This steak Caesar salad.
We're going to make our own homemade croutons
from actually stale old bread,
and I melted a couple of tablespoons of butter
into about a quarter cup of EVOO olive oil
with two cloves of smashed garlic that I have.
So here's literally half a loaf
of stale Italian bread with sesame seeds.
So we get a bonus delicious flavor
and all I'm going to do is add them to this.
I have the oven getting nice and hot at 350
and I'm literally going to massage the bread
into that infused garlic and butter mixture.
We're going to liberally dress it with some black pepper.
I like a combo of pecorino which is sheep's milk cheese,
super salty, super tangy
and parmigiano-reggiano the king of all cheeses, cow's milk,
buttery, nutty, delicious.
We're going to just coat this.
The only reason I'm using the pan is to start the oil
and the butter.
So now we're going to take a sheet tray
over the pan I'm preheating to cook the steaks in
and we're going to transfer all this glorious deliciousness,
throw it in the oven and your nose knows when it's done.
The bread will smell toasted and delicious and amazing.
This steak is coming back to room temperature
and it's been marinating with lemon zest, garlic
olive oil, coarse salt, coarse black pepper,
and lots of rosemary.
Equally delicious just to take the meat out, pat it dry,
salt, pepper, you're fine,
'cause there's so much flavor in the dressing.
You need to put anchovy or anchovy paste,
four filets or about a teaspoon of paste into the base
of your dressing.
Already in the food processor.
I have my oil again, that's controversial.
We should stream it in.
I've done this so many times.
I have to tell you, doesn't make a difference.
I just throw it in there and it all works out just fine.
So we're going to take our one egg yolk
and you can totally skip that part.
No big deal.
Then we're going to add, ooh, about a tablespoon,
fat tablespoon of Dijon.
We're going to put in a couple of cloves
of crushed garlic, too.
We're going to put in a tablespoon of Worchestershire sauce.
Worchestershire shir shar-
Worchestershire shear shire sauce, yes.
We're going to add the juice of one lemon, cut side up
so that the seeds stay with the lemon.
Then we're going to add a fat amount,
about a tablespoon of coarse black pepper.
And then we're going to add, as I said, also controversial
I'm breaking every rule here,
a combo of parm and pecorino romano.
(processor blends)
See what I mean?
I don't know have to stream in anything.
It's delicious and thick and glorious.
Worked out just fine.
Super thick, delicious dressing.
You take cracked garlic and you rub the wooden bowl.
Then we're going to just coarsely chop
one large romaine or two medium to small romaine.
I'm gonna take a little bit of oil and just spray
our cast-iron.
Then we're going to put the steaks in
and they cook about eight minutes per inch.
These are one inch thick.
It will be eight minutes, and then you must let them rest.
This is how dressed salad should look.
It should not look like it's drowning, guys, okay?
For eight to 10 cups of lettuce
you're looking at one cup of dressing, okay,
to coat all of that.
So you want the dressing to shine
but you want the crunch of the lettuce to balance it.
Anyway, this is the beef Brutus.
It looks so pretty.
I don't want to play it up.
I just want you guys to see it like this.
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