I found this recipe in the Williams Sonoma website.
My mom used to make this steak dish all the time, it was a family favourite.
She would serve with rice and peas, but you can serve it with the saffron recipe below too.
Ingredients:
2 tsp. finely chopped fresh rosemary
2 tsp. finely chopped fresh thyme
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/8 tsp. red pepper flakes
1 1/2 tsp. minced garlic
2 Tbs. olive oil
2 boneless rib-eye steaks, each about 12 oz.
Directions:
In a small bowl, stir together the rosemary,
thyme, salt, black pepper, red pepper flakes, garlic and olive oil. Reserve 2
tsp. of the herb paste.
Rub the remaining herb paste onto both sides of the steaks. Let stand at room temperature for 30 minutes.
Preheat a cast-iron fry pan over medium-high heat for 5 minutes. Place the steaks in the hot pan and cook, turning once, for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and brush the tops of the steaks with the reserved herb paste. Cover loosely with aluminum foil and let rest for 5 minutes. Slice the steaks thinly across the grain and serve immediately.
Rub the remaining herb paste onto both sides of the steaks. Let stand at room temperature for 30 minutes.
Preheat a cast-iron fry pan over medium-high heat for 5 minutes. Place the steaks in the hot pan and cook, turning once, for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and brush the tops of the steaks with the reserved herb paste. Cover loosely with aluminum foil and let rest for 5 minutes. Slice the steaks thinly across the grain and serve immediately.
Serves
4.
Saffron Risotto
For perfect risotto, keep these tips in mind:
add the hot stock a ladleful at a time, stirring frequently after each
addition, and wait until the stock is almost fully absorbed before adding more.
Serve this risotto alongside our Sicilian Steak.
Ingredients:
4 to 5 cups chicken or vegetable stock
1/8 tsp. crumbled saffron
1/4 cup extra-virgin olive oil
1 small yellow onion, cut into small dice
1 garlic clove, minced
2 cups Arborio or Carnaroli rice
1 cup dry white wine
4 Tbs. (1/2 stick) unsalted butter, cut into
cubes
1 cup grated Parmigiano-Reggiano cheese, plus
more for serving
Kosher salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
Directions:
Directions:
In a saucepan over medium heat, bring the stock
to a simmer and add the saffron. Reduce the heat to low and keep the stock
warm.
In a chef’s oven or large saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, 3 to 4 minutes. Add the wine and stir until it is completely absorbed, about 2 minutes.
Begin adding the stock 1 cup at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
When the rice is tender but firm to the bite, after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick and creamy. Season with salt and pepper and sprinkle with the parsley. Serve immediately and pass additional cheese at the table. Serves 4.
Williams-Sonoma Kitchen.
In a chef’s oven or large saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, 3 to 4 minutes. Add the wine and stir until it is completely absorbed, about 2 minutes.
Begin adding the stock 1 cup at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.
When the rice is tender but firm to the bite, after 20 to 25 minutes, stir in the butter and the 1 cup cheese. Add more stock if needed so the rice is thick and creamy. Season with salt and pepper and sprinkle with the parsley. Serve immediately and pass additional cheese at the table. Serves 4.
Williams-Sonoma Kitchen.
Comments
Post a Comment