Step 1

For the crispy potato skillet pie, place potatoes and crushed garlic in pot, cover with water by 2 inches and bring to a boil

Step 2

Salt the water and cook until tender, 12 minutes or so

Step 3

Preheat oven to 400°F, with rack at center

Step 4

Drain potatoes

Step 5

Heat EVOO in a medium cast-iron skillet and melt butter in it over medium heat

Step 6

Add onions and rosemary and stir 2 minutes

Step 7

Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Whisk up cream and egg, half of the cheese, nutmeg and pepper

Step 8

Add potatoes to pan and crush with flat edges of spatula or a potato masher

Step 9

Combine with onions and rosemary

Step 10

Add cream mixture, combine gently and flatten, then top with remaining cheese and bake 15 to 18 minutes

Step 11

Cool 10 to 15 minutes, turn upside down onto platter and top with parsley

Step 12

Or, just serve from pan, which is equally tasty

Step 13

For the bistecca, pat meat dry, cover with rosemary and garlic and let come to room temperature

Step 14

Rub meat with crushed garlic and season with rosemary

Step 15

Heat a large cast-iron skillet over medium-high heat and oven to 400°F, with rack at center

Step 16

Add salt and coarse pepper to beef

Step 17

Spray pan with a light coating of oil; spray steak as well

Step 18

Cook steak 7 minutes or so on each side and brown edges, then transfer to oven 5 minutes for medium-rare

Step 19

Char a lemon in last minutes of cook time, cut-side down

Step 20

While beef cooks, make the salsa

Step 21

For the walnut salsa verde, combine ingredients in a food processor and pulse into coarse sauce

Step 22

Adjust seasonings

Step 23

Transfer meat to a cutting board and rest 10 minutes, then cut from bone and slice ¼ inch thick across the strip and the filet

Step 24

To serve, arrange meat on large platter and top with charred lemon juice, then parsley and walnut salsa and garnish the platter with arugula leaves, cracked olives and walnut pieces