Recipe: Steak a la Stone
- 1/4 cup olive oil ($0.15)
- 1 large onion
- 1/2 cup pimentos (drained and sliced) ($0.71)
- 1 18-oz. New York strip steak ($9.79)
- 1 tablespoon olive oil ($0.05)
- 1 large slice Italian-style white bread ($0.10)
- 2 tablespoons clarified butter (see recipe below) ($0.30)
- 1 teaspoon finely chopped Italian parsley ($0.08)
- Sea salt and freshly ground pepper ($0.10)
Before you begin cooking the steak you must clarify the butter. Butter clarification is the process of removing milk solids and water from unsalted butter. Begin by slowly warming the butter in a saucepan over low heat without boiling or agitation. As the butter melts, the milk solids rise to the top as a foam and the water sinks to the bottom. When the butter is completely melted, skim the milk solids from the top. After all the milk solids have been removed, ladle the butterfat into a clean saucepan, being careful to leave the water in the bottom of the pan. The clarified butter is now ready to use. (One pound of butter will yield approximately 12 ounces of clarified butter.)
In a large sauté pan, heat 1/4 cup olive oil over medium-high heat. Add thinly sliced onion and pimentos to the pan, stirring occasionally. Sauté until slightly golden and tender; about 10 minutes. Season with salt and pepper, and set aside. Rub the steak with one tablespoon of olive oil and let it stand at room temperature, uncovered, for 1 to 1 1/2 hours.
Place a large, ovenproof sauté pan over high heat. Sprinkle one side of the steak with a small amount of salt and pepper. When the pan is very hot, place the steak in the pan with tongs, seasoned side down. Do not move or press down until it is ready to turn. Season the top side with salt and pepper, and gently turn the steak over. Cook exactly 2 1/2 minutes on each side. Transfer to a rack and let stand at room temperature for at least 30, and up to 60 minutes. Preheat the oven to 425F degrees 30 minutes before you plan to finish the steak. Return the steak to the pan in which it was seared, and finish cooking in the oven for 8 minutes for medium rare or 12 minutes for medium. (Cooking to the well-done stage is not recommended.)
Remove pan from the oven and allow steak to” rest” for 5 minutes. While steak is resting, toast the Italian bread until golden, and cut into quarters. Place the toast quarters on a hot plate, and mound the onion mixture on top. With a sharp knife, slice the steak across the grain into 1/4 inch thick strips. Arrange the sliced steak around the top of the vegetables, and drizzle with the warm clarified butter.
Scatter the parsley around the edge of the plate, and serve.