Authentic Tuscan steak seared over high heat, carved into thick rare slices, and served over peppery arugula with shaved Parmesan and a drizzle of fruity olive oil.
Ingredients
- 1400 g T-bone steak (fiorentina cut)
- 120 g fresh wild arugula
- 80 g 24-month aged Parmigiano-Reggiano PDO
- 4 tbsp first cold-pressed extra virgin olive oil
- 2 tsp fleur de sel
- 1 tsp whole black peppercorns (in a mill)
- 1 piece unwaxed lemon
Method
- Remove the T-bone steak (fiorentina) from the refrigerator at least 2 hours before cooking so it comes up to room temperature (about 18 to 20 °C / 64 to 68 °F) all the way to the center.
- Thoroughly pat the meat dry with paper towels to remove all surface moisture, ensuring a quick and even sear.
- Heat a dry, heavy cast-iron skillet or grill pan over high heat for 5 minutes, until the surface reaches at least 230 °C to 250 °C / 450 °F to 480 °F (a drop of water should sizzle and evaporate immediately).
- Place the steak in the screaming-hot pan and sear without moving it over high heat for 5 minutes, until a deep, crisp brown crust forms and the meat releases easily from the surface.
- Flip the steak using tongs without piercing the meat, then sear the second side over high heat for 5 minutes until equally golden brown.
- Stand the steak upright on its T-bone in the center of the pan over medium-high heat for 5 minutes, until an instant-read probe thermometer inserted into the thickest part reads 50 °C to 52 °C (122 °F to 125 °F) for rare.
- Transfer the meat to a warm wire rack, tent loosely with aluminum foil, and let rest for 7 to 8 minutes (the internal temperature will rise to 54 °C - 55 °C / 129 °F - 131 °F) to allow the juices to redistribute.
- While the meat rests, gently rinse and dry the wild arugula, then spread it into an airy bed across a serving platter.
- Carve the tenderloin and strip loin away from the bone using a sharp knife, then cut the beef across the grain into thick slices (about 1.5 cm / 1/2 inch).
- Arrange the warm, rosy slices of beef over the bed of arugula, nestling the bone back in the center of the platter.
- Shave wide ribbons of Parmigiano-Reggiano with a vegetable peeler directly over the warm steak.
- Drizzle with extra virgin olive oil, sprinkle with fleur de sel, finish with several turns of freshly cracked black pepper, and serve immediately with unwaxed lemon wedges.
Nutrition
Per serving
- Energy
- 605.5 kcal
- Protein
- 64.83 g
- Carbohydrate
- 4.31 g
- Fat
- 36.98 g
- Fibre
- 1.63 g
- Calcium
- 60.75 mg
- Iron
- 0.7 mg
- Magnesium
- 27.33 mg
