Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 4 Times
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T-Bone Steak Dressed in the Posto Style
Cookbook
Beans and bacon are happy together, so are steak and red wine. But these classic pairings are elevated to elegance when a creative talent such as chef Luciano Pellagrio of the stylish Los Angeles restaurant Posto introduces the two couples in a dish that is both simple and sophisticated. Owner Piero Selvaggio, a connoisseur of Italian and California wines and one of the world’s great hosts, suggests cooking with and drinking either Chianti Classico or a Napa Valley Merlot.
Yield : Serves 4
Ingredients
- 2 T-bone steaks (about 1¼ pounds each), cut 1 inch thick
- 4 strips thinly sliced smoked bacon
- 1 cup fresh fava beans, blanched and peeled, or thawed frozen baby lima beans
- 1½ teaspoons finely chopped fresh sage leaves
- 1½ teaspoons finely chopped fresh rosemary leaves
- 2 cloves garlic, thinly sliced
- 1½ tablespoons butter
- 1 tablespoon olive oil
- 1½ cups dry red wine
- ½ cup beef broth
- Salt and freshly ground black pepper, to taste
Directions
1. Pat the steaks dry and set aside to come to room temperature. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, crumble, and set aside. Discard all but 1 tablespoon of the bacon fat from the pan. Add the beans, sage, and rosemary and stir together.
2. Cook the garlic in a small dry skillet until golden and crisp and add to the beans. Set aside.
3. Heat a large heavy skillet over medium-high heat. When hot, add 1 tablespoon of the butter and the olive oil. Place the steaks in the skillet and sear until well-crusted on one side, about 3 minutes. Turn and sear the second side for 3 minutes. Turn again and cook 3 minutes more for medium-rare or 4 minutes more for medium. Transfer the steaks to a cutting board. Cover with aluminum foil to keep warm.
4. Pour off the cooking oil, return the skillet to the heat, and add the wine. Bring to a boil over high heat and reduce by half, about 5 minutes. Add the broth and reduce 3 minutes more. Meanwhile, warm the beans over medium heat and season with salt and pepper.
5. Carve the steaks and arrange the slices in the center of 4 warm plates. Top with a sprinkling of crumbled bacon. Pour the meat juices into the wine sauce and stir in the remaining ½ tablespoon of butter. Spoon the fava beans around the steak and spoon sauce over all.
Notes
Closing the Gap:
Use bamboo skewers or wooden toothpicks softened in water to close gaps created by the removal of fat or bone from an uncooked steak or to hold together dangling pieces, the so-called tail of porterhouse and T-bone steaks, for instance. The idea is to make the steak as compact as possible so it will cook evenly.
© 1997 William Rice
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
701 kcal
5 % daily value
1 % daily value
1 % daily value
1062 mg
84 mg
48 g
1 g
138 mg
17 g
42 g
4 g
14 g
525 mg
36 % daily value
