Tuscan Steak

Typically I think steaks are best when done as simply as possible...just a liberal amount of kosher salt and some fresh pepper at the end, but the Tuscan steak is a worthy exception. The anchovy-rosemary spread you put on right when the steak comes off the grill gives the steak and big ol' umami punch. Working the anchovies and rosemary in a mortar and pestle turns it is to a paste that melts on the hot steak and forms an exceptional crust that will make your guests wonder whats on this steak that makes it so good. Now, I know what you might be thinking....anchovies on a steak? But trust me that its a winning combo and a great way to make it stand out. This works best with a really think porterhouse or ribeye, something with a bone. I like them about two inches think and the presentation at the end is hard to beat.

Ingredients

Bone-in Porterhouse or Ribeye

2 oz of good quality anchovies in oil

1 tbs of fresh rosemary lightly chopped

1 clove of fresh garlic

Kosher Salt

Good quality Extra virgin olive oil

Directions

Prepare your grill for steak cooking.

In a mortar and pestle add the anchovies, rosemary, garlic a dash of olive oil, and a good pinch on salt. Work in the mortar and pestle until you have a fairly consistent texture. Set aside.

Lightly salt the steak on both sides. I use less salt then normal since the anchovy-rosemary spread will add additional saltiness. You still want some salt though as it helps form a nice crust as the steak cooks.

Cook the steak till medium rare about an internal temp of 120 degrees Fahrenheit. As soon as you remove the steak, smear the anchovy-rosemary paste all over one side of the steak that you intend to present. Allow the steak to rest at lest 10 min before slicing.

For presentation. Cut all the meat off the bone as close to the bone as possible so you are left with two pieces if preparing a porterhouse (strip and a fillet) and one if preparing a ribeye. Slice the meat against the grain about 1/4 inch think. Reconstruct the slices around the bone where they came from. Try to have on a slight lean so you can see some of the interior meat. Give one final drizzle of quality olive oil and a dusting of coarse salt.