4 (1/2 pound) buffalo strip steaks, about 1 inch thick
1 tablespoon crushed red pepper, preferably Aleppo or Korean
1/2 cup vegetable oil
8 large garlic cloves, thinly sliced
Salt
Freshly ground black pepper
1 tablespoon vegetable oil
Instructions
In a small saucepan, warm 1/2 cup of the vegetable oil over moderate heat. Add the garlic and crushed red pepper and simmer over low heat until the garlic turns pale gold, about 5 minutes. Pour the flavored oil into a heatproof bowl or jar and season with salt.
Season the steaks with salt and pepper. In a large cast-iron skillet, heat the remaining 1 tablespoon of oil just until smoking. Add the steaks and cook over moderately high heat until browned, crusty and rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes.
Thickly slice the steaks crosswise across the grain and arrange the slices on plates. Drizzle the chile-garlic oil over the meat and serve.
Serving
Suggestions
4
Originally Submitted
5/30/2008
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