ½ tsp (1g) Cracked black pepper
  • 2 sheets 24k Edible Gold Leaf
  • 1 pinch (0.5g) Flaky Maldon salt

Instructions:

  1. Pat the steak completely dry with paper towels. Note: Moisture creates steam, which prevents the crust from forming.
  2. Heat the neutral oil in a cast iron skillet over high heat until it begins to smoke.
  3. Sear the steak for 3-4 minutes per side until a mahogany colored crust forms.
  4. Add the unsalted butter during the last 2 minutes of cooking.
  5. Baste the meat by spooning the foaming butter over the top until the internal temperature reaches 130°F (54°C).
  6. Remove the steak from the pan and let it rest on a warm plate for 5 minutes. Note: This allows juices to redistribute so they don't push the gold leaf off.
  7. Using precision tweezers, carefully lift a sheet of 24k gold leaf.
  8. Lay the leaf onto the center of the rested steak.
  9. Press the gold leaf very lightly with the flat side of the tweezers until it conforms to the meat's contours.
  10. Sprinkle with flaky salt for a finished texture.