This dish is unbelievable. It may just be one of my favorite ways to eat steak. The complex depth of floral, almost fruity flavors in this hot sauce shines when served with a simply grilled steak and cuts through the richness of the meat.

　　

Ingredients

Serves 2 to 4

　　2 (10-ounce) dry-aged strip loin steaks (each 1 1/2 inches thick)

　　2/3 cup Scotch Bonnet Hot Sauce (page 248)

　　7 tablespoons unsalted butter, at room temperature

　　Kosher salt and freshly ground black pepper

　　Grapeseed or other neutral oil

　　

Step 1

Arrange one oven rack in the lowest position. Preheat the oven to 400°F. Let the steaks stand at room temperature for 10 minutes while the oven heats and pat them very dry with paper towels.

　　

Step 2

In a small saucepan, heat the sauce over medium heat until hot. Whisk in 6 tablespoons of the butter, a little at a time. Continue whisking until the mixture is emulsified. Whisk in 1 teaspoon salt, then reduce the heat to low and keep the sauce warm.

　　

Step 3

Heat a large cast-iron or other ovenproof skillet over high heat until hot. Coat the bottom of the hot pan with oil. Season both sides of the steaks generously with salt and pepper. When the oil is almost smoking, add the steaks. Sear for 1 minute, then use tongs to pick up each steak and put it back down on the same side. Cook for 1 minute longer, then flip the steaks and transfer the skillet to the oven.

　　

Step 4

Roast for 4 minutes, then add the remaining 1 tablespoon butter to the skillet. Baste the steak with the melted butter and pan juices and roast for 1 minute longer for medium-rare. Baste again, then transfer to a cutting board and let rest for 5 minutes.

　　

Step 5

Slice the steaks, transfer to a serving platter with their juices, and spoon the hot sauce all over.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.