Name: Grilled Rib-Eye Steak with Tonnato Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: Four 16-ounce dry-aged boneless rib eyes or steak of your choice, about 1 inch thick; 2 tablespoons kosher salt; 2 tablespoons ground fennel seed; 2 tablespoons chopped fresh rosemary; 1 tablespoon freshly ground black pepper; 3 tablespoons olive oil; 1 teaspoon drained capers; 1 teaspoon Dijon mustard; 2 anchovy fillets; 1 large egg; 1/4 cup fresh lemon juice (from 2 lemons); 1/2 cup vegetable oil; One 5-ounce can tuna in olive oil, drained; 1/2 cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 1 cup fresh flat-leaf parsley leaves; 1/2 cup caper berries, thinly sliced; 3 ribs celery, thinly sliced, plus picked celery leaves; 1 fennel bulb and fennel fronds, thinly sliced with fronds reserved; 1/2 bunch radishes, thinly sliced; Extra-virgin olive oil, for drizzling; Juice of 1 lemon; Kosher salt and freshly ground black pepper

Directions

Special equipment:

an immersion blender with a cup

For the rib eye steaks: Rub the steaks with salt, fennel seed, rosemary and black pepper. Oil a grill or grill pan with the olive oil, then heat to medium-high heat. Grill the steaks for 4 to 5 minutes per side for medium-rare, about 125 degrees F on a thermometer.
Let rest for 10 minutes, then slice against the grain.
For the tonnato sauce: Meanwhile, place the capers, mustard, anchovies, egg and 2 tablespoons lemon juice in the bottom of an immersion blender cup. Pour 1/2 cup vegetable oil on top and allow to settle for 15 seconds. Place the head of the immersion blender at the bottom of the cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all the oil is emulsified. Add the tuna and remaining 2 tablespoons lemon juice and blend until thoroughly incorporated into a smooth sauce.
Transfer the mayonnaise to a large mixing bowl and slowly drizzle in the olive oil, whisking until emulsified. Season with salt and pepper.
For the fennel and herb salad: In a large bowl, combine the parsley leaves, caper berries, sliced celery and leaves, sliced fennel and fronds and radishes. Drizzle with olive oil and lemon juice. Toss to lightly combine and season with salt and pepper.
Serve the grilled rib eye with the tonnato sauce and fennel and herb salad.

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Grilled Rib-Eye Steak with Tonnato Sauce

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