"These steaks are basted in a mixture of anchovy, rosemary, and olive oil before cooking, and finished with lemon and olives after. And they are so, so good!" —Rach


Credit: Kate Mathis

Recipe Summary

40 mins
20 mins

Giving just-cooked steaks a few minutes to rest before slicing lets muscle fibers relax and helps juices distribute evenly, so everything is tender and moist when it's time to dig in.

This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.


Ingredient Checklist


Instructions Checklist
  • Pat steaks dry and season with kosher salt and pepper. Place on a baking sheet or in a shallow dish.

  • Heat EVOO, anchovies, garlic, and rosemary in a small pot or skillet over medium heat, until anchovies melt, about 4 minutes. Pour mixture over steaks and turn to coat. Rest for 10 minutes.

  • Meanwhile, heat a cast-iron skillet over medium-high heat. Add steaks and cook until medium or medium-rare, 5 to 7 minutes. The last 2 minutes of cooking, add lemon halves, cut-side down, to pan to caramelize. Remove lemons and steak to a cutting board. Let steaks rest 5 minutes and slice against the grain in 1/4-inch-thick slices. Squeeze lemon over steaks and scatter the green olives on top.