- 4 2-inch-thick porterhouse steaks, dry-aged recommended, about 3 pounds total weight each
- Several sprigs of rosemary
- Kosher salt and black pepper
- Canola oil or light olive oil, for drizzling (about 1 tablespoon for each steak)
- 4 tablespoons butter for each steak
- 2 cloves garlic, crushed, for each steak
For the salsa verde:
- 1 small slice stale peasant-style bread or white bread
- 3 tablespoons sherry or red wine vinegar
- 2 tablespoons water
- Juice of 1/2 lemon
- 2 cups loosely packed parsley (1 bunch)
- 4 anchovy fillets
- 3 tablespoons capers
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (pepperoncino)
- 2 hard-boiled egg yolks
- 1 shallot, coarsely chopped
- 4 cloves garlic
- 1/3 cup olive oil
For the roasted garlic mashed potatoes:
- 1 bulb garlic, ends trimmed to expose cloves
- Olive oil
- 1 small sprig rosemary
- Salt and pepper
- 4 large Russet potatoes, peeled and cubed
- 1/2-3/4 cup warm milk and/or chicken stock
- About 1/3 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
- Freshly grated nutmeg, to taste
- 4 cups baby kale, loosely packed
For the cherry tomato and red onion salad:
- 1 1/2-2 pints cherry tomatoes, halved
- A handful of parsley, chopped
- 1 small red onion, chopped
- About 3 tablespoons olive oil
- Salt and pepper
Wrap the steak with rosemary when you bring it home from market. Chill overnight or for several hours.
To make the salsa, douse the bread with vinegar and water to moisten; tear and add to a blender. Add the lemon juice, parsley, anchovies, capers, pepper, red pepper flakes, egg yolks, shallot, garlic and olive oil. Process until fairly smooth.
For the potatoes, place the garlic in foil and dress with oil, the rosemary sprig, salt and pepper. Roast to tender in a 425°F oven for 35-40 minutes.
Place the potatoes in a pot and cover with water. Bring to a boil; salt the water and cook to tender. Drain the potatoes and place back in the hot pot to dry the potatoes.
Paste the roasted garlic cloves and add to the potatoes; mash to your desired consistency with warm milk or a combo of milk and stock. Add the cheese and season with salt, pepper and nutmeg, to taste. Fold in the kale to wilt into the potatoes.
For the salad, combine the tomatoes, parsley, and red onion. Dress with olive oil, then season with salt and pepper, to taste. Let stand for 10-15 minutes before serving.
Bring the steak to room temperature.
Get a cast iron skillet very hot over medium high heat. Season the steak liberally with salt, to taste, and with pepper. Add the oil, a turn of the pan, to the skillet. Brown the steaks for 3-4 minutes on each side to deep brown and with a good crust; reduce the heat to medium and add the butter. When the butter foams, add the garlic and rosemary stems and begin basting the steak. Baste for 5-6 minutes more, turning once, and remove from the heat. Let stand for 10 minutes, then cut the steak from bone, the strip and the fillet. Cut the steak into 1/2-inch slices across the grain. Reassemble in the pan to serve and top with the salsa verde. Serve with mashed potatoes and tomato salad alongside.