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Meats | |
| 2 rib-eye steaks organic grass fed 4 tbsp olive oil 1/2 lb grape or cherry tomatoes 3 leave thyme sprigs sonly 1 anchovy 1 1/2 tbsp capers 1 tbsp bread crumbs plain 1 clove garlic grated a splash of white wine dry sea salt to taste freshly cracked black pepper to taste | |
| Preheat your broiler. Pat the steaks dry with paper towels and allow them to rest at room temperature for 20 minutes before cooking. Slice the tomatoes and add them to a broiler proof dish. Drizzle with a lug of olive oil and a good pinch of sea salt. Add half of the thyme leaves and a splash of wine. Broil the tomatoes for a few minutes until they burst and are charged around the edges and the top. Transfer to a serving plate together with all the juices. Meanwhile drizzle the steaks with a lug of liv oil and sprinkle generously with the salt and pepper. Massage the oil and spices into the steaks with your hands and set aside. Preheat a cast iron pan or griddle on medium high flame and sear the steaks for 3 minutes on each side for a medium rare steak. in a small bowl combine the capers, garlic, anchovies, bread crumbs with a lug of olive oil. Spoon the mixture on top of the steaks and transfer them to the broiler for a couple of minutes until golden brown on top, making sure not to burn them. Transfer the steaks on top of the broiled tomatoes and serve garnished with the remaining thyme leaves and a drizzle of extra virgin olive oil. | |
| Serves 2 Make sure to allow your steaks to rest at room temperature before cooking, one of the most important steps when cooking steak. | |
Unrated | |
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