By lazyme on December 06, 2012
"From Bon Appétit, August 1999."
Serving Size: 1 (392 g)
Servings Per Recipe: 8
"I used a *big* rib steak with the bone attached that was almost an inch thick. Aside from that I followed the recipe and got amazing results. The marinade with the anchovie is the total bomb that gives a rich sophisticated goodness that you might (or might not) get in an expensive steak house. Add to that the flame grilling and you have a steak to remember and impress the bejeppers out of company with. The peppers are great company for the steak and would make a yummy side for so many things. This recipe is star quality all the way and if your looking flavor you'll find it here. My only addition to this dinner was baked potatoes on the plate."