Pan-Broiled Steak With Tomatoes And Garlic-Italian

Recipe Ingredients

1/4 cup	59ml	Olive
1 teaspoon	5ml	Finely chopped garlic
2 cups	125g / 4.4oz	Seeded sliced tomatoes
1 teaspoon	5ml	Crumbled dried oregano
1		Freshly ground black pepper
		Salt to taste
3 lbs	1362g / 48oz	Beef t-bone - porterhouse or sirloin steak, 1
1		Thick

Recipe Instructions

Heat 2 tablespoons of the olive oil in a heavy 8 in skillet over moderate heat. Remove the pan from the heat, add the garlic, and stir for 30 seconds with a wooden spoon. Add the tomatoes, oregano, 1/2 teaspoon of salt and a few grindings of pepper, and cook over moderate heat, stirring with the wooden spoon.

When the tomato liquid has boiled away, remove the pan from the heat. In a 10 in skillet, heat the remaining two tablespoons of olive oil.

Over high heat, brown the steak in the oil for a couple of minutes on each side. Reduce the heat to moderate and spoon the tomato sauce over and around the meat. Cover and cook for three to five minutes, or until the steak is done to your taste. (To test, make a small incision near the bone, and judge the redness of the meat.)

To serve, scrape off the tomato sauce, and transfer the steak to a carving board. Simmer the sauce for 1-2 min, scraping in any potcake from the bottom of the pan.

Taste for seasoning. Slice the staeak and serve with sauce.

Source:
Mario Batali

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