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A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. We featured it as part of Nancy Harmon Jenkins's The Essence of Olives. See the...
Gwendolyn Tolman
Gwendolyn Tolman • 2 years ago

This olive oil- and herb-topped steak is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.

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