Steak with Herb Sauce (Bistecca Con Salsa delle Erbe)

Steak with Herb Sauce (Bistecca con Salsa delle Erbe)

Steak with Herb Sauce (Bistecca con Salsa delle Erbe)

A thick, well-marbled cut—rib eye, strip, or porterhouse—works best for this olive oil and herb-topped steak and makes for a luxurious meal.Todd Coleman

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