Shell Steak Al Limone Recipe

Bring to temperature

Remove the shell steaks from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels.

Season both sides of the steaks generously with kosher salt (about 1 tsp per side total) and freshly ground black pepper. Rub with 2 tbs olive oil to help form a crust.

Preheat a heavy cast-iron skillet or grill pan over high heat until smoking hot (about 6–8 minutes on a stovetop). If using a grill, aim for direct high heat.

Sear the steaks: place steaks in the hot skillet and do not move them for 2–3 minutes to develop a deep char. Flip and sear the other side 2–3 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); adjust time for desired doneness (thicker steaks may need an extra 2–4 minutes per side). Use an instant-read thermometer toward the end of cooking.

If the steaks are thick and you want a more even cook, after searing both sides, transfer the skillet to a 400°F (200°C) oven for 4–8 minutes depending on thickness and desired doneness.

Remove steaks from the pan and tent loosely with foil. Rest for 8–10 minutes to let juices redistribute before slicing against the grain into 1/4-inch slices.

While the steaks come to room temperature, halve 2 of the lemons crosswise. Heat a separate heavy skillet or griddle over high heat until very hot.

Brush the cut sides lightly with 1 tbs neutral oil and place cut-side down on the hot surface. Press gently with a spatula so the cut surface makes full contact.

Char the lemons without flipping until the cut surfaces are deeply browned and blistered, about 3–4 minutes. Remove and set aside cut-side up to preserve juices.

Reserve the third lemon whole for zest and finishing: halve it only when making the finishing dressing if needed.

Make a quick cure for the charred lemon flesh: while lemons are hot, sprinkle the charred cut sides with the 2 tsp kosher salt and 1 tsp sugar, this helps pull juices and tame bitterness. Let sit 2 minutes, then press to extract some juice into a small bowl.

In that small bowl, combine the reserved lemon juice (about 1 tbs from the third lemon), 3 tbs extra-virgin olive oil, 2 tbs chopped parsley, 1 tsp chopped capers, and 1 tsp red pepper flakes. Whisk or stir to emulsify. Taste and adjust salt/pepper if necessary.

Slice the charred lemons into thin half-moons or wedges. Toss the slices briefly in the lemon-olive oil dressing so they pick up the cured flavors. The charred pieces should be slightly softened and intensely flavored; set aside a few slices for plating.

To finish the steak on the plate, arrange sliced steak, spoon several dressed charred lemon slices over and around the meat, and drizzle any remaining dressing over the steak to build brightness and gloss.

For an extra lemony pan sauce, make a quick confit oil: in a small saucepan combine 120 ml neutral oil, 1 tbs grated lemon zest and 2 smashed garlic cloves. Warm over low heat (do not let the oil bubble) for 10–12 minutes to infuse flavors.

Remove from heat, let cool to warm, then strain out garlic and zest. Whisk 1–2 tbs of the infused oil into any resting steak pan juices (off heat), using it as a finishing oil. Spoon a little over the sliced steak and around the plate for glossy, aromatic finish.

Slice the rested steak against the grain into even slices. Fan the slices on a warm serving platter or plates.

Arrange charred, cured lemon slices atop and alongside the steak. Drizzle with any reserved dressing and the optional confit lemon oil. Sprinkle a few extra chopped parsley leaves and a light pinch of flaky sea salt if desired.

Serve immediately while warm.