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Steak Da Silva Caesar Recipe

Name: Da Silva Steakhouses Steak Da Silva Caesar Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 piece ribeye or strip steak (1–1¼ inch thick); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs olive oil (for searing); 1 tbs unsalted butter; 2 cloves garlic cloves (crushed); 2 sprigs fresh thyme or rosemary (optional); 1 clove garlic clove (finely minced); 2 fillets anchovy fillets (packed in oil), finely chopped; 1 unit egg yolk (room temperature); 0.5 tsp Dijon mustard; 1.5 tbs fresh lemon juice; 0.5 tsp Worcestershire sauce; 0.5 cup extra-virgin olive oil; 0.25 cup grated Parmesan cheese; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 3 cups romaine hearts (large), washed, dried and torn into bite-size pieces; 1 cup croutons (garlic-butter crisp); 0.5 cup shaved or thinly sliced Parmesan; 0.25 tsp freshly ground black pepper (to finish); 2 wedges lemon wedges; 1 tbs chopped parsley

Inspired by Da Silva Steakhouse

Time45m

Serves2

Make Steak Da Silva Caesar Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

1 piece ribeye or strip steak (1–1¼ inch thick)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs olive oil (for searing)

1 tbs Unsalted butter

2 cloves garlic cloves (crushed)

2 sprigs fresh thyme or rosemary (optional)

Caesar Dressing (Da Silva style)

1 clove garlic clove (finely minced)

2 fillets anchovy fillets (packed in oil), finely chopped

1 unit egg yolk (room temperature)

1/2 tsp Dijon mustard

1 1/2 tbs fresh lemon juice

1/2 tsp Original Worcestershire Sauce

1/2 cup extra-virgin olive oil

1/4 cup Grated Parmesan cheese

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Salad

3 cups romaine hearts (large), washed, dried and torn into bite-size pieces

1 cup croutons (garlic-butter crisp)

1/2 cup shaved or thinly sliced Parmesan

1/4 tsp freshly ground black pepper (to finish)

Optional finishing & garnish

2 wedges lemon wedges

1 tbs chopped parsley

Method

Steak

Bring steak to room temperature & season

Remove steak from refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Sear and cook

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Place steak in the pan and sear without moving for 2–3 minutes until a brown crust forms. Flip and sear the other side 2 minutes.

Finish with butter and aromatics

Reduce heat to medium. Add 1 tablespoon butter, crushed garlic cloves and thyme/rosemary to the pan. Tilt pan slightly and spoon the melted butter and aromatics over the steak (baste) for 1–2 minutes to finish cooking to desired doneness (about 125°F/52°C for medium-rare).

Rest steak

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute. Reserve any pan juices and aromatics to drizzle over sliced steak if desired.

Slice

Slice steak thinly across the grain into strips about 1/4-inch thick. Keep warm while assembling salad.

Caesar Dressing (Da Silva style)

Prepare base

In a medium bowl, mash the minced garlic and anchovy fillets to a paste with the back of a spoon or a mortar and pestle. Add the egg yolk, Dijon mustard, lemon juice and Worcestershire sauce, and whisk until combined.

Emulsify

While whisking vigorously, slowly drizzle in the 1/2 cup extra-virgin olive oil in a thin stream to create a thick, creamy emulsion. Alternatively, use an immersion blender: combine all ingredients except oil, then blend while slowly adding oil.

Finish dressing

Fold in the 1/4 cup grated Parmesan. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or anchovy to preference. If dressing is very thick, whisk in 1–2 teaspoons water to loosen.

Salad

Toss lettuce with dressing

Place the torn romaine in a large bowl. Add about 3–4 tablespoons of the Caesar dressing and toss gently to coat evenly. Add more dressing to taste; you want a light but even coating.

Assemble

Add croutons and half of the shaved Parmesan to the dressed romaine and toss lightly to combine.

Top with steak

Arrange the sliced steak over the dressed romaine. Sprinkle the remaining shaved Parmesan and a crack of freshly ground black pepper over the top. Drizzle a little of the reserved pan juices over the steak if you like.

Garnish & serve

Garnish with chopped parsley and serve with lemon wedges on the side for squeezing. Serve immediately while steak is warm and lettuce is crisp.