Tuscan Garlic Butter Steak with Parmesan Risotto

Remove the 5 pounds of steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.

In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon black pepper, and 1 tablespoon dried Italian herbs. Rub this mixture evenly over both sides of the steaks.

In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Add 8 minced garlic cloves and 2 rosemary sprigs. Cook for 2-3 minutes until fragrant but not browned. Set aside.

Begin the risotto by heating 8 cups of chicken broth in a saucepan and keeping it warm over low heat.

In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add 4 diced shallots and cook until translucent, about 3-4 minutes.

Add 3 cups arborio rice to the pot and stir to coat with oil. Toast the rice for 2-3 minutes until the edges become translucent.

Pour in 1 cup of dry white wine and stir constantly until the liquid is almost completely absorbed.

Begin adding the warm broth 1 cup at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process will take about 25-30 minutes.

While the risotto is cooking, heat two large cast-iron skillets over high heat with 2 tablespoons of olive oil in each.

When the skillets are very hot (almost smoking), add the steaks without overcrowding (about 2-3 per skillet). Sear for 3-4 minutes on each side for medium-rare, or adjust to your preferred doneness.

During the last minute of cooking, spoon the garlic butter over the steaks. Remove steaks to a cutting board and let rest for 5-10 minutes.

When the risotto has absorbed most of the broth and is creamy but still slightly al dente, stir in 1/2 cup chopped sun-dried tomatoes and 4 cups baby spinach until wilted.

Remove from heat and stir in 2 cups grated Parmesan cheese, 1/2 cup heavy cream, the zest and juice of 1 lemon, and 1/4 cup chopped fresh basil. Season with salt and pepper to taste.

Slice the rested steaks against the grain into 1/2-inch thick slices.

Serve each portion with a generous scoop of risotto topped with sliced steak. Drizzle any remaining garlic butter over the top and garnish with additional fresh basil if desired.