Step 1: Prepare the Steaks
Allow the steaks to come to room temperature for about 30–45 minutes. Pat them dry with paper towels and season liberally with kosher salt on both sides.
Step 2: Sear the Steaks
Heat a large cast-iron skillet over medium-high heat for about 2 minutes. Add ¼ cup olive oil and heat until it just begins to smoke. Carefully place the steaks in the pan and sear, undisturbed, for 4–5 minutes to develop a golden crust.
Step 3: Baste with Butter and Garlic
Flip the steaks and add 4 tablespoons of butter and the crushed garlic cloves. Tilt the pan slightly and baste the steaks with the melted butter for about 3 minutes. Lower the heat to medium and continue searing for another 1–2 minutes, or until your desired doneness: 130–135°F for medium-rare, 140–145°F for medium.
Step 4: Make the Sauce
Remove the steaks and set aside to rest. In the same pan, discard any burnt bits and add 2 tablespoons of olive oil. Sauté the sliced onion and garlic until fragrant and softened. Stir in the chopped anchovies and cook for another minute.
Deglaze the pan with white wine, scraping up the fond from the bottom. Once reduced by half, pour in the Martone Street Arrabbiata Sauce and simmer gently for 10 minutes. Finish with 2 tablespoons of butter to create a silky, balanced sauce.
Step 5: Combine and Serve
Return the steaks to the pan and spoon the sauce over them. Let everything warm together for 1–2 minutes. Garnish with chopped parsley and a drizzle of olive oil before serving.
