Italian Steak Recipe

Prepare marinade

In a medium bowl combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar. Mince or press 4 garlic cloves and add to the bowl. Strip rosemary leaves from the stem and finely chop to measure 1 tbs; add 1 tsp fresh thyme, 1 tsp dried oregano, and 1 tsp crushed red pepper flakes. Whisk together until emulsified.

Season and marinate steak

Pat the 1 lb steak dry with paper towels. Sprinkle both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Place the steak in a shallow dish or resealable bag and pour the marinade over it, rubbing to coat both sides. Seal or cover and refrigerate for 30 minutes to 2 hours (30 minutes for thin cuts, up to 2 hours for thicker cuts). Remove from fridge 30 minutes before cooking to come to near room temperature.

Preheat pan or grill

If using a cast-iron skillet: heat over medium-high until very hot (about 5 minutes). If grilling: preheat grill to high. Lightly oil the cooking surface or brush the steak with a little oil to prevent sticking.

Cook the steak

Place the steak on the hot skillet or grill. Cook without moving to develop a good sear: for a 1-inch thick steak, sear 3-4 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C). Adjust time for thickness and desired doneness: add ~2 minutes per side for medium. If marinade contains larger herb pieces, shake off excess to avoid burning.

Rest the steak

Transfer the cooked steak to a cutting board and tent loosely with foil. Rest 8-10 minutes to allow juices to redistribute before slicing.

Slice

Slice the steak thinly against the grain for maximum tenderness. Arrange on a warmed platter.

Sauté shallot

While the steak rests, pour off all but 1 tbs fat from the hot skillet. Add the finely chopped shallot and sauté over medium heat until softened and translucent, about 1-2 minutes.

Deglaze

Pour in 1 cup dry red wine and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let the wine reduce by about half over medium-high heat, roughly 3-5 minutes.

Add stock & finish

Add 1 cup beef stock and simmer until sauce is slightly reduced and coats the back of a spoon, about 4-6 minutes. Remove from heat and whisk in 2 tbs cold butter, one piece at a time, to thicken and gloss the sauce. Stir in 1 tbs chopped fresh parsley and season to taste with salt and pepper.

Serve sauce

Spoon the pan sauce over the sliced steak or serve on the side.

Drizzle the sliced steak with 1 tsp extra-virgin olive oil and squeeze lemon wedges over top to taste. Garnish with extra chopped parsley if desired and serve immediately.