Try something Special with Bearfort’s Steak Vesuvio recipe
This is very easy to make and very quick.
When ever I go to the butcher he knows how I like cuts — thick. A nice size New York Strip is about three fingers thick. Now thats a steak. None of this think crap from the wrapped meat in the cooler.
Anyway – Prepare a bowl with a medium ladle of olive oil and add to that about three fingers of fresh ripped and bruised rosemary, about two fingers of torn tarragon, a hand of finely chopped basil, one finger kosher salt, three fingers freshly ground black pepper and a palm of granulated garlic.
Rub the steak or steaks with the above mixture as well as a few quartered potatoes and grill both on your outdoor grill.
Just before the steaks come off the grill get your large saute pan hot and add the remaning mixture from the bowl and add a palm of freshly minced garlic. Next add the steaks and potatoes to the sizzling mixture and give it a splash or two of white wine — be careful of potential flare-up.
Simmer for a minute or two to let the alcohol cook off and sprinkle with romano cheese.
Immediately plate -
and drizzle with remaining mixture in pan and serve.
{ 2 comments… read them below or add one }
When the Chef Bearfort calls for “about two fingers of torn tarragon, a hand of finely chopped basil, one finger kosher salt, three fingers freshly ground black pepper and a palm of granulated garlic,” how much is that??
as much as you can grab with a hand, as much as you can lay on two fingers, as much as will fit on one finger — its all by feel
granulated garlic – pour granulated garlic in the palm of your hand – its cooking by hand –thats how i measure