Once again,I’m playing with the ingredients in the original recipe, but sharing my oldversion, one I’ve been making for e-vah. Rubbing garlic, rosemary and salt hasbeen my easy way of adding extra flavor to steak without a lot of work. Or time. As with the floating island, where mygeneration’s old recipe was the same as Dorie’s, so I just went and baked it thesame way I had for decades, in a tube pan with a pool of caramel and dulce deleche, the veal chops we’re supposed to be making today for our FFWD group, translated into theserosemary garlic steaks, cooked in butter with a splash of white wine at theend. A little reduction, and voilà, lunch is served.