- 4 tablespoons olive oil, divided
- 4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight)
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked black pepper
- 2 tablespoons bacon fat
- 1/2 pound fontina, thinly sliced
- 1/4 pound prosciutto, thinly sliced (3 to 4 slices)
- 1/2 cup finely diced shallots
- 1 cup beef stock, best quality
- 1 tablespoon fresh thyme leaves
- 2 tablespoons butter
- 2 tablespoons chopped Italian flat-leaf parsley, for garnish
Pound the steaks to 1/2-inch thickness over plastic wrap. Sprinkle each with salt and pepper and place on the prepared baking sheet. Bake until it reaches an internal temperature of 80 degrees F, about 10 minutes.
In 2 large saute pans over medium-high heat, divide the remaining 2 tablespoons olive oil and the bacon fat between the pans and heat until shimmering. Add 2 steaks to each pan and cook for 3 to 4 minutes per side. Place the steaks onto a wire rack over a baking sheet. Top with fontina and then the prosciutto slices, evenly covering the cheese.
In each saute pan, evenly divide the shallots and cook for 2 to 3 minutes. Deglaze each with half the beef stock. Evenly divide the thyme and allow to reduce, 3 to 4 minutes. Combine the liquid into 1 pan, add the butter and adjust the seasoning, if desired.