RECIPE MAGIC!

THE ULTIMATE KITCHEN STEAK

This 5-star NYTimes approach is a laudable addition to how-to-cook to steak. We were inspired to try it and think you should, too. It features an unadorned boneless cut, dried extremely well, then seared in a ferociously hot, salted cast iron pan, flipped early and frequently. And the real payoff is serving with a generous pour of the freshest, most robust extra virgin olive oil in your pantry. And meet the steak with an abundance of our brilliant side of peas and asparagus. 

You'll need a hard working stove top fan for this recipe. If you don't have one, take your cast iron pan (or alternative) out to your grill. Use the same directions as for kitchen cooking.

INGREDIENTS: 
1 tsp coarse Kosher or sea salt (not fine)
1 or 2 boneless steaks (2 lbs) 1 inch thick (strip, rib-eye, or flank)
Freshly ground black pepper 
2 cup frozen peas
1/2 bunch asparagus, tough ends trimmed (or whole green beans)
2 tbsp fresh extra virgin olive oil (more for drizzle)
1/2 tbsp Garlic olive oil
1 tbsp chicken stock
1 tsp Sicilian Lemon white balsamic

DIRECTIONS: 
The important first step is all about drying the meat as much as possible, to avoid moisture hitting the pan. Pat meat dry on all sides. Place on a paper towel line surface to continue drying. Keep replacing damp paper towels. Place a cast iron pan on stovetop and sprinkle lightly and evenly with coarse salt. Turn heat to high. When it's starts to smoke, about 5 minutes or so do a final pat of steak and place in pan. 

The total cook time will be about 4 minutes. To start, cook a single steak for 1 minute. Using tongs, flip it, moving the raw side in the pan to adhere to salt.  Press down gently with a spatula to get even contact with pan. Keep cooking, flipping every 30 seconds. After turning a few times, sprinkle remaining salt on steak, and pepper if using. When steak has developed a dark brown crust, check for doneness with an instant read thermometer. It should read 120° for medium-rare. Remove steak to a cutting board. It will continue cooking. Repeat the above. 

Reduce heat to medium. Deglaze pan with chicken stock and balsamic to remove sticky parts from base of pan. Then add EVOOs to pan. Whisk until heated. Pour in peas and place asparagus (or green beans, if using) across peas. Cook 4 minutes until tender, stirring occasionally. Add salt and pepper as desired. Finish with a generous pour of robust extra virgin olive oil.