Here are professional recipes for the three steaks featured on your poster.

Chef Avtar Singh Rana’s Signature Steak Collection

1. Rib Eye Steak with Herb Butter, Creamy Mashed Potatoes & Seasonal Vegetables

Ingredients

Steak

• 14 oz rib eye steak
• 2 tbsp olive oil
• Salt and freshly cracked black pepper
• 2 garlic cloves
• 2 sprigs thyme
• 2 tbsp butter

Herb Butter

• 100 g unsalted butter (softened)
• 1 tbsp parsley, chopped
• 1 tsp chives
• 1 tsp rosemary
• 1 garlic clove, minced
• Lemon zest
• Salt and pepper

Mashed Potatoes

• 500 g Yukon Gold potatoes
• 60 g butter
• 100 ml warm heavy cream
• Salt
• White pepper

Vegetables

• Asparagus
• Baby carrots
• Broccolini
• Cherry tomatoes

Method

1. Bring the steak to room temperature and season generously.
2. Heat a cast-iron skillet until smoking hot.
3. Sear 3–4 minutes per side for medium-rare.
4. Add butter, garlic, and thyme, then baste continuously for 2 minutes.
5. Rest the steak for 8 minutes.
6. Grill the vegetables with olive oil, salt, and pepper.
7. Whip the mashed potatoes until silky smooth.
8. Finish with a slice of herb butter on the steak.

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2. 6 oz Filet Mignon with Chimichurri

Ingredients

• 6 oz center-cut beef tenderloin
• Salt
• Black pepper
• Olive oil
• Butter
• Garlic
• Fresh thyme

Chimichurri

• 1 cup parsley
• 2 tbsp oregano
• 4 garlic cloves
• ½ cup olive oil
• 2 tbsp red wine vinegar
• Chili flakes
• Salt
• Black pepper

Method

1. Season the filet with salt and pepper.
2. Sear in a hot skillet for about 3 minutes per side.
3. Add butter, garlic, and thyme and baste.
4. Finish in a 400°F (205°C) oven for 4–6 minutes for medium-rare.
5. Rest for 6–8 minutes.
6. Spoon fresh chimichurri over the steak just before serving.
7. Plate with creamy mashed potatoes and grilled asparagus, carrots, and tomatoes.

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3. 10 oz Sirloin Steak with Béarnaise Sauce

Ingredients

• 10 oz sirloin steak
• Olive oil
• Salt
• Black pepper
• Butter
• Garlic
• Thyme

Béarnaise Sauce

• 3 egg yolks
• 200 g clarified butter
• 2 tbsp white wine vinegar
• 2 tbsp dry white wine
• 1 shallot, minced
• Fresh tarragon
• Chervil (optional)
• White pepper
• Lemon juice

Method

1. Reduce the vinegar, wine, shallot, and tarragon until almost dry. Cool slightly.
2. Whisk the reduction with egg yolks over gentle heat until thick.
3. Slowly whisk in warm clarified butter to form a smooth emulsion.
4. Finish with chopped tarragon, lemon juice, salt, and white pepper.
5. Grill or pan-sear the sirloin to your preferred doneness.
6. Rest for 8–10 minutes.
7. Serve with mashed potatoes, seasonal vegetables, and generously spoon the Béarnaise sauce over the steak.

Steak Temperature Guide as per your preferences 😋

Doneness

Internal Temperature

Appearance

Rare

120–125°F (49–52°C)

Cool red center

Medium Rare

130–135°F (54–57°C)

Warm red center

Medium

140–145°F (60–63°C)

Warm pink center

Medium Well

150–155°F (66–68°C)

Slight pink center

Well Done

160°F+ (71°C+)

Fully cooked throughout

Chef Avtar Singh Rana’s Professional Tips

• Use USDA Prime or Choice beef with good marbling.
• Season generously with coarse salt immediately before cooking.
• Allow steaks to rest after cooking to retain their juices.
• Always finish with butter basting for enhanced flavor and a glossy finish.
• Plate on warm dishes and garnish with microgreens, flaky sea salt, and fresh herbs for an elegant fine-dining presentation.