In his own words: "The relationships forged by the acts of cooking and eating with others have had a profound effect on me and have more and more significance with every passing year. When I think of the moments that have brought me the most pleasure, the most joy, they are almost always framed within the context of food and the table. It is for this reason that this book exists." — Stanley Tucci, Emmy and Golden Globe Award-winning actor
What we made:
STEAK WITH OREGANO, THYME, AND ROSEMARY (Page 114)
Serves 6
One 1 ½- to 2-pound hanger steak, about 3/4-inch thick
1 clove garlic, halved
Kosher salt
2 tablespoons olive oil
2 tablespoons butter
Freshly ground black pepper
½ cup red wine
Pinch of chopped fresh rosemary
Leaves from 1 sprig fresh oregano, chopped
Leaves from 2 sprigs fresh thyme, chopped
Rub the steak on both sides with the halved garlic and season it with salt. Heat a cast-iron saute pan over medium-high heat. Add the oil and the butter. When the butter has melted and is foaming rapidly, add the steak. Fry for about 2 to 3 minutes on each side for medium-rare, seasoning with pepper as you go. If overcooked, this particular cut can be quite tough, so be careful. When the steak is done, set it aside on a warm plate. Raise the heat to high and add the wine, rosemary, oregano, and thyme. Cook for a minute or two, scraping any cooking residue from the bottom of the pan. Cut the steak into slices and pour the sauce over the top.
Our assessment: This recipe illustrates how fresh herbs and a little wine — as well as butter and olive oil — can make the most out of an inexpensive cut of meat. The steak is tasty enough to serve to company.
After you’ve cooked the steak, let it rest on a platter for several minutes. This allows the meat to reabsorb the juices. Then use a sharp knife to slice the steak across the grain, which breaks down the fibers and makes it easier to chew. Also, cut it at a 45-degree angle to make the slices wider. My slices were about ½ thick.
The steak makes great leftover sandwiches. I didn’t even bother heating it up and ate it cold with a little dijon mustard spread on the bread. If you’re packing it for lunch, put off building the sandwich until you’re ready to eat. Otherwise, the bread will get soggy.
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