Bisteca Siciliana (Sicilian Steak)

INGREDIENTS
Steak
Lemon
Butter
Extra Virgin Olive Oil
Garlic
Rosemary
Fresh Cracked Pepper

Whenever I asked my cousin Torre why they only have veal in Sicily, he told me that Sicily is too small to raise cattle.  I found that very surprising, and I am not even sure I believe him and/or verify this theory.  In any case, my point is, that this is probably a Sicilian-American dish, as opposed to an authentic Sicilian dish from Sicily.  In any case, its a way to serve up some great flavorful steak.

Marinate the steak in the juice of half a lemon, plenty of fresh cracked pepper, virgin olive oil and sliced garlic.  If you like rosemary, add that into the marination mixture also.  After about a half hour, you are ready to cook.  Heat a good cast iron skillet and add in some olive oil, and a little butter till it foams up.  Add in the steak and all the marinate liquid.  Cook evenly on both sides and/or to your liking.  The trick here, if there is any, is to not add too much lemon juice, you do not want any one flavor to dominate the taste. 

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