steaks with radish greens gremolata
Gremolata is a traditional Italian condiment that’s a simple mix of finely chopped parsley, lemon zest, and garlic. Here, radish greens replace the parsley and lime stands in for lemon, for an easy, seasonal twist on a classic. We love this technique from America’s Test Kitchen for cooking the steaks, resulting in a crisp exterior that comes from a really hot cast iron pan.
Radish greens gremolata
2 cloves garlic
1/2 cup packed radish greens, trimmed, washed, and dried
Zest from 1 lime
2 thick-cut rib eye steaks (each about 11/2-inches thick)
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
- On a cutting board, chop garlic and radish greens together until finely minced. Transfer to a bowl and stir in lime zest. Set aside.
- Preheat oven to 500°F. Place a cast iron pan (big enough to hold steaks) in oven and preheat for 30 minutes.
- While pan preheats, remove steaks from refrigerator and season with salt. Allow to rest at room temperature for 30 minutes.
- After 30 minutes, pat dry steaks, removing excess salt. Season both sides of each with pepper. Carefully remove cast iron pan and place over medium heat. (Turn oven off.)
- Add steaks to hot pan and cook for 2 minutes, flip, and continue to cook and flip every 2 minutes for about 8-15 minutes (depending on thickness), or until steaks reach an internal temperature of 125°F.
- Remove steaks from pan and transfer to a cutting board. Tent with aluminum foil and allow to rest at room temperature for about 10 minutes before slicing. When ready to serve, cut steaks into 2-inch slices and transfer to a serving platter. Top with radish butter (recipe on opposite page), gremolata, season with salt and pepper, and serve.