Ingredients
4 boneless rib eye steaks (1 inch thick; about 8 oz. each)
Salt and pepper
2 tbsp. fresh rosemary, chopped
1 tbsp. olive oil
3 tbsp. butter
About 1/2 cup of broken vermicelli or spaghetti (1-inch pieces)
1 cup long-grain white rice
2 cups chicken stock
½ cup walnuts
1 small bundle (about 8 stems) of Tuscan kale, center stems removed and leaves coarsely chopped
1 tbsp. refined olive oil (light in color and flavor), or 1 tbsp. canola oil
1 lemon, halved
2 cloves garlic, chopped
2 tbsp. flour
1 ½ cups half-and-half
4 oz. Gorgonzola dolce
About 1/4 cup grated Parmigiano-Reggiano
A handful of fresh lat-leaf parsley, finely chopped
Preparation
Step 1
Preheat the oven to 375°.
Step 2
Let the steaks come to room temperature. Pat dry and season with salt and pepper and the rosemary.
Step 3
For the rice, in a 3-qt. saucepot or deep skillet with a lid, heat the olive oil, one turn of the pan, over medium-high. Add 1 tbsp. butter. When the butter foams, add the broken vermicelli. Cook, stirring often, until deep golden brown, 2 to 3 minutes. Add the rice. Stir for 1 minute; season. Add the stock. Bring to a boil. Cover and reduce heat to low. Simmer until the vermicelli rice is tender, about 15 minutes.
Step 4
Meanwhile, on a small baking sheet, toast the nuts until golden brown, about 5 minutes. Transfer to a food processor. Pulse until finely chopped. Transfer to a bowl. Add the kale to the processor bowl. Pulse until finely chopped. Add the nuts and kale to the vermicelli rice. Cover and let stand for 5 minutes. Fluff the rice with a fork.
Step 5
Heat a large cast-iron skillet over medium-high. Add the refined olive oil, one turn of the pan. Add the steaks. Cook, turning occasionally, for about 8 minutes. During the last 2 minutes of cooking, add the halved lemon to the pan, cut-side down. Cook until the lemon is browned, about 2 minutes. Transfer the steaks and lemon to a plate. Let the steaks rest.
Step 6
Meanwhile, in a small saucepan, melt the remaining 2 tbsp. butter over medium heat. Add the garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in the flour. Cook, whisking often, until the flour absorbs into the butter, a minute or two. Whisk in the half-and-half. Cook, whisking often, until thickened, about 5 minutes. Add the Gorgonzola, 1 piece at a time, stirring until melted. Stir in the Parm and parsley. Remove the sauce from heat.
Step 7
Place the steaks on plates. Douse with the lemon halves. Top with the sauce. Serve with the vermicelli rice.
