A Palermo Style Italian Steak Recipe or Bistecche alla Palermitana. A perfectly grilled rib-eye steak topped with a salty crunchy mixture of garlicky capers over a bed of wine broiled tomatoes.
Finally I got the Italian Steak of your dreams!
I’m serious, been meaning to post this since we got back from Sicily, because duhh, Palermo-Style Italian Steak is a thing around there !
First let me just say: I miss Palermo, the poster child for the perfection of imperfection, we really had a thing for each other. Should I start raving about Teatro Massimo and have a Godfather moment or go on about my steak ..?
Maybe we can have a movie night and watch the entire Godfather trilogy up to the finale when Michael goes back to Palermo Sicily, to watch Anthony perform at the one and only Teatro Massimo. We could be doing it in our PJ’s with these steaks on our lap … and remember Michael Corleone’s wise words to live by “ Keep your friends close, but your enemies closer “
Okay, I really need to focus!
Because otherwise I’ll take you back in time to that summer in Sicily, and traveling across the Island all the way to Taormina, the Sicilian village that served for the village of Corleone in the Godfather series. And then there will be no stopping me, and that would make for too long of a post right before Christmas.
I promise you guys: these rib-eye steaks are legit!
Simply rubbed with olive oil and seasoned well with salt and pepper, then seared to perfection on a cast iron pan/griddle and finished under the broiler with a caper, garlic, anchovy and bread crumb topping.
But wait, meanwhile we also broil some sweet juicy cherry or grape tomatoes with a splash of wine or lemon juice and some thyme, until they burst into the perfect sauce.
In all honesty you could be serving these Italian Steaks as Christmas dinner for a few reasons:
- Super tasty and easy to make even for a crowd.
- Totally festive: red and green served on white plates, ah, this has Christmas written all over it.
- The moment of truth: an Italian steak, especially Palermo style beats a turkey dinner any day of the week.
- You are going to look like a rockstar without slaving in the kitchen all morning. You should to be opening presents instead!
- 2 rib-eye steaks organic grass fed
- 4 tbsp olive oil
- 1/2 lb grape or cherry tomatoes
- 3 leave thyme sprigs sonly
- 1 anchovy
- 1 1/2 tbsp capers
- 1 tbsp bread crumbs plain
- 1 clove garlic grated
- a splash of white wine dry
- sea salt to taste
- freshly cracked black pepper to taste
Preheat your broiler.
Pat the steaks dry with paper towels and allow them to rest at room temperature for 20 minutes before cooking.
Slice the tomatoes and add them to a broiler proof dish. Drizzle with a lug of olive oil and a good pinch of sea salt. Add half of the thyme leaves and a splash of wine.
Broil the tomatoes for a few minutes until they burst and are charged around the edges and the top. Transfer to a serving plate together with all the juices.
Meanwhile drizzle the steaks with a lug of liv oil and sprinkle generously with the salt and pepper. Massage the oil and spices into the steaks with your hands and set aside.
Preheat a cast iron pan or griddle on medium high flame and sear the steaks for 3 minutes on each side for a medium rare steak.
in a small bowl combine the capers, garlic, anchovies, bread crumbs with a lug of olive oil. Spoon the mixture on top of the steaks and transfer them to the broiler for a couple of minutes until golden brown on top, making sure not to burn them.
Transfer the steaks on top of the broiled tomatoes and serve garnished with the remaining thyme leaves and a drizzle of extra virgin olive oil.
Make sure to allow your steaks to rest at room temperature before cooking, one of the most important steps when cooking steak.