I have cooked a lot of steaks in my time and this has to be one of the recipes that comes closest to fine steak house style steak. The salsa is an Italian based side dish that pairs very well a delicious ribeye. If you want to serve a nice crisp vegetable with this dish, I might recommend trying a nice steamed or baked asparagus (let me know if you are interested in a few asparagus recipes). I’m adding this recipe by request, which for me is very flattering.
The Steak
2 (one pound) Porterhouse or Ribeye steaks about 2 inches thick.
Sea Salt
Ground Black Pepper
Minced garlic (one to two cloves, depending on your love of garlic)
Olive Oil
Make sure that the steaks are at room temperature. Coat both sides with olive oil and rub with minced garlic. Also apply sea salt and ground pepper to taste.
Pre-heat your oven to 450 degrees. Pour a enough olive oil to barely cover the entire bottom of a cast iron skillet. It’s important that you use a cast iron skillet since you are going to place it in to a 450 degree oven. Turn the burner on high until the oil in the skillet is literally smoking hot.
Once the skillet is smoking hot add the steaks. Allow steaks to cook for 4 minutes, turn and place the entire skillet in the pre-heated oven for another 4 minutes. Remove from oven and place on a cutting board for 4 additional minutes. At this point you can either cut the steaks in to portions or serve whole to your more hungry guests. The times noted are for a medium rare steak. Add a minute for each step if you want it a little more well done, or subtract a minute for rare.
The Salsa
The Focaccia is delicious and is really a great side dish to the steak. Here are the ingrediants you will need to get started.
1 (8-by-8 inch) square faocaccia bread, or 4 (1/2 inch thick) slices of Italian bread.
3 Tablespoons of Extra-Virgin Olive Oil.
2 Tablespoons of finely chopped shallots.
1 Clove of Garlic, minced
1 Tablespoon of chopped rosemary
1 Tablespoon of chopped parsley
Sea Salt and cracked black pepper
Begin by ripping the bread in to small pieces and set them aside. Heat olive oil in a large saute pan over medium heat. Add shallots and cook for 3 minutes until golden brown. Add garlic, bread, rosemary and parsley. Stir until mixture is evenly coated with olive oil and all ingredients turn a golden brown (6-8 minutes). Remove from heat and season with sea salt and ground pepper.
This dish is best served with a nice Tuscan wine, like a Barolo or Barbaresco.
I simply love to cook and try new recipes. If you try any of my recipes, please let me know how you liked it and if I described it properly. Also let me know if you make any modifications that you find works well.


