Carla Lalli Music's Butter-Basted Rib Eye With Fennel Salad

This recipe by cookbook author and food director of Bon Appetite, Carla Lalli Music, uses one steak to feed the whole family. This meal looks like a dish you would order at a fancy steakhouse but is easy enough to make in the comfort of your own home.

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1 bone-in rib eye steak (2-inches thick about 2 lbs)
Kosher salt
freshly ground pepper
1/3 cup extra virgin olive oil (plus more for drizzling)
3 tbsp unsalted butter
4 garlic cloves (3 smashed, 1 finely grated)
3 oil-packed anchovy fillets (finely chopped)
2 tbsp white wine vinegar
2 fennel bulbs
Aleppo pepper (flaky sea salt, and olive oil, for serving)
2 or 3 sprigs rosemary

Season the steak with salt and pepper. Heat an 8- or 10-inch cast iron skillet over medium-high heat for 2 minutes. Add enough oil to evenly coat pan with no bald spots and add steak. Cook, turning every 2 to 3 minutes, until a dark crust has formed on both sides and the steak is very rare; a thermometer inserted in the center should register 115°F (12 to 15 minutes). **Note: Turning the steak frequently will let you develop a gorgeous crust on the surface without creating thick strips of well-cooked steak.

Reduce the heat to medium and add butter, 3 smashed garlic cloves, and rosemary. Tilt the skillet toward you and scoot the steak to the far end of the pan so that the garlic and rosemary slide down into the foaming butter pooling at the front edge.

Hold the skillet's handle with your non-dominant hand, use your other hand to spoon the butter up and over the steak repeatedly for 1 to 2 minutes, or until the internal temperature hits 120°F for medium rare. Transfer the steak to a platter and let rest for 15 minutes for juices to redistribute; temperature will climb a few degrees for carry-over cooking.

While the steak rests, in a medium bowl, whisk together the grated garlic clove, anchovies, and vinegar and season with a big pinch of salt. Whisk in 1/3 cup olive oil, then taste and season with salt and pepper. The dressing should veer on the punchy, acidic side.

Trim off dried-out woody ends of the fennel stocks. Remove the tough outer layer form the fennel, then halve each bulb lengthwise through the core. Cut a little "V" in the root end to remove the thickest part of the core. Place each half cut side down and slice crosswise into 1/4-inch wide pieces, working from the tender tops all the way down to the stem end, and including the inner part of the core and fronds, which will give the salad a range of textures. Add fennel to bowl with dressing and toss to coat.

Cut the steak away from the bone and then slice against the grain into 1/2-inch thick pieces. Top with the fennel salad, some Aleppo pepper, flaky salt, and a drizzle of olive oil. Serve the bone, too, of course.