This recipe comes from the Fall 2007 issue of Fine Cooking. It's a simple recipe that turns out really nice and was the perfect dinner for 2 on Valentine's Day. The most time consuming part of the recipe is peeling and slicing the garlic in half, so that shows how easy this is to prepare. Althought the flavor was good, I still prefer my steaks on the grill as opposed to cooking them on the stove top. It's also a really pretty dish, but my pictures did not turn out, they were a little fuzzy so I decided not to post them.
Seared Rib-Eye Steaks with Edamame & Garlic
1/3 cup extra-virgin olive oil
10 large cloves garlic, peeled and halved lengthwise
2 1-inch thick, boneless rib-eye steaks (6 to 8 ounces)
Coarsely cracked black pepper
2 cups frozen shelled edamame
Pinch cayenne, more to taste
1 Tbsp. finely chopped fresh flat-leaf parsley
Lemon wedges for serving
In a small saucepan over medium heat, warm oil with the garlic and a pinch of salt. When the oil starts to bubble gently, reduce heat to maintain a steady simmer. Cook the garlic, stirring occasionally, until it's light golden brown and perfectly tender when pierced with a fork, about fifteen minutes. Meanwhile, bring a medium pot of water to boil over high heat.
Generously season both sides of steaks with salt and pepper. Heat a large saute pan over medium-high heat until hot. Add 2 tablespoons of the garlic oil and the steaks. Don't disturb the steaks until they have a nice brown crust, about 3 minutes. Turn and cook the other side until the steaks are done to your liking, about another 3 minutes for medium-rare. Transfer to a warm plate and let rest for 5 minutes.
While the steaks rest, add 1 teaspoon of salt and edamame to boiling water. Return to a boil and cook, uncovered, about 4 minutes. Drain and transfer to a medium bowl. Add 2 tablespoons garlic oil, cayenne and parsley. Toss to combine, add salt to taste.
Slice steaks on an angle into 1/2 inch slices and divide between two plates and scatter with remaining garlic. Serve with edamame and lemon wedges.