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–+ servings
savory pumpkin sage steak

Pumpkin Sage Garlic Butter Steak

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine American
Servings 2 servings

Equipment

  • 1 large cast-iron skillet
  • 1 Chef's knife
  • 1 Cutting board
  • 1 vegetable peeler
  • 1 Mixing bowl
  • 1 Spoon
  • 1 Tongs
  • 1 instant-read thermometer
  • 1 plate or tray
  • 2 paper towel sheets

Ingredients
  

  • 2 ribeye steaks 1 to 1.25 inches thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoon neutral oil high-heat
  • 3 tablespoon unsalted butter divided
  • 1 cup pumpkin peeled and 1/2-inch diced
  • 6 clove garlic lightly smashed
  • 8 leaf fresh sage whole
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes optional
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 tablespoon fresh parsley finely chopped
  • 1 pinch flaky sea salt for finishing

Instructions
 

  • Pat the steaks dry with paper towels and season all over with kosher salt and black pepper.
  • Heat the cast-iron skillet over medium-high until very hot, then add the neutral oil.
  • Sear the steaks for 2 to 3 minutes per side until a deep crust forms.
  • Reduce heat to medium, add 1 tablespoon butter, 3 smashed garlic cloves, and 4 sage leaves, and baste the steaks for 1 to 2 minutes.
  • Transfer steaks to a plate to rest, leaving aromatics and fat in the skillet.
  • Add the diced pumpkin to the skillet with smoked paprika, chili flakes, and a pinch of salt, and sauté for 6 to 8 minutes until tender and caramelized.
  • Stir in remaining 2 tablespoons butter, remaining garlic and sage, and cook 1 minute until fragrant.
  • Return steaks to the skillet and baste with the sage-garlic butter for 30 to 45 seconds.
  • Turn off heat, splash in lemon juice, and tilt the pan to coat steaks and pumpkin.
  • Rest steaks on the plate for 5 minutes, then slice and sprinkle with parsley and flaky sea salt before serving alongside the pumpkin.

Notes

For best results, bring steaks to room temperature for 30 minutes before cooking to promote even doneness and a better sear. Use an instant-read thermometer to hit your target: 120-125°F for rare, 130-135°F for medium-rare, and 140-145°F for medium; remove the steaks about 5°F before the target as they carryover cook during resting. If your pumpkin is very firm, microwave the diced pieces for 2 to 3 minutes to jump-start tenderness. Clarified butter or ghee can withstand higher heat for the sear, while finishing with whole butter builds a glossy sauce. Swap ribeye for strip or sirloin, or substitute butternut squash if pumpkin is unavailable.
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