You can use any extra chile-garlic oil on toast, in stir-fries or on grilled chicken, fish or pork. The flavor of the chile-garlic oil improves as it stands.
1/2 cup plus 1 tablespoon vegetable oil
8 large garlic cloves, thinly sliced
1 tablespoon crushed red pepper, preferably Aleppo or Korean
4 buffalo strip steaks (about 1/2 pound each), about 1 inch thick
Freshly ground black pepper
How to Make It
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.
Serve With: Steak fries
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