Once again, I’m playing with the ingredients in the original recipe, but sharing my old version, one I’ve been making for e-vah. Rubbing garlic, rosemary and salt has been my easy way of adding extra flavor to steak without a lot of work. Or time. As with the floating island, where my generation’s old recipe was the same as Dorie’s, so I just went and baked it the same way I had for decades, in a tube pan with a pool of caramel and dulce de leche, the veal chops we’re supposed to be making today for our FFWD group, translated into these rosemary garlic steaks, cooked in butter with a splash of white wine at the end. A little reduction, and voilà, lunch is served.
in the meat does the flavor trick, and making a great piece of barbecued meat is no beginner’s luck, no matter how much chimichurri or salsa you pile afterwards.
5. Make sure the skillet or steak iron griddle is preheated.
A splash of white or red wine