Ingredients

　　2 steaks of your choice (6 to 10 ounces each)

　　Salt and pepper

　　Olive oil or other cooking oil, plus 3 tablespoons extra-virgin olive oil

　　2 tablespoons chopped fresh rosemary leaves

　　1 bunch (about 12 ounces) broccoli rabe leaves and stems, washed and coarsely chopped

　　1 garlic clove, minced

　　Crushed red pepper flakes

　　Generously season the steaks with salt and pepper. Heat a large skillet to very hot. Pour in a very small amount of olive oil (about 1 teaspoon) and immediately add the steaks to the pan. (If you have an exhaust fan, this is a good time to use it!) Sear the steaks on both sides to a nice crusty brown. Sprinkle steaks with half the rosemary leaves, then turn them over. Lower the heat and cook about 3 minutes on each side for medium-rare (for a 1-inch-thick piece of meat). Sprinkle with the remaining rosemary after cooking the first side. Remove the steaks from the skillet. Pour 2 tablespoons water and 1 tablespoon extra-virgin olive oil into the skillet and swirl over the heat. Pour the juices over the steaks, then pour the remaining 2 tablespoons olive oil into the pan and return it to the heat. When the skillet is hot, add the broccoli rabe and toss or stir with tongs. Cook over medium-high heat for about 2 minutes, then stir in the garlic, and season with salt and red pepper. Cook about 2 more minutes, until the stems are tender-crisp. Serve with the steak.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.