Steak (not on the grill)

We Americans are obsessed with our grills. But rest of the world isn't. So this weekend at the cottage --with the temps hovering around 20F and four inches of fresh snow on the ground -- I decided to try steak, not on the grill. Alain Ducasse has what might be the most decadent steak (w/o sauce) recipe in history. Here's how it works:

--Pick out a nice Ribeye or T-Bone steak. I chose a T-bone.
--Salt and pepper
--Garlic-- a couple cloves minced.
--A sprig of fresh rosemary
--A sprig of fresh thyme
--Half a stick of butter

Season it with salt and pepper, let it sit at room temperature for 30 minutes. Put some oil -- use canola because you're cooking at high temperature -- into a cast iron skillet and get it hot. Once it's shimmering, add the steak and let it cook for about five minutes. The bottom side should be pretty crispy. Turn the steak and add the garlic, thyme, rosemary and butter. Once the butter has melted begin basting the steak with the mix of herd, garlic and butter. Keep it up for about 6 minutes until the steak is medium rare.

Take it out of the pan and let it sit for ten minutes. 

I served it with leeks and zucchini. Slice the leeks and zuke, put some oil in the pan and add salt, pepper and thyme. We also put some cannellini beans on. Cook the beans as usual, but add some pepper and rosemary. This helps tie everything together. 

After the ten minutes resting, cut the steak off the bone and slice against the grain of the meat. Serve with a big red like a cabernet or a malbec.