Note: This recipe, from Chef Rick Tramonto, R'evolution, New Orleans, originally appeared in the Sept. 30, 2012 issue of Wine Spectator, "All About Beef."
• 1 40-ounce rib steak, "frenched" (all fat, meat and connective tissue scraped from rib bone)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
• 2 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 1 cup ketchup
• 1/4 cup dried shiitake mushrooms
• 1/4 cup Worcestershire sauce
• 1/4 cup lemon juice
• 1/4 white wine vinegar
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 3 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon dry mustard
• Fleur de sel
1. Let the steak sit at room temperature, covered, for 30 minutes. Combine the olive oil, thyme, and 1/2 teaspoon each of kosher salt and pepper. Rub the steak with the oil mixture, and marinate for 30 minutes at room temperature.
2. Meanwhile, in a heavy-bottom saucepan, whisk together the ketchup, mushrooms, Worcestershire sauce, lemon juice, vinegar and 1/4 cup water. Bring the mixture to a simmer over medium heat. Add the onion, garlic, soy sauce, brown sugar and mustard. Mix well, and simmer 20 to 30 minutes. Pass the sauce through a fine-mesh strainer, and reserve.
3. Just before cooking the steak, season it with 2 teaspoons kosher salt and 1 teaspoon pepper. Preheat a broiler or gas grill to its highest setting, or prepare a charcoal fire.
4. Sear the steak on the highest position of the broiler or hottest part of the grill for 4 or 5 minutes on each side, depending on how long it takes to get a nice char without burning. Move the steak away from direct heat to the cooler part of the broiler or grill. Cook 15 to 20 minutes on each side (covered on the grill) until the desired internal temperature is reached (135° F for medium-rare).
5. Allow the steak to rest, loosely covered with foil, for 10 minutes. Before plating, season with fleur de sel, then serve with the sauce. Serves 2 or more.