Perfect steak with buttered radish toast from Dining In: Highly Cookable Recipes (page 216) by Alison Roman

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Notes about this recipe

  • snoozermoose on December 10, 2021

    Her suggested cook time for the steak is way too long. Against my better judgement, I followed her timing directions and turned two beautiful ribeyes into rubber. It was a sad meal. I'll stick with my favorite NY Times recipe for ribeye for two.

  • unterekless on March 22, 2021

    Pleasantly surprised by how delicious this was. I really enjoyed it and it felt lighter than the usual steak dinner.

  • mharriman on May 12, 2020

    If you’re serving the steak over the toast, It’s important to uniformly slice the steak very thin so when you cut through the toast and parsley topping underneath, you get all of it. Otherwise, the steak slice moves away from the toast and you only get steak. I sliced some of the steak slices thinly, and others not so much, so some bites captured the toast, the parsley mixture, and the radishes nicely, the thicker ones not as well. It’s probably best to serve the toast and steak separately as shown in the photo. I missed that! I used whole wheat country bread and 3/4 pound of ribeye steak for two people and it was plenty for us, especially with the sides. This felt like modern English pub food and went well with roasted cauliflower and a potato cake.

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