SKILLET RIB EYE STEAK
Steak and I have been in a very long relationship, which has evolved over the years. In the beginning, I enjoyed my steak marinated in Worcestershire Sauce, A1 sauce, lots of seasonings and cooked medium. Once the steak was served, I would then douse it in Worcestershire and A1 sauce to drown out any natural flavor the meat had. This all changed after visiting Florence, Italy. I had a love affair with the most delicious steak ever!!
Timmy and I went to Italy for our honeymoon. We ate very well. I deserved it because I dieted my ass off before our wedding. I treated myself to the best pasta and wine a girl could ask for. At one point Timmy said to me, "I have never seen you eat this much". One of the most memorable meals we had was at this off the beaten path restaurant Antico Ristoro Di Camb in Florence. Our waitress was so friendly she was telling us about how she visited San Francisco (at the time thats where we were living) and she went over everything on the menu with us. We ordered and everything was delicious. While we were eating I noticed this family behind us eating this large hunk of meat and before every bite would season with salt. I asked the waitress what they were eating an she said a Florentine Steak, its very good and our staple. It comes out rare and typically the meat is over 3 pounds. I looked at Timmy like should we order it, mind you I had already had a a few appetizers and lots of pasta. Timmy said sure but he wasn't going to eat it. Timmy didn't eat steak at this time, because he thought it was too chewy. We ordered it and I ate it all, Timmy had zero bites. And after that I never looked at steak the same way.
A Florentine Steak would remind you of a very thick Porter House steak, with a nicely charred crust, served rare with salt and lemon. To be an authentic Florentine steak the meat has to come from a Chianina Cow. This is where I learned that the best way to enjoy a good steak requires nothing but salt, pepper and a good char. I still think about that Florentine Steak, and how I would give anything to have it again. This recipe is inspired by that steak and is pretty damn delicious but will never come close to that Florentine Steak.
This steak is great to be shared with another person, with a full bodied red wine and Brussels Sprout Caesar Salad
1 1 - 2 inch bone in rib-eye
2 tablespoons vegetable oil
6 tablespoons unsalted butter, divided
1 garlic clove,unpeeled
1 spring rosemary
Freshly Ground Pepper
3 anchovies packed in oil, drained and minced
4 tablespoons unsalted butter, soften
1 garlic clove minced
1 teaspoon fresh lemon juice
Pat steak dry and liberally season steak all over with salt and pepper. Let sit at room temperature for 30 minutes.
In meantime mix in a bowl anchovies, butter, garlic, lemon juice, and salt to taste. Mix till smooth.
You will want to preheat your pan (I highly recommend using a cast iron skillet) over medium heat, this is key to getting a perfectly seared, crusty outside steak by having a very hot skillet.
Heat the oil in skillet till its hot. Add the steak and cook each side for 2 minutes and should have created a nice crust. Turn the steak and add 3 tablespoons of butter, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and rosemary, for 1 1/2 minutes. Turn steak, add remaining butter and baste for 1 1/2 minutes. Using tongs, lift steak and sear edges for 30 seconds.
Transfer the steak to a cutting board , top with anchovy butter and let rest for 10 minutes. Cut the steak off the bone, then slice the meat across the grain and serve with course salt.