Steaks and an eggplant recipe


If you want to prepare a tasty meal that you and your vegetarian friend will both enjoy, this steak and eggplant recipe will help you out. Just don’t eat all five steaks yourself, or you might find yourself down with a case of the meat sweats.

  • Yield: 6 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 12 Minutes


For the Steaks
  • 5 (1-inch-thick) rib 62 eye or New York strip steaks
  • 2 teaspoons kosher salt
  • 6 tablespoons unsalted butter
  • 3–4 cloves garlic, finely minced
  • 4 sprigs fresh thyme
For the Eggplant
  • 2 tablespoons olive oil, divided
  • 1 large eggplant, peeled and cut into ½-inch-thick slices
  • salt and pepper, to taste
  • ⅓ cup dry breadcrumbs
  • 2 tablespoons pecorino cheese, grated
How to Make It
    To Cook the Steaks
  1. Remove the steaks from the refrigerator about 30 minutes prior to cooking. Place on a small baking sheet and pat dry with a paper towel (this removes extra moisture, which will help with browning). Coat the steaks with the salt.
  2. Preheat a large (12-inch) cast-iron skillet over high heat for about 10 minutes.
  3. Carefully place three steaks in the skillet and resist moving them until a crust has formed, about 2 minutes. Using tongs, turn the steaks and continue to cook for an additional 3 to 4 minutes.
  4. Add the butter, garlic, and fresh thyme to the skillet. Let the butter melt completely, and tilt the skillet (using a pot holder to prevent burning your hand) so the butter pools. Spoon the butter mixture over the steaks to baste.
  5. Remove the steaks from the heat and transfer to a dinner plate to rest. Repeat step 4 with the remaining steaks.
  6. Let steaks rest for about 5 minutes, and serve warm.
  7. To make the Eggplant
  8. Brush 1 tablespoon of olive oil over the eggplant slices, and sprinkle with salt and pepper.
  9. Place the dry breadcrumbs in a shallow baking dish and stir in the grated pecorino cheese to combine.
  10. Dip each eggplant slice into the breadcrumb mixture.
  11. Add the remaining tablespoon of olive oil to a large skillet set over medium-high heat.
  12. Add the eggplant slices to the skillet, and cook on each side for 5 minutes, or until golden brown.
  13. Remove from the heat, sprinkle with additional salt and pepper to taste. Serve warm.

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