Steakhouse-Style Beef with Steamed Broccoli and Caper-Raisin Drizzle

1. Season the Steak

Generously season the steak with kosher salt and freshly ground black pepper. Let the steak sit for at least 10 minutes, or up to an hour, to allow the seasoning to penetrate the meat.

2. Cook the Steak

Heat a heavy medium skillet over high heat. Blot any excess moisture from the steak with a paper towel. Place the steak in the skillet and reduce the heat to medium. Cook undisturbed until the first side is nicely browned and the steak looks about one-third done.

3. Finish Cooking the Steak

Flip the steak and continue cooking until it reaches your desired doneness, about 10 minutes total for a 1-inch thick filet mignon cooked to medium-rare. Transfer the steak to a plate, cover it loosely with foil, and let it rest.

4. Steam the Broccoli

Pile the broccoli into the same skillet and increase the heat to high. Add about ½ cup of water, cover the skillet, and steam the broccoli for 3 to 4 minutes. Uncover and cook until the broccoli is tender and the water has evaporated, another 3 to 4 minutes.

5. Prepare the Caper-Raisin Drizzle

Remove the skillet from the heat and add about ⅓ cup of Caper-Raisin Vinaigrette to the broccoli, tossing to coat evenly. Adjust the seasoning if necessary.

6. Serve the Dish

Slice the rested steak against the grain and arrange it on a plate or platter alongside the broccoli. Drizzle any accumulated juices from the resting steak over the top. Sprinkle with dried breadcrumbs and serve immediately.