Cast-Iron Steaks
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Cast-Iron Steaks

"These steaks are basted in a mixture of anchovy, rosemary, and olive oil before cooking, and finished with lemon and olives after. And they are so, so good!"


  • 4 boneless, 1-inch-thick sirloin steaks (8 to 9 oz. each)

  • 3 tbsp. EVOO

  • 2 anchovy fillets, finely chopped

  • 2 cloves garlic, crushed

  • 1 tbsp. fresh rosemary, coarsely chopped

  • 1 lemon, halved

  • ½ cup cracked or regular green olives, pitted


Step 1

Pat steaks dry and season with kosher salt and pepper. Place on a baking sheet or in a shallow dish.

Step 2

Heat EVOO, anchovies, garlic, and rosemary in a small pot or skillet over medium heat, until anchovies melt, about 4 minutes. Pour mixture over steaks and turn to coat. Rest for 10 minutes.

Step 3

Meanwhile, heat a cast-iron skillet over medium-high heat. Add steaks and cook until medium or medium-rare, 5 to 7 minutes. The last 2 minutes of cooking, add lemon halves, cut-side down, to pan to caramelize. Remove lemons and steak to a cutting board. Let steaks rest 5 minutes and slice against the grain in 1/4-inch-thick slices. Squeeze lemon over steaks and scatter the green olives on top.

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