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Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Keep fresh herbs alive 3x longer — water reservoir design
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Flat-leaf parsley — gremolata, tabbouleh, persillade, garnish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Keep fresh herbs alive 3x longer — water reservoir design
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Flat-leaf parsley — gremolata, tabbouleh, persillade, garnish
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heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. sprinkle steaks with salt and pepper. add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. transfer to platter; top each with 1 cheese wedge. tent with foil to keep warm. pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. remove from heat; add butter and stir until melted. mix in parsley and chopped chives. season with salt and pepper. pour over steaks. garnish with whole chives.