Steak with Herb Sauce (Bistecca Con Salsa delle Erbe)
February 14, 2012
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil- and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. We featured it as part of Nancy Harmon Jenkins's The Essence of Olives.
Pairing Note: This rich steak calls out for a smoky red, such as Wild Oak Syrah 2006 from Sonoma, California