Recipe courtesy of Scott Conant
From:
Food Network Magazine
Steak Pizzaiola with Arrabbiata Sauce
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- Level: Intermediate
- Total: 1 hr 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 896
- Total Fat
- 77 g
- Saturated Fat
- 29 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 47 g
- Cholesterol
- 235 mg
- Sodium
- 1156 mg
“I call my mom our CTO—Chief Tasting Officer. If she didn’t approve of this sauce, we wouldn’t be making it.”
- Level: Intermediate
- Total: 1 hr 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 896
- Total Fat
- 77 g
- Saturated Fat
- 29 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 47 g
- Cholesterol
- 235 mg
- Sodium
- 1156 mg
Ingredients
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Directions
- Allow the steaks to come to room temperature for 30 to 45 minutes. Pat them dry with paper towels and season liberally with salt on both sides.
- Heat a large cast-iron skillet over medium-high heat for about 2 minutes. Add 1/4 cup olive oil and heat until it just begins to smoke. Carefully place the steaks in the pan and sear, undisturbed, to develop a golden crust, 3 to 5 minutes.
- Flip the steaks and add 4 tablespoons butter and the crushed garlic cloves to the pan. Tilt the pan slightly and baste the steaks with the melted butter for 2 to 3 minutes. Lower the heat to medium and continue searing another 1 to 2 minutes, or until your desired doneness: 130 degrees F to 135 degrees F for medium-rare, 140 degrees F to 145 degrees F for medium.
- Make the sauce: Remove the steaks from the pan and set aside to rest. In the same pan, discard any burnt bits and add the remaining 2 tablespoons olive oil. Add the sliced onion and garlic and sauté until fragrant and softened. Stir in the chopped anchovies and cook 1 minute. Deglaze the pan with the white wine, scraping up the fond from the bottom. Once reduced by half, pour in the tomato sauce and let simmer gently, 10 minutes. Finish with the remaining 2 tablespoons butter to create a silky, balanced sauce.
- Return the steaks to the pan and spoon the sauce over them. Let everything warm together, 1 to 2 minutes. Garnish with chopped parsley and a drizzle of olive oil before serving.
