Bistecca with Broccolini

Pat the steak dry with paper towels. Season generously with kosher salt and pepper. Place on a wire rack and bring to room temperature, 30 to 45 minutes.

Fill a large bowl with ice and water. In a pot over high heat, bring salted water to a boil. Add the broccolini and blanch for about 3 minutes. Drain the broccolini and immediately transfer to the ice water to stop the cooking. Let cool for about 2 minutes, then drain and pat dry. Set aside.

In a large fry pan over medium heat, warm the olive oil. When the oil glistens and easily moves across the pan, add the sliced garlic along with more oil if the garlic is not completely submerged. Fry until the garlic is medium golden brown in color, 2 to 3 minutes; watch closely as the garlic will cook quickly. Carefully strain the garlic chips and oil through a fine-mesh sieve into a small heatproof bowl. Transfer the garlic chips to a paper towel–lined plate to cool, then season lightly with kosher salt. Set aside. Pour the oil back into the pan.

Set a clean wire rack on a baking sheet. Set the fry pan with the oil over medium-high heat and add the steak. Sear until a deep golden crust forms on both sides, about 4 minutes total, flipping the steak as needed to ensure it sears evenly. Transfer the steak to the rack-lined baking sheet, then reduce the heat to medium-low.

Add the smashed garlic and lemon peel to the pan. Add 1 Tbs. of the butter and melt it into the oil, then cook for 1 minute. Increase the heat to medium and return the steak to the pan. Using a spoon, continuously baste the steak until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 128° to 130°F (53° to 54°C), or to your desired doneness, about 2 minutes; the steak will cook a bit more as it rests. If the oil starts to burn or the butter stops bubbling, add 1 Tbs. additional butter at a time as needed; you may not use all the butter. To properly baste the steak and achieve a deep flavor, make sure the butter is constantly bubbling. Transfer the steak to the rack-lined baking sheet, cover loosely with aluminum foil and let rest for 10 minutes, flipping it halfway through.

Meanwhile, remove the fry pan from the heat and let the oil, garlic and lemon peel cool slightly, 3 to 5 minutes, then strain into a small heatproof bowl. Reserve the garlic confit for serving; reserve the lemon peel for garnish or discard. You will use the oil to cook the broccolini and give the steak a final baste.

In a medium fry pan over medium-high heat, warm 2 Tbs. of the reserved garlic-lemon oil. When it starts to smoke, reduce the heat to medium. Working in batches if needed so you don’t crowd the pan, add the broccolini and season with kosher salt. Sear the broccolini, flipping halfway through, just until the edges char, 1 to 2 minutes total. Transfer to a plate and squeeze fresh lemon juice over the broccolini.

Return the pan to medium-high heat and place the lemon halves, cut side down, in the pan. Sear until lightly charred, about 1 minute. Remove from the heat.

Spoon some of the reserved garlic-lemon oil over the steak. Cut the steak into slices, sprinkle with flaky sea salt and top with the broccolini. Garnish with some of the garlic chips, the garlic confit, lemon peel, charred lemon halves and lemon zest and serve immediately. Serves 2.

Williams Sonoma Test Kitchen