Recipe: Bistecca alla pizzaiola
- 2 prime shell steaks (NY strip), 17 oz each
- 6 Roman tomatoes (skin and seeds removed, cut into 1/4 inch strips)
- 4 ounces extra-virgin olive oil
- 1 ounce vegetable oil
- 6 sprigs fresh oregano, coarsely chopped
- Freshly ground black pepper
Heat a large sauté pan over a medium-high flame for about 3 minutes, add the vegetable oil and let it heat for another 2 minutes. Preheat the oven to 400 degrees F.
Meanwhile season (salt and pepper) the steaks on both sides. Put the steaks in the hot pan and sear for about 3 minutes on each side of the beef; make sure that all the sides are golden and crispy.
Transfer the steaks to a sizzle platter or a bake pan, put it in the preheated oven and let the steak get to the desired temperature (110 degrees F rare, 115/118 MR, 119/124 M, 125/140 D or 141/155 WD).
Bring the sauté pan with steak sauce back to medium flame, add the extra-virgin olive oil and let it heat for 2 minutes, add the strips of tomatoes and stir, add salt to taste and add the fresh oregano. Stir and heat for a minute. Pour the sauce over the steaks whole or sliced.