- 1 shallot, finely diced
- 1 teaspoon red wine or sherry vinegar
- 2 teaspoons water
- ½ teaspoon Dijon mustard
- 4 teaspoons thyme leaves, divided
- ½ cup plus 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- 2 tablespoons cultured butter
- 1 pound steak
- 4 cups greens, such as escarole or mixed lettuces, torn to palm-sized shards if large
- Combine shallot, red wine vinegar, and water in a small bowl to lightly pickle for 5 minutes. Whisk in Dijon, 1 teaspoon thyme, and ½ cup olive oil. Season to taste with salt and pepper. Set vinaigrette aside.
- Combine the remaining thyme with the butter in a small bowl, and season lightly. Set aside for serving.
- Pat dry, and season steak generously with salt.
- Heat the remaining tablespoon of olive oil in a large cast-iron skillet set over medium-high heat. When the oil is almost smoking, sear the steak, undisturbed, until well-browned, about 3-4 minutes each side, depending on thickness and desired doneness. Poke your meat!
- Let the steak rest on a cutting board for at least 10 minutes before carving. Meanwhile, lightly dress greens with the vinaigrette. Taste; season with salt and pepper, and dress more if desired, nestling the pickled shalloty bits into your greens’ crevices. Mound in a teetering pile alongside carved steak.